Buffalo Chicken Dip

Monday, September 7, 2015

Hands down this is our favorite "game day" recipe for buffalo chicken dip!
Justin requests it every single football season and it does not disappoint. 
These are the ingredients we use to make a single batch. 
- 1.25 pounds shredded chicken breast
- 8 ounces Hidden Valley Ranch Dressing
- 8 ounces Philadelphia 1/3 Less Fat Cream Cheese
- 4-5 ounces Franks Red Hot (I hate spicy things so this is the most comfortable amount for all of us to enjoy)
- Shredded cheese ( we use triple cheddar but use what you like) 
- Tortilla chips 
First, boil your chicken. This is super easy and super quick. It takes about 14 minutes (tops) to cook the chicken until it is no longer pink. Make sure you cut the chicken breasts in half before putting them into the boiling water. They cook quicker when cutting in half.
Once you've cooked your chicken, take it out of the pot and put it on a plate. Set it aside to let it cool and in the meantime, mix together the ranch dressing, cream cheese, and Frank's red hot sauce in a microwaveable bowl.
You want to make sure you melt the sauce in the microwave on the LOWEST heat setting. Stir your sauce frequently so it doesn't clump (30 second to 45 second intervals) 
After your sauce is ready to go, you need to shred your cooked chicken. I end up using two forks, or one fork and some finger work to get the chicken to shred into smaller pieces. Most times we use our bear claws (greatest kitchen tool ever). 
Once you've completely shredded the chicken, put all of it into a baking dish (you can use a crockpot, but I prefer the oven with this recipe). 
Pour the melted sauce you made over the top of the chicken.
Make sure you stir it up to combine the sauce and the chicken.
Put the shredded cheese on top and place your baking dish in the oven at 350 degrees for twenty minutes. 
And voila! The end result is the BEST chicken dip you have ever tasted. I kid you not, I have yet to receive a bad review. Sometimes Justin will use the dip on bread for a buffalo sandwich the next day. This dip is mild enough that our kids can enjoy it (Ava prefers it cold) and it is just so darn easy to make. 

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