The Best Buffalo Chicken Dip Recipe
While attending college in Missouri, I learned a lot about football, beer and tailgating. Game days became one of my favorite times of the year, and I quickly became obsessed with perfecting the all time favorite: Buffalo Chicken Dip. Back in college, I knew very little about cooking, but still managed to concoct some interesting recipes in the kitchen. The buffalo chicken dip recipe I created in college has evolved a little, but still stays true to the original. It is zesty, spicy, cheesy and creamy all at the same time. Throw in your favorite chips, veggie sticks or other dipping snacks, and this dip will be the hit of the party! I even like to throw this into a tortilla and make quesadillas from time to time!
SERVES: 10
INGREDIENTS:
2# chicken breast (boneless & skinless)
3 cups Frank’s RedHot
2 cups shredded cheddar cheese
1 cup cream cheese
1 packet Hidden Valley Ranch Powder
2 cups creamy blue cheese dressing
DIRECTIONS:
Simmer the chicken in the buffalo sauce at a low heat for about 1 hour. The chicken should be easy to shred with a fork when it is done.
Once the chicken is done cooking, shred it in the sauce.
Next, add the cream cheese, cheddar cheese and ranch powder to the pot. Cook until the cheeses are completely melted.
Fold in the blue cheese dressing and serve the dip hot.
*This recipe can also be done in a slow cooker. I find that it is quicker to cook everything in a pot and then hold the finished dip in the slow cooker.*
