Lindy’s Kicked Up Ranch Buffalo Chicken Dip


Yields 8 servings (4 cups)

8 Ounce(wt)s cheese, cream regular softened
1/2 Cup ranch dressing OR bleu cheese dressing
1/2 Cup Frank’s Louisiana Hot Sauce
1/2 Cup cheese, mozzarella (whole milk) shredded OR crumbled blue cheese (plus more for topping)
25 Ounce(wt)s rotisserie chicken, shredded
25 Ounce(wt)s chicken, canned, water packed drained
1 tsp Silver Service Chef’s Lindy’s Rib Rub (plus more for sprinkling on top)

Chef’s Note: If you prefer Ranch, use the ranch dressing with the mozzarella cheese.  If you prefer Blue cheese, use the blue cheese dressing with the blue cheese.  If you don’t have my Rib Rub, use a combo of cayenne pepper and chili powder with a little garlic powder (use your own tastes to decide ratio).

Heat oven to 350 degrees.

Place cream cheese into food processor.  Add salad dressing, Frank’s RedHot Sauce and cheese.  Process until smooth.

Add in chicken and Rib Rub.  Pulse until well combined and at your desired consistency.  Spoon into 1-quart baking dish.  Top with extra cheese and sprinkle with a little extra Rib Rub.

Bake 20 minutes or until mixture is heated through and bubbly.

Serve with tortilla chips, crackers, baby carrots and celery sticks.


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