Saturday, January 12, 2013

Buffalo Chicken Dip

No. This is NOT going to turn into a a recipe blog.

Last year I stumbled on this recipe for Buffalo Chicken Dip that was amazing.  It's a feat of simplicity and yet horribly addicting.  I bookmarked it. I pinned it. I revisited it several times.

And then it was gone.

**POOF**

And I'm not going to lie.  It sort of caused me to panic. I spent a couple of hours searching other recipes and every one just seemed a little off.  As luck would have it, the manfriend had a print out of the recipe on his fridge from last year.

Let's hear it for pack rats! ☺

And since the original link has vanished, I'm just going to put it in here, where I know it'll be safe. I hope.



























Ingredients:
8 oz. package of cream cheese, softened
1/2 cup ranch dressing
1/2 cup Frank's Red Hot
1/2 cup shredded mozzarella
2 to 3 whole chicken breast

Directions:
Boil chicken; cool; shred
Heat oven to 350º
In baking dish, stir cream cheese til smooth.
Mix in ranch dressing, Frank's and cheese.
Stir in Chicken
Bake 20 minutes.

Stir and serve with bagel chips, pretzel chips, celery...whatever strikes your fancy.

ETA: So far I've made this with frozen chicken tenders (cooked and shredded), canned chicken and today I made it with a rotisserie chicken.  By far, I prefer the chicken tenders or rotisserie chicken over the canned chicken.  The rotisserie chicken was easier, but it's hard to resist the lure of eating the skin, which is pretty awful for you.  I doubled the recipe and used two full chickens today and that's just too much meat.  So I think if you're going to use a rotisserie chicken, maybe use 3/4 of the white meat...and maybe up the ranch and mozzarella to make the texture just right.  But as far as "mistakes" go, this is still pretty darned tasty!

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