PrissiePant’s Buffalo Chicken Dip

Ingredients

• ½ pounds Pre Cooked Chicken Fajita Strips
• 1 cup Low-fat Ranch Dressing
• ¾ cups Buffalo Sauce
• 8 ounces, weight Low-fat Cream Cheese
• 2 cups Shredded Cheddar Cheese

Preparation Instructions

After reviewing several versions of Buffalo dip recipes, I couldn’t help but notice a pattern. Many instructed you to either boil a few chicken breasts and shred them or use canned shredded chicken. Canned chicken reminds me of tuna and Spam … And both of those are not favorites in my house. So I decided because I am always running late I would try something else instead of boiling a few breasts myself. I use precooked fajita chicken strips. I know … I’m such a rebel. So anyway, let’s get this show on the road.

Start by setting your oven to 350 F.

Take the chicken strips, warm them in a skillet as directed on the package. Once these are warm, you can either chop them finely or you can throw them in a food processor.

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. Pour the dip into an oven safe dish and bake for 20-25 minutes at 350 F.

Once you pull it out of the oven, top with the remaining cheese and serve with tortilla chips and cold beer.