Game Day Recipe: Warm Buffalo Chicken Dip

Sundays are probably my favorite day of the week: relaxing in my pajamas and cooking up delicious things in the kitchen!  I had to steal away the laptop from my husband, Pat, for a bit so I could post my recipe today.  However, his fantasy football scores minimized on the bottom so he can still get his updates!

Today, I decided to try making up my own new buffalo chicken dip recipe.  I have a Layered Buffalo Chicken Dip recipe that I have made before, but it is more party-sized and once you take it out of the oven, it doesn’t stay hot.  I wanted to make something that was a slightly smaller portion, was all blended together, and something that I could keep hot.  I made my dip and put it in my  Crock Pot “Little Dipper,” a mini sized crock pot that keeps dips perfectly warm.

Recipe: Buffalo Chicken Dip

Ingredients:

  • 2 chicken breasts
  • 1 (8oz) block of cream cheese
  • 1/2 cup ranch dressing
  • 1/2 cup hot sauce
  • 1/2 cup shredded cheddar cheese
  • Chips or Crackers for dipping (I like Tostitos Scoops!)

Directions:
  • Let your cream cheese sit out for a bit before starting your dip so it can soften.
  • Cook your chicken breasts (I pour a little olive oil on a baking sheet with sides on it, sprinkle salt and pepper on both sides of the chicken, and then bake in 350° oven for about 45 minutes or until fully cooked).
  • While the chicken is cooking, you can prepare the rest of your dip.  In a bowl, mix together your cream cheese, ranch dressing, hot sauce, and shredded cheddar cheese.  (I used a hand mixer once I got it started, to help really break up and mix in the cream cheese).
  • Once the chicken is cooked, completely shred the chicken using two forks.
  • Add your shredded chicken to your dip and mix well.
  • At this point, you have a few options:
    • Serve it at room temperature.
    • Microwave the dip to have it hot.
    • Place it in a baking pan and bake in 350° oven for about 20 minutes or until hot.
    • OR my personal option was to take about half of the dip and put it in my Crock Pot “Little Dipper.”  I let it heat up for about 15 minutes and scooped it right from the “Little Dipper” onto a plate.  I kept it plugged in so it stayed warm (this is great for a party!).  I put the other half of the dip in a container in the refrigerator.  You can save it for another day, or use it to re-fill your “Little Dipper” when it gets low!
 

xoxo, Food Marriage

Comments

  1. How many people would you say this feeds?? I’m having a birthday with around 40 or so people and I am wondering if I should double this

    • For 40 people I would definitely recommend doubling this. I had a group of 9 girlfriends over before Christmas and I had some left over afterwards (probably because we had a lot of other appetizers too). Then the day after Christmas I made it again for a family get together – there were probably about 30 people and it was definitely finished off quickly! Another option would be to check out my layered buffalo chicken dip (found on the recipe page) – it’s a little larger. I definitely prefer this recipe though! Good luck!

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