Buffalo Ranch Chicken Dip #RSC
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
20
ingredients
- 14.79 ml olive oil
- 236.59 ml shallot, finely chopped
- 236.59 ml celery, finely chopped
- 2.46 ml ground black pepper
- 113.39 g cream cheese
- 157.80 ml hot sauce
- 236.59 ml Hidden Valley® Original Ranch® Dressing
- 59.14 ml plain Greek yogurt
- 1 whole rotisserie-cooked chicken, shredded
- 236.59 ml medium cheddar, shredded
- 118.29 ml gruyere cheese, shredded
- 118.29 ml fresh chives, chopped
- 236.59 ml parmesan cheese, grated
directions
- In a large skillet add the olive oil over medium heat. When the oil is heated then add in the finely chopped shallots and celery, and the ground black pepper. Saute for 5 minutes. Add the cream cheese, and cook for 3 minutes.
- Remove the skillet from the heat, and add the hot sauce, Hidden Valley Original Ranch Dressing, plain greek yogurt, rotisserie chicken, cheddar cheese, and gruyere cheese. Mix well.
- Pour mixture in to a greased 9X13-inch pan, and place in a preheated 350 degree F. oven for 30 minutes.
- Remove the dish from the oven, and sprinkle with the chopped chives and parmesan cheese. Let dish sit for 10 minutes before serving.
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