Friday, April 29, 2011

chef #5: buffalo chicken dip

i haven’t had time to cook recently. in fact, i’ve mostly been living off of flavor blasted goldfish for the last several weeks. a sad truth. yesterday was the last day of classes for the semester and the last day of my classes at appalachian ever (more on that in my next post) and to celebrate, i wanted to cook for a party i was attending. i scurried over to my favorite recipe website and found the following recipe. it was a BIG hit.

BUFFALO CHICKEN DIP (yields 5 cups)
[courtesy of, edited by yours truly]
2 10 oz. cans chunk chicken, drained
2 8 oz. packages cream cheese, softened
1 c ranch dressing
3/4 c frank’s red hot sauce
1.5 c shredded cheddar cheese

heat chicken and hot sauce in a skillet over medium heat until heated through. stir in cream cheese and ranch dressing. cook, stirring until blended and warm. mix in half of the shredded cheese and transfer the mixture to a casserole dish. sprinkle the remaining cheese on top and bake at 350 degrees for about 20 minutes or until bubbly. serve with your choice of dippers (bread + celery + carrots for me). YUM.


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