Buffalo Chicken Dip

Cincinnati Public Schools: Cincinnati, OH


Buffalo Sauce 1 pound
JalapeƱo Nacho Cheese 2.5 pounds
Pulled Chicken 5 pounds
Light Ranch Dressing 12 ounces
Tortilla Chips 46 bags

  • Yields: 46 servings


  • Heat nacho cheese to temp.
  • Mix pulled chicken, warmed nacho cheese, buffalo sauce, and ranch dressing in a hotel pan.
  • Bake at 325 degrees F until reaches temp, around 15-20 min.
  • Serve with tortilla chips.