Monday, September 9, 2013

Buffalo Chicken Dip - It's Amazing!

....Or so I am told!! :-)

I have made this once for my baby shower back in February, and since then, I have been requested to bring it to many a family functions, as well as Saturday and Sunday afternoon BBQs and now for Football season.

People don't believe me when I say it is really easy to make, so her is the reciepe for those who want a hand at making it!!


  • 2-4 large chicken breasts (depending on how many you want to serve; this is based off of an average of 3)
  • 1 cup of Ranch Dressing (or you can use light or Fat Free if you want to reduce fat/calories)
  • 1 cup of FRANKS RED HOT SAUCE ( this is a vital ingredient - I've tried other brands and it just doesn't taste the same!)
  • 1 block of Cream Cheese (again, use low-fat or reduced fat if you want)
  • 1 bag (2 c.) shredded cheddar + 1/2-1 c shredded mozzarella for top


  • Pre-Heat oven to 350 (its the go to temperature!)
  • Boil your chicken breasts on the stove until cooked and tender - the boiling will make the chicken really easy to shred

  • Shred the chicken with two forks or with your fingers - a few chunks are ok, but its optimal for it to be nice and shreddy!
  • Mix the cream cheese, Ranch, Hot Sauce and shredded cheese in your mixer until combined.

  • Mix in your shredded chicken.
  • Place everything into your baking dish and top with more cheese

  • Bake for about 20-25 until the cheese on top is bubbly and slightly golden brown
  • Serve in a bread bowl or other dish with slices of baguettes or chunks of other hard breads

    • *NOTE - Get more bread than you think you will need - It seems like a lot, but it is usually gone long before the dip is - worst case is you will have left over bread, but then if you do, you can make bread pudding the next day!

That is it - simple, delicious and I promise it will be a BIG hit!!

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