Buffalo Chicken Dip Recipe


4 boneless, skinless chicken breasts, boiled and shredded (or 4 12.5-oz cans of chicken breast, shredded)
1 (12-ounce) bottle hot sauce
16 ounces cream cheese
1 (16-ounce) bottle ranch dressing
6 ounces Monterey Jack cheese, shredded (about 1½ cups)
6 ounces cheddar cheese, shredded (about 1½ cups)


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