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Buffalo Chicken Dip

Buffalo Chicken Dip

Ingredients
  

  • 1 stick Butter
  • 1 Cup Franks Red Hot Original
  • 2 Cups Shredded Cheddar Cheese
  • 8 oz Sour Cream
  • 8 oz Cream Cheese,, softened
  • 1 large Trimmed Chicken Breast
  • 1/2 Cup Cherry Pepper Juice
  • 1/2 Cup Ranch Dressing
  • Salt and Pepper

Instructions
 

  • Mix Cherry Pepper Juice and Ranch together in a small bowl.
  • Place the trimmed chicken in a glass pyrex. Smother the chicken with the Cherry Pepper Ranch Mixture. Liberally season chicken with salt and pepper. Cover with one layer of plastic wrap. Then cover it with aluminum foil. Place in oven at 350 for one hour.
  • Melt butter slowly in a sauce pan. After butter is melted, slowly whisk in Franks Red Hot.
  • Place Softened Cream Cheese in a food processor. Use on high until cream cheese is creamy.
  • Combine creamy cream cheese and sour cream in another mixing bowl. Add in buffalo sauce (adjust to taste preference: more buffalo sauce, the spicier it will be). Then add in 6 oz cheddar cheese. Put rest of cheese aside for later.
  • Once Chicken is done, quarter and shred it with your Kitchenaid Mixer. Then mix chicken into cream cheese mixture.
  • Add Cream Cheese chicken mixture to a cast iron skillet or glass casseral dish. Sprinkle rest of cheese on top.
  • Place dish on a baking sheet and place in center of the oven (350) for approx. 25 minutes or until hot and bubbly.
  • Serve with your favorite chips or vegetables.