Buffalo Chicken Dip

I'm not going to lie, one of my favorite things about football season is the food!  I am all about making a ton of dips and hors d'oeuvres and snacking on them all weekend long.

One of my go-to recipes that Eric absolutely LOVES is my Buffalo Chicken Dip.  I got the basic recipe from and old cookbook someone gave me, but I have tweaked it a few times and have just about perfected it.

Here's what you need:

2lbs boneless, skinless chicken breasts

1 bottle Budweiser Wing Sauce

2 blocks cream cheese (I use Neufchatel because it has less fat)

1 bottle (16oz) ranch dressing (I buy whatever is on sale or make my own)

2 cups shredded mozzarella cheese

Fritos or Tortilla Chips to serve it with

Step 1: Cook the chicken. I usually use my George Foreman Grill because it's quick and not too messy.  Once the chicken is cooked, chop into small pieces or shred with a fork.  I tend to chop mine for a chunkier dip.

Step 2: Mix chopped chicken with the entire bottle of wing sauce in a large bowl.

Step 3: Melt cream cheese in a sauce pan.

Step 4: Pour entire bottle of ranch dressing into melted cream cheese and stir until mixed well.

Step 5: Combine dressing/cream cheese mixture with chicken/wing sauce mixture and mix well.

Step 6: Mix in all but a handful of  mozzarella cheese.

Step 7: Pour mixture into a greased 9" x 13" pan and bake 15-20 mins or until heated through. Top with remaining mozzarella cheese and bake for another 3-5 mins until cheese is melted.

Serve hot with chips to dip!

**This can be made ahead of time and refrigerated until ready to bake.

I ended up making not one but TWO batches of this stuff this weekend, and they were both gone by Monday night.  What can I say, the boy loves his Buffalo Chicken Dip!