Buffalo Chicken Dip
Recipe
Ingredients
4 boneless skinless chicken breasts
1 package of cream cheese (8 oz)
1/4 cup ranch dressing
1 cup Franks Hot sauce
3 table spoons brown sugar
6 oz shredded sharp cheddar cheese
6 slices of thick cut bacon
Instructions
Boil chicken breasts until cooked through. Shred chicken into small pieces using two forks. Put chicken into a tin pan.
To make the sauce:
Add hot sauce and brown sugar in a sauce pan. Bring to a boil
Add cream cheese and whisk until smooth
Mix in ranch dressing. Bring sauce to a simmer for a minute.
Add sauce to the shredded chicken and mix in well making sure to coat all the chicken with the delicious sauce.
Cover tin pan with aluminum foil and put into a preheated 350 degree oven for 20 minutes.
Remove the tin foil and bake for another 10 minutes or until bubbly
Remove from the oven and let cool for 5 minutes.
Cook some bacon till crispy. Crumble the bacon and add it to the top of the dip
This dip is best enjoyed with sliced baguette. If you are a glutton for punishment or really enjoy vegetable, you can also use use celery.
There are many variations that you can do to adjust the spicy and sweetness levels. If you like it spicier add more franks hot sauce or your favorite chile sauce. You can also make this using blue cheese dressing or adding blue cheese crumbles along with the cheddar cheese. ALWAYS add bacon.
You can easily convert this recipe into a KETO recipe by simply removing the brown sugar and subsituting it with some brown monk fruit sugar. I have made it both ways and can’t tell the difference in flavor. It always turns out absolutely delicious!