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Collection: Dips, Salsa And Spreads
Recipe By: Linda McCulloch Austin
Buffalo Chicken Dip
Ingredients
- Ingredients:
- - Franks Red Hot Buffalo Sauce
- - One 12.5 oz can of White Chunk Chicken Breast (I usually use Swanson
- or Hormel)
- - One block of plain cream cheese
- - Shredded Cheddar Cheese
- - Ranch Dressing
- - Light Beer
- - Worcestershire sauce
- - Onion Powder
- - Garlic Powder
- - Tiger Seasoning
- - Black Pepper
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Directions
- Preheat oven to 375-400 degrees.
- I start by heating the cream cheese in the microwave for one minute to
- soften it up. Cut up chicken into small shredded pieces. Add chicken
- and cream cheese to large bowl. Add in as much hot sauce as you like
- (I use about 1/3 to a whole cup). Add one cup of shredded cheddar or
- more if you like it thicker and less runny. Add half a cup of ranch.
- The more ranch you add, the more the heat from the hot sauce will be
- cancelled out. Add however much beer you like. I usually do about half
- a cup. Mix well.
- Add a teaspoon and a half of all dry seasonings. Add a tablespoon of
- Worcestershire sauce. I just eyeball everything because I make it so
- often, so I'm just guessing on these measurements. You can't really
- mess it up in my opinion.
- Mix everything really well and spread evenly in a baking dish. Bake
- for 30 min. Eat!
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