Buffalo chicken dip is a staple tailgate and football snack in our house! It’s so easy to make, yummy and always a crowd pleaser!
1 Package Chicken Tenderloins
Frank’s Red Hot Sauce
Shredded Cheddar Cheese
1 Package Cream Cheese (I use the low fat)
Boil chicken until done, drain, cool & shred.
In a skillet, melt package of cream cheese and 1 cup of ranch until mixed well.
Pour in 1/3 cup hot sauce (more depending on how spicy you like your dip!)
Mix in shredded chicken.
Mix in 3/4 cup of shredded cheddar cheese.
Pour contents of skillet into 8×8 pan and sprinkle 1/2 cup shredded cheese on top.
Bake on 350 for about 20-25 minutes or until cheese on top is melted.
Serve with tortilla chips & enjoy!
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