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General Forum Index -> Cooking Techniques and Recipes

Buffalo Chicken Dip

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Cavewoman



Joined: 06 Sep 2005
Posts: 2056
Location: nearby
Buffalo Chicken Dip

[2] 8oz packages cream cheese
[1 or 1.5] small bottles of Frank's Red Hot (a hot sauce)
[1] cup Ranch dressing
[2] cups shredded cheddar cheese
[2] 10 oz cans chicken OR 3-4 cooked chicken breasts... shredded

in a skillet, put Frank's Red Hot and the chicken.... heat thoroughly bearing in mind that the longer you keep the combo over heat the hotter (spicier) Frank's Red Hot becomes....

then.... combine all... stir well... stores in air tight containers for about two weeks...... is best served warm (does well in a crock pot on low if stirred occassionally)...
is also best if allowed to set a day or two in the fridge before using..
but is also good right off the stove though if you're in that sort of time jam, you'll be better off using the full 1 1/2 bottles Frank's

use as a dipping sauce for crackers - works well those Tostitos cuplike thingies

i never use canned chicken but for this it actually works best

Frank's Red Hot is a pepper sauce, red in color and very spicey

we actually use only one of the small bottles and let the skillet combo cook for about 10 minutes
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Post Sun Mar 11, 2007 4:55 am 
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