Buffalo Chicken Dip

By mahto

I got this Buffalo chicken dip recipe from a respiratory therapist at the hospital where I work. He brought it to a party and everyone asked for the recipe. I appreciate all the reviews that have been written about this recipe since I posted it so long ago. I see more and more that people are making it with freshly cooked chicken - great idea. I also like the idea of using rotisserie chicken. The original recipe used canned chicken for convenience, but I agree with all of you that the fresher meat tastes better. Barb
P.S. Thank you to everyone who has reviewed this recipe. I love it, too, and it makes me feel so good that so many of you have enjoyed it. Thanks again.

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 cup ranch dressing
• 3/4 cup red hot sauce
• 1 (10 ounce) can chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken)
• shredded cheddar cheese, you decide how much
• Frito corn chip, scoops

Preparation

Step 1

1 Beat cream cheese, ranch dressing, and red hot sauce. 2 Fold in shredded chicken. 3 Spread mixture into pie plate sprayed with Pam. 4 Bake at 350 degrees Fahrenheit for 15 minutes. 5 Add cheddar cheese to top. 6 Bake an additional 10 to 15 minutes. 7 Serve hot with Frito scoops.