Our first episode has been edited and almost ready for upload! Here is the first recipe: Buffalo Chicken Dip.
5 Cups cook chicken, shredded
1 bottle (12 oz) hot sauce.
1.5 Cups Diced Celery (about 4 stalks)
16 oz cream cheese (1 large tub or two blocks)
1 8oz bottle Ranch dressing
Shredded mexican cheese blend
In a pan, toss chicken and hot sauce. Add celery and mix. Add cream cheese and allow it to melt. Add ranch dressing and stir until well combined. Transfer to a 9x13 glass baking pan. Back at 350 degrees for at least 30 minutes. Allow to cool at least 20 minutes before serving.
Serve with tortilla chips.
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