This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Frank's Buffalo Chicken Dip
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- #73339
Inspired by the famous spicy buffalo wings, this dip incorporates chicken and hot sauce into a warm, creamy, cheesy dip.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
2 comments
ingredients
4 boneless skinless chicken breast halves, boiled, drained, and shredded with 2 forks
1 bottle (12 ounce size) Frank's Louisiana hot sauce
2 packages (8 ounce size) cream cheese
1 bottle (16 ounce size) ranch salad dressing
1/2 cup celery, chopped
8 ounces shredded sharp cheddar or Monterey Jack cheese
directions
Preheat oven to 350 degrees F.
In a 13x9x2 inch baking pan, mix together the shredded cooked chicken meat and entire bottle of hot sauce, spreading to form an even layer.
In a saucepan over medium heat, combine cream cheese and entire bottle of Ranch dressing, stirring til hot and smooth. Pour this mixture evenly over the chicken mixture to form a second layer. Sprinkle with chopped celery and bake uncovered for 20 minutes, then sprinkle on cheese and bake for another 15 - 20 minutes til bubbly.
Serve hot or at room temp with celery sticks and/or any sturdy chip.
added by
optimist
nutrition data
446 calories, 40 grams fat, 5 grams carbohydrates, 19 grams protein per serving. This recipe is low in carbs.
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reviews & comments
March 30, 2012
Awesome!!! I used Franks Red Hot Buffalo Wing Sauce as the hot sauce and Wegmans Brand Caramelized Onion and Bacon Ranch dressing instead of plain Ranch dressing 5 out of 5 stars Friends and family rave about this recipe.
August 30, 2010
I think this recipe is perfect! I like the extra hot sauce, it gives it a great tanginess that goes great with beer and tortilla chips. After trying this recipe, the other recipes for this seem bland. I make it without the celery in it because I dip celery stalks in it while I eat it. Delicious! Try making it with a rotisserie chicken.
WAYWAYWAY too much hot sauce in this recipe,it ruins the dish,should only be 1/2 cup,not entire bottle of sauce
How do you shredd the chicken for this recipe?