Buffalo Chicken Dip

Doug asked me to post this recipe again on my blog because there were a few interested people that wanted the recipe.

Here it is:

Buffalo Chicken Dip
1 pie plate full
35 min 5 min prep

2 (5 oz) cans chicken, drained (by the tuna in the grocery store)
2 (8 oz) packages cream cheese, softened
1 cup ranch dressing
3/4 cup red hot sauce (Doug prefers Frank's Hot Sauce)
Shredded cheddar cheese, you decide how much
Frito corn chips, scoops

1. Beat cream cheese, ranch dressing, and red hot sauce.
2. Fold in shredded chicken
3. Spread mixture into pie plate sprayed with Pam.
4. Bake @ 350 degrees for 15 minutes
5. Add cheddar to top and bake an additional 10-15 minutes
6. Serve hot with Frito scoops.

Note: Doug likes to put this mixture in a small crockpot instead of oven. It makes it a lot easier especially for parties. You can adjust the heat of the dip with the hot sauce to your desired taste.

HAPPY COOKING!