Heat up your holiday celebrations with this tasty Buffalo Chicken Dip.

Hey everyone! Hope you all are doing well. On December 17th, My office held a Christmas “Chippy Dippy” day. For this occasion, I figured that I would venture outside of my comfort zone ,yet again, with another home made dish. One of my co-workers made a bomb Buffalo Chicken Dip last for a few of our work food events and I’ve been waiting to give the recipe a try.
I found a easy recipe on the Taste Of Home website.

Here’s the recipe that I used.

• 1 package (8 ounces) cream cheese, softened
• 1 can (10 ounces) chunk white chicken, drained
• 1/2 cup buffalo wing sauce
• 1/2 cup ranch salad dressing
• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
• French bread baguette slices, celery ribs or tortilla chips, optional

As I walked through Kroger’s I began to panic. “How the heck do I shred chicken?”, I thought. I know that JG is probably annoyed with me calling her when I cook but I called and asked her. She told me to use rotisserie chicken. Firstly, it enhances the flavor of the tip as compared to canned chicken. Secondly, I used both Colby and Cheddar cheese. When I cook, I add what I want,liberally, as opposed to completely adhering to the recipe. 

First, I pulled chicken from the bone 

Next, I added it to a bowl of cream cheese, Colby, and Cheddar

Then, I added the buffalo wing sauce and stirred everything together. Afterwards, I scooped the mix into a glass pan and let it bake in the oven on 350 for 35 minutes.