This Buffalo Chicken Dip is so easy to make and sure to be a hit at your next party! Serve it with celery sticks (with some ranch on the side) or crackers!
The playoffs continue tomorrow and if you are looking for a dip to serve at your party (or just to munch on while you are watching the games), look no further than my Buffalo Chicken Dip recipe!
Even when football season is over, this is a great dip to serve all year and an easy way to use up any leftover chicken! It tastes best when served warm so if you are having an all-day party, you can easily keep it warm in your slow cooker (this “little dipper slow cooker” is the perfect size for this Buffalo chicken recipe!)
You can adjust the hot sauce to your liking – I usually make it with more hot sauce than I have listed (I usually use about 3/4 cup when I am making it for my husband and his friends), but that is because my husband seems to have a fire-proof stomach and likes it extra hot. I haven’t been able to tolerate hot sauce since I was pregnant with my second child.
But one thing that I can tolerate is wasabi – and if you are in to spicy foods, increase the hot sauce in this recipe AND serve it along with my wasabi dip (I pretty much use any excuse to make that recipe)!
For the best results, use my homemade blue cheese dressing recipe (it’s just an extra step to make the dressing – and then you can have some left over for dipping), although I have used bottled dressing in the past.
- 1 Package Cream Cheese Softened.
- ½ Cup Hot Sauce (I used FRANK’S Red Hot) - more or less to taste
- ½ Cup Blue Cheese Dressing (you can also use Ranch Dressing)
- 2 Large boneless skinless cooked chicken breasts, cooked and shredded
- 1 Cup Shredded Cheese
- Preheat oven to 350.
- In a medium mixing bowl combine all of your ingredients.
- Transfer your mixture to a 1 quart baking dish
- Bake for 30 minutes
- Stir and serve with vegetables or crackers.
Buffalo Chicken Dip Recipe