Ingredients
- 2 cups shredded cooked chicken (canned chicken will work, but I like to use rotisserie chicken)
- 1 - (8 oz. pkg.) cream cheese, softened
- 1/3 -1/2 cup FRANK'S RedHot® Buffalo Wings Sauce
- 1/2 cup Hidden Valley® Original Ranch® Dressing (or other brand)
- 1/2 cup crumbled bleu cheese OR your favorite shredded cheese (1 cup mozzarella)
- 1 cup Deans Buffalo Ranch Dip
Preparation
Step 1
PREHEAT oven to 350°F.
In large bowl, mix the cream cheese, buffalo sauce, and ranch dressing with hand-held mixer. Add the cheese and chicken. Spoon into 9”x 9” glass baking dish.
BAKE 20-30 minutes or until mixture is heated through; stir.
Garnish with chopped green onions if desired. Serve with celery sticks, crackers, veggies, or small baguette slices.
(Above is the original Buffalo Chicken Dip recipe I start with, but then tweak a bit. I use less of the FRANK'S RedHot Buffalo Wings Sauce, about 1/3 of a cup. I also prefer mozzarella cheese to the bleu cheese, but if you love bleu cheese, go for it! If you do use another cheese like mozzarella, you can increase the amount to about 1 cup or more. If you use bleu cheese, I don't recommend using more than the original recipe calls for above. You can experiment and use different cheeses, and decide which you like best. Be sure to use a good quality cream cheese like Philadelphia Cream Cheese. You can use any ranch dressing, I think I used Kraft Ranch Dressing. I also added about 1 cup of Dean's Buffalo Ranch Dip (found at Macy's), for the Linger Longer.