Tuesday, February 14, 2012

Buffalo Chicken Dip

If my mom ever sees this post she is probably going to fall out of her chair when she reads this; this recipe is made with canned chicken. That's right, the canned chicken right next to the canned tuna fish. Ok, I'll wait a few moments as I allow her to regain composure. Don't get me wrong, I was very skeptical and a little grossed out at first of the thought of using the canned chicken. But after eating this, I quickly out those thoughts out of my mind. There's a reason why Buffalo Chicken Dip is referred to as Crack Dip, this is extremely difficult to stop eating! With the help of my brother-in-law and my husband, this is our rendition of the Buffalo Chicken Dip. Not too spicy, but just enough kick that is manageable. Just don't blame me when you get addicted to this stuff.



Ingredients
- 2 12oz cans premium white chunk chicken
-1 block cream cheese, softened
-1/2 cup ranch dressing
-1 8oz bag shredded Mozzarella cheese
-1/3 cup hot sauce (I use Texas Pete)
-1/4 teaspoon garlic powder.

1. Preheat oven to 375.

2. In a large bowl, combine the softened cream cheese, ranch dressing, hot sauce, chicken, and garlic powder. Stir until smooth. Add the bag of Mozzarella cheese, saving about 3 tablespoons.

3. Smooth dip into a 9x13 baking dish and top with the 3 tablespoons cheese. Bake 20 minutes. Change oven to broil and place dip under broiler 5-6 minutes, until cheese is browned and bubbly. Let cool and serve with tortilla chips. (Dip will thicken as it cools). Feel free to garnish with crumbled blue cheese or scallions!

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