This tangy cheesy Buffalo Chicken Dip from Jeremy Pyron makes a surefire hit for any party, tailgate, or potluck. Serve warm with tortilla chips or scoops. Just be sure to make enough, it goes fast!
2 cups shredded chicken (tenderloins works best)
8 oz. cream cheese
1/2 cup Hidden Valley Ranch Dressing
1/2 cup Franks Red Hot (Buffalo Wing) sauce
1/2 cup shredded cheddar cheese
Cook chicken on grill or boil until fully cooked. Pull chicken apart or shred. Mix chicken with the rest of the ingredients and bake at 350℉ for 25 minutes.
About the Consulate Family Cookbook
The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to GoodNews@consulatehc.com