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
3 comments:
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 www.buffalochickendip.com:
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
Directions:
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.
Tips:
Substitute ranch dressing for blue cheese dressing and shredded cheddar or mozzarella cheese for blue cheese crumbles.
Look like another great recipe for Franks Hot sauce.
I will have to try this one out.
Thanks for posting!
I think maybe you should treat the people you work with some more of this great BCD. I am sure they would appreciate it.
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