Chicken Buffalo Dip
Servers a crowd! Approximately 20 people
Ingredients:
2 Tbs Butter
3/4 cup Frank's Red Hot Sauce
2 Packages of Cream Cheese
1 Container of Blue Cheese Crumbles
1 1/2 Cups Shredded Cheddar Cheese
Approx. 2-3 cups of Shredded Rotisserie Chicken or Boiled Chicken Breast.
(I usually will shred up a whole rotisserie chicken or shred up 4 chicken breasts)
1 cup Ranch Dressing
(I make a batch of homemade dressing from the Hidden Valley Ranch salad dressing seasoning packets. This is the most important part I think it makes a huge difference when you make homemade ranch. The recipe is 1 cup milk, 1 cup mayonnaise, 1 packet of Hidden Valley Ranch Salad Dressing. Mix together and let set in the fridge for 30 minutes)
Instructions:
Set a medium to a large pot on your stove at medium-high. Add the chicken, hot sauce, and butter to the pot and heat through, about 3 minutes.
Add the cream cheese and melt halfway through then add the remaining ingredients. Stir the mixture until all cheese is completely melted, about 15 minutes. Stir continuously, keep an eye on it so the cheese doesn't burn.
Turn heat off and let cool, then transfer to a Tupperware container for storage or a bowl for serving.
Notes:
This recipe makes a pretty big batch I usually set this dip out for lunch and it will feed the whole family for two lunches generally.
To reheat the dip I just place 1/4 of it or 1/2 of it at a time into a pot and heat it through on the stove until the cheese is melted again. It doesn't take very long to reheat about 4-5 minutes.
I serve this dip with tortilla chips and celery. Yum!