Chef Time!

Chef Time!

Tuesday, October 30, 2012

The King Of All Dips!

Whether you’re watching football on television or tailgating at the game site, maybe you are throwing a party for a birthday, anniversary or even New Year’s Eve. This is a must have dip.

Buffalo chicken dip

Buffalo Chicken Dip
2 large, boneless, skinless chicken breast halves (1 lb. total)
6 tbsp. Frank’s hot sauce
8 oz. cream cheese, cut into 1 inch chunks
½ c. ranch dressing
½ c. shredded cheddar cheese
Cook or boil chicken until done. Cool and shred. Place chicken and hot sauce in medium skillet and heat through. Add cream cheese and dressing and heat until well blended. Add half the shredded cheese, stir until melted. Place in a serving crock, sprinkle w/ remaining cheese. Serve warm with tortilla chips.

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