Buffalo Chicken Dip Recipe

If you love buffalo chicken as much as I do, you’re gonna love this Buffalo Chicken Dip. Serve it with crackers or celery!

Buffalo Chicken Dip

I’m a huge fan of  Buffalo Chicken Sandwiches. In fact, I’m a huge fan of wing sauce. I can put wing sauce on a variety of foods including french fries, pizza, eggs and tuna salad. I also like to mix it with ranch dressing to make a dipping sauce.

Back to Buffalo Chicken Sandwiches. They are one of those foods that I often crave. And I’m in luck whenever I get a craving. There are a couple of restaurants in town that have excellent Buffalo Chicken Sandwiches. I always get ranch dressing to accompany the lettuce, tomato and onion when I order a Buffalo Chicken Sandwich. What do you like to put on yours?

For Super Bowl Sunday I decided to make Buffalo Chicken Dip. This dip was pretty easy to make and it was tasty. It definitely doesn’t compare to a Buffalo Chicken Sandwich but it still hits the spot. I hope you enjoy this recipe.

Buffalo Chicken Dip

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 3 hours 25 minutes

Total Time: 3 hours 45 minutes

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Ingredients

• 2 boneless, skinless chicken breasts
• 2 tsp chicken bouillon
• 2 C water
• 8 oz reduced fat cream cheese, room temp
• 1/2 C Louisiana Hot Sauce
• 1 C cheddar cheese, shredded
• 1/4 C light ranch dressing
• 2 tbsp ranch dressing
• 1 tbsp hot sauce
• 1 Tbsp green onion, sliced

Instructions

1. Place the chicken in a slow cooker. Dissolve the chicken bouillon in the water and then pour over the chicken. Cook on high for 3-4 hours.
2. Remove the chicken from the slow cooker and shred.
3. Add the shredded cheese, hot sauce, cream cheese and ranch dressing to the chicken. Mix well.
4. Place the chicken mixture into a small casserole dish.
5. Combine the 2 tbsp ranch dressing and 1 tbsp hot sauce. Spread over top of the chicken mixture.
6. Bake at 350 for 20-25 minutes or until bubbly.
7. Top with green onions and serve with celery and tortilla chips.

A few more awesome appetizers:

Spinach & Artichoke Wontons

Curry Crab Stuffed Mushrooms