* Posted by sunshines (My Page) on

Thu, Dec 30, 10 at 0:23

Glenda here is another recipe similar to the one you posted. Have you ever added celery to yours? I have never made Buffalo Chicken Dip but want to soon. Both recipes look delicious and thank you for posting it .

I copied the recipe from another website so the son she is talking about is not mine.

Bonnie's Buffalo Chicken Dip

Brought this dip to our son's house for the playoffs last year...all his friends kept going into the kitchen and saying "What IS this???? Who MADE this???? Dude, did you TASTE that?"

4 - boneless skinless chicken breast halves, about 2 pounds, boiled and shredded with 2 forks (I do mine in the crock pot and then I have homemade chicken broth for other cooking uses; the meat shreds so beautifully, too.)

1 12-ounce bottle Frank's Hot Sauce (try NOT to substitute....Crystal is passable but whatever you do, do NOT use Tabasco!)

2 8-ounce packages cream cheese, softened

1 16-ounce bottle Ranch dressing

1/2 cup chopped celery

8 ounces shredded sharp cheddar cheese or Monterey Jack cheese or combo thereof

Preheat oven to 375 degrees. In a 13x9x2 inch baking pan, combine the cooked, shredded chicken meat with the entire bottle of Frank's, spreading to form an even layer.

In a saucepan over medium heat, combine cream cheese and entire bottle of Ranch dressing, stirring til hot and smooth. Pour this mixture evenly over chicken mixture.

Sprinkle with chopped celery. Bake uncovered for 20 minutes. Then add the shredded cheese and bake uncovered for another 20 minutes or til bubbly--do not overbake or the cheese topping will get browned and hardened! Remove from oven and let stand 10 minutes. Serve with celery pieces (cut the celery cross-wise, not lengthwise...you want the dip to get scooped into the celery piece)...or with any sturdy dipping chip like Tostito Golds.

COMMENTS:

This is an awesome dip!