Buffalo Chicken Dip
- Preparing Time: 30 minutes
- Total Time: 20 minutes
- Served Person: 1
- 2 cans chicken breast
- 2 boxes cream cheese
- 1 16oz bottle hidden valley ranch (or you can use no substitutes
- frank's red hot to your likeing (i use half a bottle personally)
- 1 8oz bag sharp cheddar cheese
- corn tortilla chips
- Carbohydrate 155.60657875488 g
- Cholesterol 187 mg
- Fat 111.18758876928 g
- Fiber 12.0201982269794 g
- Protein 27.74842279592 g
- Saturated Fat 39.616161276936 g
- Serving Size 1 1 Serving (397g)
- Sodium 1500.511938008 mg
- Sugar 143.586380527901 g
- Trans Fat 11.378716456648 g
- Calories 1690 calories
Put softened cream cheese into mixing bowl and mush it up-room temp makes it easier to mix-you can microwave if you can’t leave it out of the fridge (I used a whisk attachment on my mixer this year & it worked wonders!) Mix in dressing (anything other than Hidden Valley Brand doesn’t taste right) Drain chicken and crumble into mixture (there will be small clumps of cream cheese throughout-this is normal-they will melt a little in the oven) Add Red Hot to taste (I use almost half the bottle for the 13x9 pan)-color should be orangey Spread into pan evenly Cover with an even layer of sharp cheddar cheese (about 6-8 oz for the 13x9 pan) Bake at 350 until the cheese is melted (about 8-10 mins) Best served at room temp & serve with tortilla chips
