PORTSMOUTH, Va. (WAVY) – Our Executive Producer Stephanie Cooke is back in the kitchen making her awesome Buffalo Chicken Dip for The Big Game and she has a special guest helping her out.
Buffalo Chicken Dip (the recipe was doubled on the show. The recipe below is not doubled.)
2 cans canned chicken breast chunks, drained and chopped
A single 8 oz. brick cream cheese, softened
Generous ½ cup ranch dressing (could also use bleu cheese dressing)
Generous ½ cup hot sauce (I like Frank’s ReddHot)
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
½ cup shredded mild cheddar
Combine all ingredients except the mild cheddar in a shallow baking dish.
Bake in 350-degree oven for 20 minutes or until edges are bubbling (If doubling the recipe, cook about 30 minutes or until bubbly). Carefully remove from oven, stir. Top with remaining cheese and bake ten more minutes or until cheese is melted. Let sit 5 minutes. Serve with celery, tortilla chips or Wheat Thins.