Saturday, December 29, 2007

Buffalo Chicken Dip

I finally have this JUST the way I want it, after tinkering with it shamelessly.

Buffalo Chicken Dip

3 boneless, skinless chicken breasts
1/2 stick butter
3/4 cup Frank's Red Hot sauce, plus some extra for cooking chicken
2 (8 oz) pkgs cream cheese, softened
1 cup Ranch dressing
1 1/2 cups shredded Sharp Cheddar
Crumbled blue cheese

Melt butter in skillet and add some Frank's Red Hot (eyeball it; you know what wing sauce looks like). Cook chicken breasts in mixture and let cool. Shred with a fork. Put all ingredients except blue cheese into crockpot. Set crockpot on lowest setting. Stir often to combine ingredients and keep dip from scorching. Have a bowl of crumbled blue cheese on the side for people to add as they wish. Serve with blue corn chips and/or celery sticks.


Kate said...

This was most excellent!! I think I'm throwing away my recipe for this, and I'm using yours from now on!!

Anna said...

STIR! Duh, there's the answer.

I love this dip so much that I went out and bought a little one quart crockpot just to make it in. I need an intervention.