Thursday, August 30, 2012

Buffalo Chicken Dip

I was recently tasked with buffalo chicken for my friend's 80s party and I decided to make a dip out of it! Unfortunately in the midst of getting my 80s on, I forgot to take a photo...so I'll eventually update this post. It's a very easy recipe and people really enjoyed it. Serve it up with some crostinis, chips, and celery!


Buffalo Chicken Dip (Serves 10-12)
Time: 2hrs

Ingredients:
- Rotisserie Chicken, Shredded or Chicken Breasts (Use Crockpot Recipe with 2-3 breasts)
- 1 1/4c Hot Sauce, I used a mixture of Franks and Sweet Baby Rays
- 1 oz Package of Dry Ranch Seasoning
- 1/4tsp or pinch of Cayenne Pepper
- 1/2tsp Onion Powder
- 1/4tsp Garlic Powder
- 20-24oz Cream Cheese
- 1-2c Cheddar Cheese
  1. Place shredded chicken and sauce on low setting in crockpot or stovetop. Let chicken simmer in the sauce for about 1hour.
  2. Add cream cheese, spices, and ranch seasoning to the pot. You can soften and melt the cream cheese in a small pot and add if you'd like or use your spatula to smooth out the cheese.
  3. You can add the cheddar cheese to the crockpot and serve it from there, or do as I did and put the mixture into a small casserole dish and top with cheese. 
  4. Set your oven to 350 degrees and allow the cheese to brown, about 10-15mins.
Hope you enjoy and it's just in time for football season! 


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