The first time Josh and I had Buffalo Chicken Dip was at his cousin Katie’s in Painesville, OH (right outside of Cleveland). It was awesome! When I had the chance to make a dip for a friend’s birthday party, I decided to go with Buffalo Chicken Dip and it was a hit. We have some friends who are vegetarians, so I made a vegetarian version as well (but I forgot to take pictures until after we came home and the lighting was awful and the pictures turned out horribly. . . they don’t do it justice at all, so we’re going to have a post here without a picture). It was the same thing minus the chicken and I cut the recipe in half because most of the people going to the party were meat eaters.
Ingredients 2 cans (10 ounces each) white meat chicken, drained 3/4 cup hot sauce (I used Frank’s Red Hot Buffalo Wing sauce) 1 cup ranch dressing 2 packages (8 oz each) cream cheese 1/2 cup shredded cheddar cheese
Preparation Preheat oven to 350 degrees.
Combine chicken and hot sauce in a large skillet and heat through. Add cream cheese, ranch dressing and shredded cheddar cheese. Stir until cheeses have melted and everything is combined.
Transfer combined mixture into a greased casserole dish and bake for 20 minutes or until bubbly.
YUMMY!!!