Buffalo Chicken Dip
If you guessed that I’d be sharing buffalo chicken dip, then you were right! I’ve been having so much fun thinking up buffalo chicken recipes. Since the biggest football game of the year is practically days away it only seemed right to share a dip recipe now, so why not blend two awesome party foods into one: buffalo chicken and dip. It’s a perfect addition to the snack table!
The dip, it was necessary. It needed to happen. I even made these bagel chips specifically to be used with the it. The dip is warm, cheesy and has the perfect amount of buffalo flavor. If serving at a party, use a small slow cooker to keep the dip warm for guests to enjoy.
Sort of on a side note: How much do you love buffalo recipes? Do you want more? Is there such a thing as too many buffalo chicken recipes? Because I totally have other ideas, one involves this and that idea may or may not work as planned. I’ll of course keep you posted.
In a small slow cooker, add trimmed chicken breasts and 1 cup chicken broth or water. Cook on high for 2 hours before removing chicken to shred. Alternately, in a saucepan, boil chicken in broth or water until no longer pink.
Buffalo Chicken Dip
2 chicken breasts
1C liquid (broth or water)
8oz cream cheese
1/2C buffalo sauce (I used Frank's Red Hot Buffalo Sauce)
1/2C blue cheese crumbles
1/4C chunky blue cheese dressing
1/2 tsp ground pepper
1/2 tsp celery seed
Preheat oven to 375 degrees.
In a large bowl, heat cream cheese until soft and spreadable. Microwave 30 seconds for room temperature cream cheese, longer if using chilled cream cheese.
Add buffalo sauce, celery, dressing, ground pepper and celery seed. Mix well. Add shredded chicken and blue cheese crumbles. Mix chicken is well coated and evenly dispersed.
Add mixture to an oven safe dish. Bake at 375 degrees for 20 minutes or just bubbling. Serve immediately. If desired, transfer dip to a slow cooker to keep warm.
**Cooking the dip in your slow cooker may be attempted by boiling chicken, shredding, and mixing all ingredients well. However, since I did not use this method I don't have timing or heat level for you. Cook until bubbly and warm throughout before switching to the warm setting.
Adapted from Frank's Red Hot