Thursday, March 3, 2011

Buffalo Chicken Dip

4 boneless, skinless chicken breasts (About 2 lbs)
1-12oz. bottle hot sauce
2-8 oz pkgs cream cheese
1-16 oz bottle of blue cheese salad dressing (I use ranch)
8 oz sharp cheddar cheese, mont. jack, or a combo

Boil chicken until cooked through.  Shred with 2 forks.
Preheat oven to 350.  In a 9x13 pan, combine chicken with hot sauce and spread evenly.
In a large saucepan over med. heat, combine cream cheese and dressing, stirring until smooth and hot.  Pour evenly over chicken.  Bake uncovered for 20 min., then sprinkle with shredded cheese and bake uncovered for another 10 min.
Let stand 10 minutes before serving.  Serve with tortilla chips.

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