Friday, October 23, 2009

Buffalo Chicken Dip

2 cups cooked shredded chicken (I use Rotisserie)
2 blocks light cream cheese, room temperature
1 package Hidden Valley Ranch dry DIP mix
1/3 cup milk
3/4 cup hot sauce
1 1/2 cups shredded sharp cheddar cheese

Mix cream cheese and hot sauce together well. Add ranch, milk, chicken and 1/2 cup of the cheddar cheese. Pour into an oven-safe dish and sprinkle rest of cheese on top. Bake for 35-40 minutes at 350 degrees. Serve with frito's, celery and carrot sticks.

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