This is easy. All ingredient amounts are as sold in the stores. Nothing leftover and no measuring. If you like mild buffalo wings you may like this.

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Name: Buffalo chicken dip
Prep time: 35 min
Cook time: 30 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: Buffalo chicken dip; #3 large chicken boneless breasts or #3 med size; 16 oz. ranch dressing or blue cheese dressing; 8 oz. cream cheese; 12 oz. Franks Red Hots sauce; 3 oz. blue cheese crumbles; 8 oz. shredded sharp cheddar cheese; Crushed red pepper for extra heat (opt); 1/2 cup milk; 2 tablespoons unsalted butter

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INGREDIENTS

Buffalo chicken dip
#3 large chicken boneless breasts or #3 med size
16 oz. ranch dressing or blue cheese dressing
8 oz. cream cheese
12 oz. Franks Red Hots sauce
3 oz. blue cheese crumbles
8 oz. shredded sharp cheddar cheese
Crushed red pepper for extra heat (opt)
1/2 cup milk
2 tablespoons unsalted butter

INSTRUCTIONS

1) Sear the chicken in a pan to hold in juices. 2) Boil a pot of water (enough water to cover the chicken). Add the chicken when outside is no long pink. Boil the chicken for 15-20 mins. 3) Cut the chicken in half make sure the center is no longer pink. 4) After chicken is cooked, shred all the chicken, smaller the pieces the better & place aside. 5) Add butter to large pot and melt, then add Franks, all cheese and selected dressing, (mix well) on a stove top on med/low. 6) When hot sauce starts to separate take it off the heat, mix, then let cool. 7) add the milk and mix well Wait 10-15 to cool mix it all really well. May have to add a 2 oz of milk to help it mix up or add a little more cheddar cheese. I prefer to serve it warm with pretzels, some people like chips or celery sticks. Leftover will stay good for one week/7 days if put in the fridge. Note this isn't really spicy if you like buffalo wings- about mild

NOTES

Add milk and/or more cheese when warming it up

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Buffalo chicken dip

Buffalo chicken dip
 #3 large chicken boneless breasts or #3 med size
16 oz. ranch dressing or blue cheese dressing
8 oz. cream cheese
12 oz. Franks Red Hots sauce
3 oz. blue cheese crumbles
8 oz. shredded sharp cheddar cheese
 Crushed red pepper for extra heat (opt)
1/2 cup milk
2 tablespoons unsalted butter

1) Sear the chicken in a pan to hold in juices.

2) Boil a pot of water (enough water to cover the chicken). Add the chicken when outside is no long pink. Boil the chicken for 15-20 mins.

3) Cut the chicken in half make sure the center is no longer pink.

4) After chicken is cooked, shred all the chicken, smaller the pieces the better & place aside.

5) Add butter to large pot and melt, then add Franks, all cheese and selected dressing, (mix well) on a stove top on med/low.

6) When hot sauce starts to separate take it off the heat, mix, then let cool.

7) add the milk and mix well
Wait 10-15 to cool mix it all really well. May have to add a 2 oz of milk to help it mix up or add a little more cheddar cheese.

I prefer to serve it warm with pretzels, some people like chips or celery sticks.
Leftover will stay good for one week/7 days if put in the fridge.
Note this isn't really spicy if you like buffalo wings- about mild

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robertanker

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Nutrition

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Serving Size: 1 Serving (41g)
Recipe Makes: 12 Servings

Calories: 94
Calories from Fat: 81 (86%)

Amt Per Serving		% DV

	Total Fat 9g	12 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.4g
Cholesterol 27.9mg		9 %
Sodium 68.9mg		2 %
Potassium 55.3mg		1 %
Total Carbohydrate 1.7g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.7g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 94

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