Description
A creamy, cheesy dip with classic Buffalo wing flavor, perfect for tailgates or gatherings.
Ingredients
- 2 bone-in chicken breast halves
- 1 teaspoon olive oil
- 1 stalk celery, finely diced
- 1 (8 ounce) package reduced-fat cream cheese
- ¾ cup blue cheese dressing
- ¾ cup ranch dressing
- ⅓ cup hot pepper sauce (such as Frank’s RedHot)
- 1 cup shredded Cheddar cheese
Instructions
- Place chicken breasts in a large saucepan, cover with water, and bring to a boil. Cook for about 20 minutes until fully cooked.
- Drain the chicken and let it cool before shredding.
- In a large skillet, heat olive oil over medium heat and sauté the celery until soft.
- Add cream cheese, ranch dressing, blue cheese dressing, and hot sauce, stirring until smooth and creamy.
- Shred the cooked chicken and mix it into the skillet along with the Cheddar cheese.
- Transfer the mixture to an 8×8-inch baking dish, top with additional cheese, and bake in a preheated oven at 350°F (175°C) for 30 minutes or until golden and bubbly.
Notes
Serve with tortilla chips, veggies, or pita bread. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American