Super yummy Buffalo Chicken Dip
This is "the dip" at all of my gatherings. I am always asked, "So... Are you going to bring THE dip?" Haha! I also like it because if you have leftovers (which is very rare!) they will keep well for several days in the fridge. Enjoy!!!
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- 1
Clean and boil chicken breasts until cooked through. I like to season my chicken with Jane's Krazy mixed up salt and boil mine in the pressure cooker for 35 minutes on high pressure.
- 2
Shred the chicken breasts and set aside.
- 3
Using a mixing bowl add your softened cream cheese, Frank's Red Hot Sauce, Ranch Dressing and 1 1/2 cups of your cheese. Mix well.
- 4
Add the shredded chicken to the wet mixture and fold until all ingredients are well mixed together.
- 5
Add mixture to an 8x8 baking dish then cover with remaining cheese
- 6
Bake at 350 for 20-30 minutes (depending on your oven)
- 7
Eat with Frito's Scoops or your favorite chip!!
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