Buffalo Chicken Dip

"Great dip for football season! I used Texas Pete Buffalo Style Chicken Wing Sauce, 1/3 less-fat cream cheese (aka Neufchatel), and 1 lb. of fresh chicken that was boiled for 20 minutes (or until done)..." See more and then shredded. However, to avoid the strange "orange sherbert" color of the dip, I layered the ingredients in a 8"x11" baking dish as follows: Mix together the softened cream cheese and ranch dressing and spread evenly in the bottom of the dish. Then mix together the shredded chicken and wing sauce (about 2/3 bottle)and layer on top of the cream cheese mixture. Sprinkle just a small amount of shredded cheese (I used Colby/Jack) over the top. Bake at 350 for about 20-25 minutes or until dip is heated through and cheese is melted. I just think people tend to shy away from the dip when it's all mixed together because of the strange color. It's more recognizable (retains a brighter red color) when it's layered and gets gobbled up faster!"

"I have made a variation of this recipe for over a year now and have never been disappointed. I suggest using more chicken and more hot sauce with this recipe. Also, if you use the chedder cheese, don..." See more't use the pre-shredded bags from the grocery store. The cheese in those bags is coated with flour and it seems to make the dip oiler."

"the biggest hit for the superbowl party! I did use bleu cheese dressing instead of ranch because thats what you eat with buffalo chicken! I also used 2 boneless chicken breasts instead of canned chi..." See morecken (i cant stand canned meats) grilled it in a pan, cut it into bite sized pieces, put it back in the pan with the hot sauce. When I mixed the the cream cheese and bleu cheese together I added more hotsauce for more of a kick. Baked in an 8x8 pan, 350 for 20 minutes. Dip was gone in minutes! will make 100 more times!!"