Buffalo Chicken Dip

Cheryl; Pardeeville, WI

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Recipes:	1	2	3	4	5	6
Servings:	24	48	72	96	120	144
Makes:	6 C.	12 C.	18 C.	24 C.	30 C.	36 C.
Ingredients:
Cooked chicken breasts, shredded	3	6	9	12	15	18
Frank’s Hot Sauce*	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Cream cheese	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
Ranch salad dressing	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Shredded cheddar cheese	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.

* = or similar brand.  3/4 C. = 6 oz.

Assembly Directions:

Heat chicken and hot sauce over medium heat.  Stir in cream cheese and ranch dressing.  Continue cooking and stirring, until the cream cheese is melted.  Mix in the cheddar cheese, heating and stirring until it is melted.  Set aside to cool.

Freezing Directions:

Put dip in rigid container(s) or freezer bag(s) based on how you will serve it… single servings as a snack, or all of it in one container/bag for a group/family serving.  Seal, label and freeze.

Serving Directions:

Thaw dip in the refrigerator.  Heat in the microwave until hot and bubbly.  Serve with tortilla chips or Ritz crackers.  OR for a group or party, put the warmed dip in a slow cooker on low to keep it warm. 

Comments:

The taste of Buffalo Wings without all the work!  This thick and spicy dip is sure to be a hit with wing lovers.  If you think it might be too spicy for you, start with 1/4 C. of hot sauce and add from there, if needed.  Feel free to use your favorite dippers too… bread sticks, celery sticks… whatever sounds good!

Nutritional Info:

Serving size:  1/4 cup

Per Serving: 179 Calories; 15g Fat (73.3% calories from fat); 11g Protein;

1g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 417mg Sodium. 

Exchanges: 1-1/2 Lean Meat; 2-1/2 Fat.

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