Winter: It’s the time of the year for yummy dips and appetizers, and I couldn’t be happier about it! Playoff football and the Super Bowl are the perfect opportunity to break out this favorite recipe of mine! If you need me on Super Bowl Sunday, I’ll be the girl with a plate full of dips and enjoying every single minute!
I serve this as a dip with tortilla chips, french baguette slices or even as sandwiches on Hawaiian Buns. 🙂 The possibilities are endless! Enjoy!
2 packages (8 ounces) cream cheese, softened
2 cans (10 ounces) chunk white chicken, drained
1 cup buffalo wing sauce
1 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Preheat oven to 350°. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a glass pie pan. Sprinkle the remaining cheese over the top and bake for 15-20 minutes or until cheese is melted. 🙂
Enjoy! Happy Monday! Xoxo Narci