Friday, May 1, 2009

Buffalo Chicken Dip

2 large boneless, skinless chicken breast (1 pound total)
6T hot sauce (such as Franks"
1 pkg. 8oz cream cheese
1/2 c ranch dressing (or blue cheese)
1/2 c shredded chedder cheese

1. Place chicken in pot, cover with water, bring to a boil, reduce heat, cover and boil for 6-7 minutes. Remove chicken to plate, cool and shread.

2. Place chicken and hot sauce in a medium sized skillet. heat through. Add cream cheese adn dressing, mix until blended and heated through. Add half of shredded cheese stirring until melted.

3. Place in a crock, sprinkle top with remaining cheese, serve warm with crackers

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