This recipe is brought to you by request of one of my oldest friends, and it's her birthday! And I didn't just mean to call you old, but uhhhhhh, yeah... no digging myself out of this one. Because my friend is a much more fancy cook than me, I've included two variations and a link to a dip I've been wanting to try, but I have not brought myself to actually browse the beer aisle for the ingredients (also something she's way better at).
Buffalo Chicken Dip
2 8-oz packages cream cheese, softened
3/4 cup Frank's Red Hot
1 cup ranch dressing
2 cups cooked and shredded/chopped chicken
1 cup shredded cheddar
Preheaat oven to 350F. With a hand mixer, blend together cream cheese and hot sauce until well blended. Mix in ranch dressing. Fold in chicken and cheese. Spread in a 9x13 baking dish. Bake for 30 minutes or until hot and bubbly.
Variation #1: Taco Chicken Dip
Subsitute taco sauce for hot sauce and Mexican cheese blend for cheddar.
Variation #2: BBQ Chicken Dip
Subsitute BBQ sauce for hot sauce and Monterrey Jack for cheddar.
And for my final birthday gift: Buffalo Chicken Beer Cheese Dip! I am completely overwhelmed by the beer terminology in the text. But if anyone would actually like to tell me what beer to buy, I'd be willing to attempt it.