Buffalo Chicken Dip {Gluten Free}

I'm finally getting back in the groove of blogging, but I'm not doing a Menu Plan Monday today. Instead I want to share a VERY YUMMY recipe with you that has been approved by my problem eater (a.k.a. B).  He gave this recipe 2 thumbs up and has asked me to make it again soon, which does not happen very often.  This recipe is great to take to holiday parties or just to have as a simple snack on the weekend.

I can never make a recipe without making it my "own" so without fail I made some changes to the original recipe.  This is my revised recipe. 

Buffalo Chicken Dip

Ingredients

1 lb. chicken, roasted

1 8 oz. package cream cheese, softened

1/2 cup ranch dressing

1/2 cup Frank's Redhot Original Cayenne Sauce (or Buffalo Wing Sauce)

1 cup cheese (Mozzarella and Sharp Cheddar)

Gluten Free Chips or Crackers 

Directions

1.     Preheat oven to 350 degrees F. 

2.    Cook chicken (boil or roast). Roasting will give it a better flavor, but boiling works if   you are pressed for time

3.    In a bowl, stir cream cheese until smooth.  If it is not soft enough, put it in the microwave for 30 seconds or until softened

4.    Mix in ranch dressing, hot sauce, and cheeses

5.    Stir in cooked chicken

6.    Bake for 20 minutes or until heated through

This recipe works great reheated, if you actually have leftovers. Just put what you will eat in a baking dish and bake at 350 degrees F until heated through.  

Print Recipe Here.  

I would love to know if you liked this recipe, please come back and let me know once you have tried it!  Also, the really good gluten-free "crackers" recipe we ate with our dip will be shared later this week.  

I'm linking up with Musings of a Housewife Gluten Free Recipe Round Up  



Til' Next Time,