Buffalo Chicken Dip

  • 2 pounds boneless, skinless chicken breasts, cooked and shredded
  • 12-ounce bottle Frank’s Hot Sauce
  • 2 8-ounce packages cream cheese
  • 16-ounce bottle Blue Cheese or Ranch Dressing
  • 8 ounces shredded Cheddar or Jack cheese


Toss chicken with hot sauce. Put into  a 13X 9” baking dish.

Heat together the cream cheese and dressing. Pour over chicken.

Bake in a 350 over for 20 minutes.

Top with cheese and bake 10 minutes longer.

Serve hot with tortilla chips.