Thursday, November 27, 2008

Buffalo Chicken Dip

Updated 1.1.09 w/ Picture

1 ½ lbs. Boneless Skinless Chicken Breasts

1 ½ cups Franks Extra Hot Sauce

1 - 8oz Pkg Cream Cheese

1 - 16oz Sour Cream

1 pkg Hidden Valley Fiesta Ranch Dip

1 tbs Garlic Powder

1 tbs Onion Powder

1 tbs Black Pepper

1 tbs Cayenne Pepper

1 10 oz can Rotel Diced Tomatoes and Green Chilies

1 – 8oz Pkg Shredded Cheddar Cheese

Green Onions

Microwave chicken breasts until done. Shred finely. Blender or food processor works good for this. Mix shredded chicken and Frank’s hot sauce in a bowl. Add softened cream cheese and sour cream to bowl and mix together. Add garlic, onion, black pepper, cayenne pepper, and Hidden Valley ranch dip. Mix together. Drain can of Rotel and add to bowl. Mix well. Spred mixture into 9 x 13 baking dish. Top with chopped green onions and shredded cheese. Cover and refrigerate. Serve with tortilla chips.


KaitCav said...

I make this dip with Swanson Chunk Chicken because it is made with only white meat (I work for them so I know) and a huge time saver. I don't have to cook and shred my own chicken and the canned chicken really helps with the consistency! Here is my recipe or check out

1 pkg. (8 oz.) cream cheese, softened
2 cans (9.75 oz each) Swanson® Premium Chunk Chicken Breast, drained
½ cup Frank’s ® RedHot ® Sauce
½ cup blue cheese salad dressing
½ cup crumbled blue cheese
Assorted fresh vegetables and/or crackers

1. Stir cream cheese in 9” deep pie dish until smooth. Stir in remaining ingredients.
2. Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.

Substitute ranch dressing for blue cheese dressing and shredded cheddar or mozzarella cheese for blue cheese crumbles.

Jimmys Tool Box said...

Look like another great recipe for Franks Hot sauce.

I will have to try this one out.

Thanks for posting!

Woody said...

I think maybe you should treat the people you work with some more of this great BCD. I am sure they would appreciate it.