Buffalo Chicken Dip

October 21, 2007 at 7:16 am Leave a comment

I made this for our UCLA vs CAL tailgate yesterday. WE WON!! UCLA-UCLA-UCLA! I love when the underdog wins! (esp if its MY team! hahaha)

(Recipe from JknottieCookbook/Nikki57 | photo from me!)

Makes 6 servings (1/2 cup=1 serving)


4 boiled chicken breasts
8 oz. Franks Red Hot
8 oz. Ranch Salad Dressing
8 oz. crumbled Bleu Cheese
8 oz. shredded Cheddar Cheese
16 oz Cream Cheese


Shred chicken, then mix all ingredients, bake at 325 for 40 minutes. Serve with celery and tortilla chips.

[NOTES: Can substitute ranch dressing for blue cheese dressing.]

Mr. and Mrs. UCLA wanna-bes. Aren’t we cute? Todd is still rocking his UCI cap though. LOL.

Husband rating: B
He liked it but didn’t love it.

Wifey rating: B+
It was better warm out of the oven, but it doesn’t travel well (2 hours later). It was good but not great.

Update: I just realized that I left out the cheddar cheese. Pay no attention to my rating until I make it again.


Entry filed under: appetizer, chicken, dip.

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