Well it is Super Bowl time and living in the Bay Area, the airports, traffic and transit have all been affected. My husband and I decided to hunker down at home and made a recipe that we actually were given by our 13 year old niece a few years back.
She was so ecstatic about her love for the dip and it is a play on Buffalo chicken wings. Something that both my husband and I love, so we gave it a shot a few years ago.
I mean what is not to like, chicken, cheese, cream cheese, ranch dressing, yum, yum yum! This has become a special occasion party dip and we get so excited about eating it that we always seem to dip a corn chip in it before I get a chance to take a picture of the finished product.
Not this time though. Gotcha!
Let me tell you, this dip lives up to the hype and it is super easy. Enjoy everyone.
1 lb cooked chicken, shredded into bite sized pieces ( I use rotisserie chicken)
1 cup ranch dressing
1 cup Frank’s hot sauce
1 (8 oz) block of cream cheese, softened
2 cups cheese, shredded (we use cheddar)
Fritos scoops or tortilla chips
Preheat oven to 350. In large bowl, mix together the cream cheese, ranch dressing and hot sauce, Add about 1 1/2 cups of the cheese and mix well. Add the shredded chicken, mix well. Pour into a pie plate and sprinkle top with remaining cheese. Bake for 30 minutes. Serve warm on Fritos scoops or tortilla chips.