From me...to you!
Here's my most requested recipe, although it doesn't quite fit into the "healthy food" category! (It is my thought that calories don't always count when eating with family and friends.) Every person who tries this dip loves it! The recipe was recently published in the Oglethorpe County Relay for Life Cookbook, a fundraiser organized by my husband's mama and sister. We always refer to favorite recipes prepared from this as: ones that are "in the book." You can order a copy for yourself and support a good cause, too, by calling Kate Finch (706) 743-3586.
Buffalo Chicken Dip
4 boneless skinless chicken breast halves, boiled and shredded
1 12 ounce bottle hot sauce (Frank's Red Hot Sauce makes this the best!!)
2 8 ounce packages of cream cheese
1 16 ounce bottle Ranch dressing
8 ounces Cheddar Cheese, grated
In a 13x9x2 inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer. In a saucepan, combine the cream cheese and ranch dressing over medium heat until smooth. Pour this mixture evenly over the chicken. Sprinkle with shredded cheese. Bake uncovered at 350 degrees for 30-40 minutes or until bubbly. (Watch that the top doesn't get browned.) Let stand 10 minutes. Serve hot or warm with either Tostitos Scoops (preferred by my husband) or Fritos Scoops (preferred by me)
