Man, it's ass biting cold here in Boston! For all my fans in other states I envy you right now. Sure it might be cold but I can guarantee you that it's not 10 below with the wind chill. Yes, you heard me right, 10 flippin' below zero! My Nana is coming home from California this weekend and it looks like she's bringing the warm weather with her. On Sunday, it's supposed to be close to 60 degrees. I'm not getting too excited because it's only the beginning of January and we have another 4-5 months before we can hang up our winter jackets. I often ask myself, why the hell I live up here!
But in the mean time, I'll make some of this hot buffalo chicken dip to warm up my insides. This recipe was given to me by a friend of the SSCC (South Shore Cooking Club) and every time I've made it at least 2 people ask me for the recipe. It doesn't look great but it sure does taste good.
Ingredients:
1 pound chicken breast - boneless skinless
1 8 oz. block cream cheese softened
1-1/2 cups shredded cheddar cheese
1 cup ranch dressing
1/2 bottle of Franks Red hot (approx. use to taste)
Cook chicken either by baking or boiling and let cool. Shred by hand. Mix in remaining ingredients together. Bake at 350 for 30 minutes.
1 8 oz. block cream cheese softened
1-1/2 cups shredded cheddar cheese
1 cup ranch dressing
1/2 bottle of Franks Red hot (approx. use to taste)
Cook chicken either by baking or boiling and let cool. Shred by hand. Mix in remaining ingredients together. Bake at 350 for 30 minutes.
Yes, it's that simple. I serve with the Tostitos Gold chips which are strong enough to dual with this dip.
3 comments:
Hey Nicole!
I'm making this right now-- is it best served hot or cold?
I made it and it was a big success. Great recipe!
I did not even see you left me a comment but I'm glad you figured it out. Isn't it good!!!! Yummy.
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