Thursday, August 28, 2014

Buffalo Chicken Dip

I am going to share my sister-in-laws famous Buffalo Chicken dip recipe! I think her friend (Nick) coined this recipe, but it is amazing! And, with the upcoming college football season about to start, what better time? (Go BUFFS!)

Chicken Breasts (3-5)
8 oz. package of cream cheese
2 cups of Pepper Jack cheese
Franks Red Hot

Preheat oven to 350*
Boil the chicken until cooked (about 25 minutes)
Shred chicken with a fork
Layer the bottom of pan with the cream cheese
Add all of the shredded chicken
Add all of the Pepper Jack Cheese
In a separate bowl start with one cup of Ranch and add the desired amount of Frank's Red Hot Sauce… if you want the dip more spicy, add more sauce! The more watery you want your dip, the more of this sauce mixture you will want to use! 

Poor mixture over top of already added ingredients in the pan, and bake for 30 minutes at 350*. When it is finished baking, remove from oven and stir or put in another bowl. 

Bake at 350* for 30 minutes.


Recipe credit from Jessi Eagan and her friend Nick! 

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