| Buffalo Chicken Dip | ||||
| Makes a 9x9 pan | ||||
| Ingredients | ||||
| 8 oz | (1 brick) cream cheese, softened |
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| 1/2 cup | ranch dressing | |||
| 1 cup | Frank's Red Hot Sauce | |||
| 2 tsp | cayenne pepper (or to your spice tolerance) | |||
| 2 tsp | granulated garlic | |||
| ________ | ||||
| 20 oz | Dierberg's smoke chicken (no sauce), coarsely chopped | |||
| 1 lb | Colby-Jack cheese, shredded | |||
| a few | scallions or chives for garnish, chopped | |||
| ________ | ||||
| 1 bag | tortilla or pita chips | |||
| Directions | ||||
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Preheat the oven to 350̊. Throw the first group of ingredients in a large bowl. With a hand mixer, mix it up well to combine until all the lumps are gone. Then fold in the chicken and about 3/4 of the cheese. Pour the mixture into a Corning pan (or whatever similarly-sized, oven-safe, serving dish you have) and smooth out the top. Sprinkle the remaining cheese on top and garnish with a few chopped scallions or chives. Bake at 350̊ for about 20 minutes until heated through and the cheese is melted. Serve with tortilla or pita chips. |
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