Buffalo chicken dip is not only one of my favorite things to make, it’s also definitely one of my favorite things to eat. This dip is the epitome of a crowd-pleasing appetizer. It’s the perfect combination of spicy and savory with a whole lot of gooey cheese. The recipe is super simple to follow and is perfect to bring to a party or just for you and some friends to munch on.
Boneless Chicken Breasts 4
Cream Cheese 2 8oz containers
Shredded Cheddar Cheese 2 cups
Blue Cheese Dressing 1 ½ cup (almost a whole bottle)
Franks Red Hot ½ a cup
What to do:
First you’ll want to prepare the chicken. I prefer to boil mine because it keeps it more moist since you technically cook it twice. Fill a medium sized cooking pot about ¾ full of water and bring to a rapid boil. Add chicken and cook for about ten minutes or until cooked all the way through.
Meanwhile, go ahead and mix your blue cheese, Franks, cream cheese, and 1 cup of
cheddar cheese in a large mixing bowl. Mix well until cream cheese is spread out thin.
Once the chicken is cooked, go ahead and shred it into thin slices and add to the creamy mixture. Mix until all of the chicken is well covered in the mixture.
Transfer your chicken mixture into a lightly greased baking dish. Spread out evenly and top generously with the remainder of the cheddar cheese.
Bake at 425 for 30 minutes or until cheese is brown.
Enjoy with tortilla chips or bagel chips!!
*** Easy tip to turn this snack into a meal: use Pillsbury croissant rolls to form a ring on a baking sheet, and instead of putting the chicken mixture in a baking dish put in the croissant ring. Pull the dough tight around the mixture so that none spills out and bake according to the croissant instructions. Cut up some celery to eat with it and wah-la! Dinner!