Ingredients
Directions |
1. Pre-heat oven to 350 degrees.
2. Place cream cheese in a 10" cast-iron skillet and pour hot sauce and ranch dressing on top. Heat on medium heat, stirring until cream cheese is melted and mixture is evenly smooth. Do not over-heat, or the mixture could separate or burn. 3. Add shredded chicken and stir to combine, using a spatula to make sure the chicken is completely incorporated and there are no big chicken chunks. 4. Sprinkle with first cheddar and then the blue cheese. Put into oven and cook until cheese has completely melted, about 10 minutes. Remove from oven and serve in the skillet with chips and celery sticks on the side. |
Good to know |
I'm no fan of bottled dressing and am hoping to redesign this recipe without it; however I must say it is quite delicious as is. The recipes on this site are generally "Healthy, Tasty and REAL", but I must admit this one is more tasty than anything else, so enjoy!
The chicken above was simmered in water for 15 minutes and then shredded with two forks. Frank's Red Hot sauce is a spicy, vinegary sauce used to coat buffalo wings. It is not Tabasco, a sauce so fiery that most recipes that use it call for 1/2 tsp. or less. If you are not sure if a sauce in your grocery is a buffalo wing sauce, it would be a good idea to ask. The sauce should be thick and bright orange (ooh, health food!). In our house, we have three levels of spiciness: kid spicy, adult spicy and developing world spicy. This recipe is a little more than kid spicy but a little less than adult. If that's too spicy, then it's probably best to chose another recipe, since the buffalo sauce provides a lot of the flavor. This recipe would be easy to assemble in advance and store, covered, in your refrigerator for up to a day. When party time comes, put the dip in the oven for 10 minutes (until the cheese on top is melted) and then serve with tortilla chips and celery on the side. |