Ultimate Buffalo Chicken Dip
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 4 boneless chicken breasts
- 1 (8 oz) bar philadelphia cream cheese
- 1 package shredded cheddar cheese (about 2 cups)
- 1 cup ranch dressing
- 1 cup franks red hot
- Carbohydrate 2.4976 g
- Cholesterol 377.333333333333 mg
- Fat 26.9893333333333 g
- Fiber 0.261333328882853 g
- Protein 145.6976 g
- Saturated Fat 5.07056 g
- Serving Size 1 1 Serving (704g)
- Sodium 1949.24266666667 mg
- Sugar 2.23626667111715 g
- Trans Fat 3.43872 g
- Calories 886 calories
Bring a pot of water to a boil and add chicken and continue to boil for 40 mins. Run cold water over chicken in a strainer to cool it down so it doesn't burn you when u are shredding it. Either shred the chicken by hand or lightly shred in a food processor. Put the cream cheese bar in the microwave for 1 minute to soften. In a large pan add chicken, ranch and franks red hot and stir til blended. Then add softened cream cheese, and all of shredded cheddar cheese except about a handful. Once u get this all melted together u can put in a bowl to serve and add the extra handful of cheddar cheese to the top so it melts on top. You can also put it in the crock pot and leave on keep warm if you are going to be serving it over a long period of time throughout the day. Serve with pita or tortilla chips and celery.
