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In the Kitchen with Kroger

In the Kitchen with Kroger

 
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Buffalo Chicken Dip

Updated: Friday, February 7 2014, 12:36 PM EST
Servings: 6-8

INGREDIENTS:
2 – 8 ounces Kroger Whipped Cream Cheese
1-1/2 pounds Kroger Deli Rotisserie Chicken Meat remove skin and bones
4 ounces Franks Red Hot Sauce
8 ounces Kroger Ranch Dressing
16 ounces Kroger Shredded Cheddar Cheese
2 each Roma Tomatoes, chopped ¼”
1 bunch Green Onions, chopped ¼“

DIRECTIONS:
Spray a 13”x 9” glass Baking Dish. In a bowl, combine Chicken Meat with Franks’ Red Hot Sauce, then set aside. Spread Cream Cheese on bottom of dish, then follow with the Chicken Mixture including the sauce. Next spread Ranch Dip over the dish and then sprinkle with the cheddar cheese. Bake at 375 degrees for 12-15 minutes until cheese is melted and bubbly. Remove from oven and sprinkle the top with tomatoes and green onions.

Serve with Tortilla Chips.Buffalo Chicken Dip


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Meet the Kroger Chefs!

LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
 
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