Spicy Buffalo Chicken Dip

I instantly fell in love with Spicy Buffalo Chicken dip when my friend Sarah made it for a birthday party almost two years ago. She made it again last year for my Super Bowl party and unfortunately haven’t had it since.  Luckily,  my friend Caroline had some leftover from her Super Bowl party and brought them in to work  for us to snack on. So when I needed to make “comfort food” for a work party, I knew exactly what I needed to make. I was worried it might be a little bit too spicy, but no one seemed to complain (and that is a good thing)! I had remembered what ingredients my friend Sarah told me she used and just went for it. If you don’t like things too spicy, I recommend cutting down on the Cholula hot sauce.

Spicy Buffalo Chicken Dip

Ingredients:

3 boneless chicken Breasts (some recipes called for canned chicken, but that just sounds horrible)

1 cup light ranch (or regular)

1 cup Cholula hot sauce

1 package of fat-free cream cheese (or regular)

1 package of shredded cheddar cheese

Boil the chicken breasts. While the chicken is cooking, add the ranch, cream cheese, hot sauce, and shredded cheese to a baking dish. Cook at 350º for 10 minutes. Remove from oven, mix ingredients, and put back in the oven for 10 minutes. By this time, the chicken should be done cooking. Shred the chicken and mix with the ingredients in the baking dish. Cover with aluminum foil and bake for an additional 20-25 minutes. Serve with chips (I prefer scoops!)

*Tip – My co-worker Betsy told me that if you put chicken in a crock pot with a little bit of water and let it cook during the day (even if it’s frozen) it will instantly shred once it is ready.

My next cooking adventure will hopefully be this weekend, as I am thinking about having a little Oscar’s party with some of my friends. Wishing I had access to all the party accessories I would need from A Classic, but I guess I can give my sister something to blog about – hosting Oscar parties!

Lucia

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