Tuesday, September 4, 2012

Buffalo Chicken Dip - Part II

By far, this is my favorite dip to make... but after years of making it the same way, I needed a sprucer! Only one ingredient different from my other dip recipe, but it changes the flavor quite a bit. If you are lucky enough to have Syberg's Wing Sauce in your local grocery store, then this recipe's for you... if not, order it online and make this immediately!


  • 1 8-ounce package cream cheese
  • 2 cups cooked chicken (a store-bought rotisserie chicken works best, but canned is fine too), shredded
  • 1-2 cups Syberg's wing sauce (eyeball it)
  • 2 tablespoons butter, melted
  • 1/2 cup Hidden Valley Ranch dressing
  • 1 cup shredded mexican blend cheese (I am going to just say, I add all of the bag honestly) 
Start by heating the butter and cream cheese with the shredded chicken over medium heat. Add sauce and ranch. Stir constantly over medium heat until evenly heated. Add cheese. Once melted, served immediately.

This also warms up great, so prep early or put in your crock pot on low.

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