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Buffalo Chicken Dip
From Family Circle, November 2008
Makes 2-1/2 cups
Prep 10 minutes
Cook about 10 minutes
- 2 large boneless, skinless chicken breast halves (1pound total)
- 6 tablespoon hot sauce (such as Frank’s)
- 1 package (8 ounces) cream cheese, cut into 1-inch chunks
- ½ cup ranch or blue cheese dressing
- ½ cup shredded cheddar cheese
Place chicken breast in a medium size skillet and add enough water to cover Bring to a boil over high heat. Reduce heat to medium, cover and poach for 6 to 7 minutes or until internal temperature reaches 170 on an instant read thermometer. Remove chicken to a plate to cool. Shred using 2 forks.
Place chicken and hot sauce in a medium size skillet. Heat through. Add cream cheese and dressing and heat until well blended. Add half the shredded cheese; stir until melted.
Place in a crock; sprinkle top with remaining cheese. Serve warm (reheat in microwave if needed) with crackers.
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