Doug's sister, Emily, made her famous Buffalo Chicken Dip for her brother's graduation a few weeks ago. I tried to snap a picture of that dip, but the lighting was all funky, so I didn't get a good picture until now. Taylor brought over cowboy caviar and a delicious buffalo chicken dip last weekend. This picture is actually a picture I took of Taylor's dip, so if you want her recipe, then click here. The recipe I posted below is Emily's recipe. Both are delicious - your guests will love it either way!
Buffalo Chicken Dip
Yield: Serves Many
2 Packages Cream Cheese (reduced fat)
2 C. Ranch Dressing (Fat Free)
2 Bags (2-cup size) Shredded Cheddar Cheese
Celery, diced (to taste)
3/4 C. Buffalo Wing Sauce (more or less to taste)
6-8 Boneless Chicken Breasts, cooked & shredded
In a large bowl, mix (with beater) cream cheese, dressings, celery, cheese, squirts of buffalo wing sauce. Add chicken; stir all together. Put in a 9x13'' pan. Add more cheese on top. Bake at 375F degrees for 20-40 minutes (until top is golden brown). Serve with pita chips, tortilla chips, and celery sticks.