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Buffalo Chicken Dip

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from Cooking with M State, page 7

Article from: Cooking with M State
Bacon Cheese French Bread

Shared by: Karen Reilly, Associate Dean of Marketing and Outreach

INGREDIENTS DIRECTIONS

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2 (5 oz) cans chicken, drained 2 (8 oz) pack cream cheese, softened 1 cup ranch dressing ¾ cup red hot sauce Shredded cheddar cheese, you decide how much Frito corn chips, scoops 1. Beat cream cheese, ranch dressing, and red hot sauce. 2. Fold in shredded chicken. 3. Spread mixture into pie plate sprayed with

Pam. 4. Bake at 350°for 15 min. 5. Top with cheddar and bake an additional 10-15 min. 6. Serve hot with Frito scoops.

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Cover of "Cooking with M State"

Cooking with M State

by Minnesota State Community and Technical College