This one isn’t from a cookbook — it’s from Husband’s list of favorites! We brought a batch to a casual cookout last weekend and got rave reviews. I took most of the credit, naturally.
Husband prefers it cold, while I like to top it with shredded cheese and bake until warm and bubbly. Because cheese.
I finally used the Pinterest trick for shredding chicken, and let me tell you, I couldn’t have been more impressed. The paddle attachment on my KitchenAid mixer turned those three giant chicken breasts into perfect shreds in less than a minute. Just tear the breasts into large chunks and mix on low speed.
Buffalo Chicken Dip
3 large chicken breasts, cooked and shredded
1/2 cup sour cream
1/2 cup Frank’s Red Hot sauce
1/4 cup ranch dressing
8 oz. cream cheese, softened at room temperature
Shredded mozzarella cheese (optional)
Combine all ingredients in a large mixing bowl and stir until well blended. Spread evenly in serving dish. For cold dip, garnish with slices of celery and serve. For hot dip, sprinkle shredded mozzarella cheese over the top and bake at 350 until dip is bubbly and cheese is slightly browned.
Serve with celery sticks and tortilla chips for dipping.