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BUFFALO CHICKEN DIP DCB Recipe

   
 

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     BUFFALO CHICKEN DIP DCB

Category   Appetizers
Sub Category   None
Ingredients
1 ½ - 2 lbs boneless, skinless chicken breasts
2 blocks (8oz each) of 1/3 less fat cream cheese, softened
1 cup Hidden Valley ranch salad dressing
2 cups sharp, shredded cheddar cheese
5-6 oz Texas Pete hot sauce
 
Instructions
Flatten/pound chicken breasts using the flat side of the Meat Tenderizer. Place in Deep Covered Baker. Brush lightly with oil and add salt and pepper. Microwave with the lid on for 8 minutes. Do not overcook.
When done, chop chicken with Salad Choppers right in baker. Add softened cream cheese, salad dressing, shredded cheese, and hot sauce to chicken. Bake with the lid off at 350° for 15 minutes or pop back in the microwave for 10. Serve with tortilla scoops or potato chips.


Originally Submitted 9/8/2011





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