Monday, November 21, 2011

I put that s@*t on everything

You might have read before about my love of Franks RedHot Sauce.

I am not someone who is usually brand loyal. I am movey saving loyal. So if that means buying with a coupon or buying teh store brand or making a substitue I will. There are exceptions.

I will only buy Bounty paper towels, Scott Toliet paper and Franks Red Hot. No Substitutions allowed.

Odd I know. But today is actually about my favorite dip. I will bringing this with me to Thanskgiving.

You can see the original here.

I double it, and usually still need more.

Franks Buffalo Chicken Dip::
350*
Bake uncovered 40 minutes.

Ingredients::

  • 2 pkg. (8oz) cream cheese, softened
  • 1 cp Ranch 
  • 1 cp FRANK'S® REDHOT® 
  • 1 cp shredded cheese does anyone really measure this? I just use a handful or more
  •  4 cans (12.5 oz. each) Chunk Chicken Breast in Water, drained
  1.  Mix ingrediants in 8x8 dish or an oven safe bowl.
  2. Bake for 40 minutes until hot and bubbly
 I serve it with crackers or sliced french bread.

When my sister Brooke was here we had a bit of a taste challenge. She also loves Buffalo dip but she would actually cook the chicken and shed it by hand and go through the mess and the trouble. I told her bah, and opened a can up.

She would rarely make the dip because it took so long to make. My prep time is 5-7 minutes and the bake time I can do other things in my kitchen. Time she would have spent wrist deep in chicken.

She tasted it and confirmed there is no difference in taste and as come to the quicker world of canned chicken! 

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