Buffalo Chicken Dip

This is one of my favorite dips ever and it was a HUGE hit when I made it! I combined a couple of different recipes to come up with what *I* think is the perfect Buffalo Chicken Dip, it’s perfect for game days or to bring to a party! 


First wash and cut 2lbs of chicken tenderloins and saute until cooked through (note it is NOT fully cooked in this picture). 

While the chicken is cooking combine 1/2 Cup of Ranch, 1/2 Cup of Sour Cream and 3/4 cup of Hot Sauce (I used Louisiana). 



When the chicken is done add it to the hot sauce mixture! 



and make sure it’s completely coated. 

Set aside an layer 3 8oz packages of cream cheese along the bottom of a 9×13 glass pan. 



Next layer the hot sauce and chicken mixture over the top of the cream cheese. 



Next you want to shred 2 cups of Monterey Jack Cheese and layer on top

Yum! Bake at 350 for 30 minutes or until the cheese is melted and it’s bubbling kinda like this yumminess: 

Serve With: 


Tortilla Chips and Celery 


Do it quicker: 


By using canned chicken chunks. It tastes just as good! 


Leftover Idea:


Buffalo Chicken Pasta–combine the dip with a serving of pasta. I did this &  it was SO good! 
Make Tortillas and put the mixture in the middle for Buffalo Chicken Quesadillas.


Buffalo Chicken Dip


Ingredients: 

  • 2lbs Chicken Tenderloins
  • 3 8oz Packages of Cream Cheese
  • 1/2 Cup Ranch
  • 1/2 Cup Sour Cream 
  • 3/4-1 Cup Hot Sauce
  • 2 Cups Shredded Monterey Jack Cheese 

Directions

  • Saute 2lbs of diced chicken tenderloins until cooked through.
  • While the chicken is cooking combine 1/2 cup of ranch, 1/2 cup of sour cream and 3/4 cup of hot sauce. 
  • When the chicken is done, drain and add to the hot sauce mixture making sure all the chicken is completely coated. 
  • Next layer 3 8oz packages of softened cream cheese on the bottom of a 9 x 13 pan. Layer the chicken and hot sauce mixture on top. 
  • Then shred 16oz of Monterey Jack Cheese and layer it on top of the hot sauce/chicken mixture. 
  • Bake at 350 degrees for approximately 30 minutes or until the cheese is melted and the dip is bubbling. 

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