Ingrédients
- 4 boneless skinless chicken breasts, boiled and grated
- 340 g bottle of hot sauce
- 16 oz (454 g) cream cheese
- 16 oz (454 g) bottle of ranch dressing
- 6 oz (200 g) grated Parmesan cheese (about 1½ cups)
- 6 oz (170 g) grated cheddar cheese (about 1½ cups)
- 2 medium celery stalks, finely chopped
Instructions
- Preheat the oven to 350 ° F (180 ° C).
- In a medium bowl, mix the grated chicken with the hot sauce bottle.
- Then evenly spread the mixture at the bottom of a large rectangular baking dish.
- In a medium saucepan, combine the cream cheese and ranch dressing over low heat until the cream cheese is completely melted and the mixture is smooth.
- Pour the mixture evenly over the chicken.
- Then sprinkle the grated cheese over the layer of cream cheese.
- Bake uncovered for 30 to 40 minutes, or until cheese is bubbling and browning on top. Let stand 10 minutes before serving.Serve with celery sticks, other vegetables, tortilla chips or crackers.
Notes
1- You can replace the ranch dressing with a blue cheese vinaigrette.
2- If you prepare the dip a day ahead, cover it tightly and refrigerate overnight. You may need to add another 5 or 10 minutes to the cooking time when you put it in the oven since it will be very cold.
3- Serve with rye chips or celery stalks to enhance the flavor of Buffalo chicken; add carrots, corn chips, peppers, crackers or any other side dish to pick up the dip.
4- Tip: With these ingredients on hand, you'll be ready for this dip anytime.