Buffalo Chicken Dip

Well, football and hockey season are both upon us now. Which means…game day food! 

For me, my favorite kind of game day snack is a dip, which those of you who follow along with me on Growing Up Gabel already know. And if you’re not following along over there, you should be so you don’t miss out on great recipes like my Jalapeno Beer Queso Dip

(By the way, if you want some football crafts, check out Camille’s Burlap Football Coasters, Football Snack Boxes, and Football Table Runner, also on Growing Up Gabel. The table runner was actually how I found her site and eventually started working with her. 🙂 ) 

Anyway.

One of my favorite dips is buffalo chicken dip. It also happens to be incredibly easy to make. Check it out!

Buffalo Chicken Dip from Budget Girl

This post contains affiliate links.

Buffalo Chicken Dip

  • 2 large chicken breasts, cooked and shredded**
  • 1/2 cup buffalo sauce or hot sauce
  • 1/2 cup ranch dressing
  • 1 (8 oz) package cream cheese, softened
  • 1 1/2 cups shredded cheddar cheese

Step 01: Mix together all ingredients (except the shredded cheese). Pour it into a 1 quart casserole dish.

Step 02: Bake at 350*F for 20 minutes. Add cheese, bake for another 5-10 minutes, or until the cheese is completely melted.

Step 03: Serve with chips, celery, bread, crackers, etc.  

**Don’t have time to boil and shred chicken? Substitute fresh with 2 (10 oz) cans of chunk chicken.

Buffalo Chicken Dip 07

Buffalo Chicken Dip 09

This dip comes out very creamy and savory. I prefer to have mine with celery or pretzel thins. Zach likes his with toasted baguette pieces. 

While we’re on the subject of shredding chicken, there is a new method I discovered a few months ago that has been a life saver.

I use this all the time and it works wonderfully (just be sure to protect yourself from splatter, if you’re shredding it while it’s hot). It’s so quick and it gets the chicken shredded finely and relatively evenly. I usually need to run the mixer for about 5 minutes to make it consistent.

The chicken also doesn’t need to be plain for you to do it this way. I’ve used my mixer to shred chicken that had been cooking in sauces or soups (just remove the chicken, put it in a separate bowl, and then put it back in the soup when you’re done). The only problem with this is that the sauce tends to splatter. You can protect against that by using a splatter guard

What’s your favorite game day snack?

Buffalo Chicken Dip
Yields 4
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 2 large chicken breasts, cooked and shredded
  2. 1/2 cup buffalo sauce or hot sauce
  3. 1/2 cup ranch dressing
  4. 1 (8 oz) package cream cheese, softened
  5. 1 1/2 cups shredded cheddar cheese
Instructions
  1. Mix together all ingredients (except the shredded cheese). Pour it into a 1 quart casserole dish.
  2. Bake at 350*F for 20 minutes. Add cheese, bake for another 5-10 minutes, or until the cheese is completely melted.
  3. Serve with chips, celery, bread, crackers, etc.
Notes
  1. Don't have time to boil and shred chicken? Substitute fresh with 2 (10 oz) cans of chunk chicken.
Budget Girl http://www.diybudgetgirl.com/
chelsey2
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