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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Layered Buffalo Chicken Dip Recipe

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This recipe for Layered Buffalo Chicken Dip is from Hyland Higher Ed Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces cream cheese, softened
1 large can chicken breast (can also be made with real shredded chicken)
½ cup Frank’s buffalo wing sauce (not Frank’s RedHot)
¼ cup Ranch dressing
2 cups shredded sharp cheddar cheese
Bag of Tostitos Scoops, carrot and/or celery sticks for dipping
Directions:
Directions:
Preheat oven to 350º and spray glass 9x9 pan with cooking spray. Spread cream cheese in bottom of pan; a small offset spatula makes this process easier. If using canned chicken, drain all water from the can.

In a small bowl, mix chicken, buffalo wing sauce, and Ranch dressing together; spread on top of the cream cheese. Top with shredded cheese.

Bake in oven for 15-30 minutes, until cheese is melted. Place under broiler for a few minutes to brown the top, if desired.

Serve with scoops, carrots, or celery sticks.

 

 

 

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