Buffalo Chicken Dip

配料

2 bone-in chicken breasts

1 tsp olive oil

2 stalks celery, finely diced

1 (8 oz) package reduced-fat cream cheese

¾ cup chunky blue cheese dressing → double = 15-16 bottle

¾ cup ranch dressing (Hidden Valley)

½ cup Frank's RedHot sauce

1 cup shredded cheddar, or Monterey jack

步骤

Boil chicken breasts approx 25 minutes in large pot of water until cooked through. Remove from water and cool. Pull meat from bones and shred into bite sized pieces.

Heat a large skillet. Add the cream cheese and stir until smooth, keeping heat very low so it does not burn.

Add the dressings & stir until mixed. Stir in the chicken and hot sauce and mix well.

Spoon mixture into an 8x8 baking dish or aluminum pan. Sprinkle with the shredded cheese.

Bake uncovered at 350 about 30 minutes until golden and bubbly. Serve with scoop-style dipping chips.

备注

Double batch fits into a 9x13 pan, or separate into 2 pans & freeze one.