This is a heavy dip but omg it’s so good!
Can easily be prepared a day before and just heated up when needed.
Ingredients
1 (8 ounce) package cream cheese, softened
2 cooked chicken breasts, shredded
1/2 cup buffalo wing sauce
1/4 cup ranch salad dressing
1/4 cup sour cream
1 1/2 cups shredded Colby-Monterey Jack cheese ( you can also just use shredded belegen Gouda for this)
1 package scoop-shaped tortilla chips
Directions
Preheat oven to 350 degrees F (175 degrees C)
If you don’t have shredded chicken; use 1 liter of water and 2 tablets for chicken bouillon, bring to boiling temperature. cut up 2 chicken breast and boil these slowly in the bouillon until the chicken is done. Now let is cool down a bit, shred the chicken and continue cooking.
Mix cream cheese, chicken, buffalo wing sauce, ranch dressing, and sour cream together in a large bowl; transfer to a 9×13-inch baking or any other dish, just make sure the layer does not get much higher then 1 inch. Evenly sprinkle cheese over dip.
Bake in the preheated oven until cheese is melted and lightly browned, 25 to 30 minutes. Serve with tortilla chips.