
RANCH BUFFALO DIP
8 ounce cream cheese, softened
½ cup ranch dressing,
½ cup sour cream
2 cups shredded cooked chicken (I used chicken breasts about 1 ½ pounds)
1 cup buffalo sauce
2 cups shredded cheddar/jack cheese
Combine cream cheese, dressing and sour cream. Spread into an 8x8 pan or a 10” pie pan.
Toss the shredded chicken with the buffalo sauce, then spread over the cream cheese mixture.
Top with the cheese. Bake at 375 for 25-30 minutes.
BUFFALO SAUCE
This is one I used because I couldn’t buy a ready made
½ cup melted butter
½ cup Louisiana hot sauce
2 tablespoons vinegar
2 teaspoons Worchestershire sauce
¼- ½ teaspoon garlic powder
2 teaspoons sugar
Melt butter over low heat. Add remaining ingredients, increase heat and simmer about 10 minutes.