PrissiePants Buffalo Chicken Dip

• 1/2 pounds Pre Cooked Chicken Fajita Strips
• 1 cup Low-fat Ranch Dressing
• 3/4 cups Buffalo Sauce
• 8 ounces, weight Low-fat Cream Cheese
• 2 cups Shredded Cheddar Cheese

1. After reviewing several versions of Buffalo dip recipes, I couldnt help but notice a pattern.
2. Many instructed you to either boil a few chicken breasts and shred them or use canned shredded chicken.
3. Canned chicken reminds me of tuna and Spam ... And both of those are not favorites in my house.
4. So I decided because I am always running late I would try something else instead of boiling a few breasts myself.
5. I use precooked fajita chicken strips.
6. I know ... Im such a rebel.
7. So anyway, lets get this show on the road.
8. Start by setting your oven to 350 F.
9. Take the chicken strips, warm them in a skillet as directed on the package.
10. Once these are warm, you can either chop them finely or you can throw them in a food processor.
11. Now that you have your chicken chopped up, put it into a large bowl and mix it together with all of the ingredients, reserving 1/2 cup of the cheese for the topping.
12. Pour the dip into an oven safe dish and bake for 20-25 minutes at 350 F.
13. Once you pull it out of the oven, top with the remaining cheese and serve with tortilla chips and cold beer.

dressing, buffalo sauce, weight, cheddar cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/prissiepante28099s-buffalo-chicken-dip/ (may not work)