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Bonnie's Buffalo Chicken Dip Recipe

   
 

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     Bonnie's Buffalo Chicken Dip

Category   Appetizers
Sub Category   None

Ingredients
4 boneless skinless chicken breast halves, (about 2 lbs), boiled, drained & shredded
1 - 12 oz bottle of Frank's Hot Sauce (Do not use tabasco)
2 - 8 oz packages cream cheese
1 - 16 oz bottle of Ranch dressing
1/2 C chopped celery
8 oz shredded Monterey Jack or sharp Cheddar cheese or combo thereof
 

Instructions
Preheat oven to 350 degrees. In a 13x9x2 baking pan, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer. In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring til smooth & hot. Pour this mixture evenly over the chicken mixture to form a 2nd layer. Sprinkle celery over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes til hot & bubbly; you don't want the top to get browned or it will be hard. Let stand 10 minutes before serving hot/warm with celery sticks and/or any sturdy dipping chip like Tostito Golds.


Originally Submitted
1/9/2011





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