Buffalo Ranch Chicken Dip
I am SUCH a chip and dip girl…I can't turn it down, and it is almost entirely impossible for me to quit eating dip once I have started. Yes, I have a chip and dip addiction! Today I am going to share with you a recipe that will probably cause you to also have a chip and dip addiction! This is a yummy, not too spicy, buffalo ranch chicken dip. If you are a fan of buffalo wings, you are going to LOVE this!Ingredients:
4 boneless chicken breasts
Paul Prudhommes Poultry Seasoning
Pam Non-Stick Olive Oil cooking spray
12oz bottle Louisiana Hot Sauce (or Tabasco Sauce if preferred)
16oz bottle of Ranch Dressing
2 8oz packages of cream cheese
1/2 cup chopped green onions
8oz package shredded sharp cheddar cheese
1. Take your chicken breasts and give them a light coat of the Poultry Magic seasoning, and then coat them with Pam cooking spray. (The Pam keeps the chicken from drying out while cooking.) Grill your chicken breasts and then allow to cool slightly.
2. Preheat your oven to 350 degrees. Shred your chicken and then combine in a 13 x 9 inch glass baking dish with your Louisiana Hot Sauce. Place your cream cheese and dressing into a sauce pan over medium heat until the texture is smooth. Pour this mixture over your chicken and hot sauce mixture in the dish. Top with cheddar cheese and green onions.
3. Bake un-covered for 30 minutes until bubbly. Let stand until slightly cooled, and then serve with tortilla chips of our choice!
