Random Thursday: Easy Recipes

 

I'm not much of a chef, but every game day I'm asked to make Buffalo Chicken Dip. This is the recipe that I usually go off of, but I do change it up slightly.

First of all, the amounts given don't make nearly enough, so I sort of  double it. Also, while I have no crazy ideas that this is a low-cal, low-fat dish, I prefer to use "light" or "low fat" versions of everything. The full fat items make it too oily, rich, and heavy, imo.

• 2 (10 ounce) cans chunk chicken, drained (I use shredded Rotisserie chicken. Pretty much a whole chicken)
• 2 (8 ounce) packages cream cheese, softened (I use about 3 1/2 packages of 1/3 less fat)
• 1 cup Ranch dressing (2 cups Light Ranch)
• 3/4 cuppepper sauce (such as Frank's Red Hot®)  (An entire bottle of Frank's Buffalo)
  1 1/2 cups shredded Cheddar cheese (I use 3 cups Reduced Fat Colby Jack)
  
  
  I preheat the oven to 350. Then, I mix the chicken and the sauce in a skillet over medium until it's all heated through. While that is simmering, in a separate bowl, I mix the cream cheese and the Ranch dressing. 
  
  
  In a baking dish, layer the cream cheese mixture on the bottom. Pour the chicken on top. Then cover everything with cheese. Bake until the cheese is bubbly!
  
  
  Serve hot with celery and crackers.  
  
  
  
  
   It is really simple and people beg me to make it!