My go-to recipe when I need to make an appetizer or snack is bound to be Buffalo Chicken Dip. I’m telling y’all, this stuff is always a hit whenever we serve it or take it places. If I’m being honest, it doesn’t look like much in the baking dish because it’s nothing fancy, but it really tends to be a crowd pleaser when people try it. If you like buffalo wings OR even just have a tasty for spicy foods, give this recipe a try.
Buffalo Chicken Dip
- 2 cans chicken (I buy canned chicken breast meat), shredded with a fork
- 1 (8oz) block cream cheese (low fat is okay, but just trust me and steer clear of fat free)
- 1 cup ranch dressing (again, low fat is fine but fat free is nasty)
- 1/2 cup hot sauce (I normally use Frank’s Red Hot)
Combine all ingredients together and mix well. Pour into a greased 8×8 baking dish or a small casserole dish. Bake at 350 for 30 minutes. Serve with “scoops” corn chips or tortilla chips.
Variations: You can throw all of this in a crock pot and heat as desired. You can substitute bleu cheese dressing for ranch. You can also top with cheese. Also, if you don’t like the idea of canned chicken (I assure, it works in this recipe, but…) you can always use shredded cooked chicken of your choice.
I first tried this dip when my friend Terri served it at, as I recall, her oldest daughter’s first or second birthday several years ago (she’s 13 now). Confessing right now that I wasn’t sure I would like it, but I couldn’t get enough of it. It’s still a go-to or me and I wanted to share in case anyone ever needs an easy appetizer that goes over well.
Pass the chips…
Kel