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Buffalo Chicken Dip recipe

DebPC

Legacy Member
Staff member
Apr 14, 2004
3,006
399
Buffalo Chicken Dip:
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 Franks hot sauce

Place chicken in Deep Covered Baker. Microwave with the lid on for 12-15 minutes.

When done, chop chicken with Salad Choppers right in baker. Add softened cream cheese, salad dressing, shredded cheese, and hot sauce to chicken. Pop back in the microwave, uncovered, for 10 minutes. Serve with tortilla scoops or toasted baguette slices.

Just needing a Half Portion? Just put into the Stone Pie Pan ... surrounded with fresh veggies and toasted baquette slices.

Toasted Baguette Slices:
Cut baguette and arrange slices on Large Round Stone with Handles. Brush lightly with olive oil. Bake in 375 degree oven for 10 minutes. buf.jpg
 
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