This is literally one of the easiest, yummiest, friend-makiest dips out there! Many of my friends ask me to bring this when we get together!
This is literally one of the easiest, yummiest, friend-makiest dips out there! Many of my friends ask me to bring this when we get together!
This recipe can also be found on the back of the Frank’s Red Hot Sauce!
Serving Size: 4
1/2 c Ranch Dressing (yogurt ranch tastes the SAME)
1/2 c Frank’s Red Hot Sauce
1 Bar of Cream Cheese, softened
2 Cans of Cooked Chicken Breast, finely pulled apart (or 2 c of cooked Rotisserie Chicken, pulled)
Directions:
1. Blend softened cream cheese with shredded/pulled chicken.
2. Add ranch and hot sauce and mix well.
3. Pour into an (ungreased) glass pyrex-type dish.
4. Bake at 350 (uncovered) for 20 minutes or until bubbling.
That’s all folks!
*Tips:
- ??Pull that chicken, girl! Pull it apart as much as you can. If you leave chunks of chicken in the dip, it loses the buffalo/ranch flavor with those bites and all you taste is the chicken!
- ?Use the hot sauce, to taste. If you have some sensitive tummies out there, add half or 3/4 of that half cup.
- ⚖Low-fat version: Sub out the ranch dressing for a yogurt ranch. I’ve used both Bolthouse Farms and OPA versions and you literally can’t taste the difference. Also, I’ve learned that if you’re cooking a dip, you can also sub out cream cheese for that Neufchâtel cheese. Like I said, only if you’re cooking the dip; you can’t taste any difference!