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Friday
Mar012013

Buffalo Chicken Dip

Buffalo Chicken Dip

March is here! You know what that means? Tis the season for College Basketball...Rock Chalk Jayhawk! This Buffalo Chicken Dip will be perfect for your March Madness party. 

Warning: This creamy, buffalo goodness is addicting and I'd recommend whipping out your stretchy pants for consumption. Also, send all leftovers home with guests, or you may find yourself snacking on it before dinner, after dinner and for breakfast.

Chef Keck brought this to our Super Bowl Party, and let's just say the popular seats were directly around this vat of dip. It is perfect for a crowd...delicious and easy to whip together.

Ingredients
4 boneless chicken breast, boiled and shredded (to boil just drop in pot of water, and bring to boil for 10-12 min) or you can use a shredded rotisserie chicken
2 8 oz packages of cream cheese (whipped is recommended, but not necessary)
12 oz Frank's Red Hot sauce
16 oz ranch dressing
1 cup chopped celery
1 package Monterey jack cheese (approx 8 oz)
green onions (optional for garnish)
For dipping:
tortilla chips
carrot sticks
celery sticks

Directions
Preheat oven to 375 degrees.


Mix shredded chicken, cream cheese, hot sauce, ranch and celery in 13" x 9" baking dish. Top with Monterey jack cheese.

Bake for 45 minutes, let sit for 15 to 20 before serving. Top with green onions if desired.

Serve with chips, carrot and celery for dipping.

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