Monday, May 21, 2012

Buffalo Chicken Dip

A few years ago, my sister in law gave me this recipe and it has been a hit ever since! There are different versions out there and I couldn't find the original one, so I found this similar one online. This dip is perfect all year round. 

-8 oz package of cream cheese, softened
-1/4 cup of ranch dressing
-1/4 cup of blue cheese salad dressing
-1/2 cup buffalo wing sauce (I used Frank's Red Hot, and have also used Hooters in the past)
-1/2 cup crumbled blue cheese OR 1/2 shredded mozzarella cheese (i used the cheese because I don't care for blue cheese crumbles)
-2 cups shredded meat from a fully cooked Rotisserie chicken (i used way more than two cups)

-Preheat oven to 350 degrees
-In a deep baking dish, mix cream cheese, salad dressing, buffalo sauce and cheese. Stir until combined. Stir in chicken. 
-Bake uncovered for 20-25 minutes, until it is heated through. Serve with crackers, tortilla chips or veggies. 

You'll love it! 

Tips: You really want to wait until your cream cheese is softened before you try and mix it in, probably about 15 minutes before you start making the dip. Don't make the mistake I did and not let it soften enough, otherwise you're going to stirring for a long time! Also, I used more than 1/2 cup of wing sauce, just because I like wing sauce. You can use more or less, depending on your taste. For the dressings, you can do the same thing-use more or less of the dressing that you like. If you don't like blue cheese, you could probably omit it and just use more ranch, however, you really can't taste the blue cheese. 

1 comment:

  1. Why don't you bring this this weekend? Also, try your mixer next time the cream cheese is still a little stiff. Let it to the stirring for you!!