Sunday, August 25, 2013

Buffalo Chicken Dip

Alright, stop what you're doing, 'cause I'm about to ruin... your diet.  This dip is dangerous!  I first tasted this when my friend Angel brought it to a superbowl party.  I think that I single-handedly ate half of it!  I have always loved buffalo chicken stuff, so this dip is right up my alley.  This is THE best chip dip- ever!  Sorry guacamole and salsa.  Next to this- you are dead to me!  While this dip is way more unhealthy, I could eat it every day without thinking twice, despite the possible repercussions to my health.  I'm salivating at this exact moment just thinking about it!  Om nom nom.  

The original recipe for this calls for canned chicken, but No!  Chicken only stays good for a couple days.  What in the tarnation is preserving that chicken for over a year!?  The fresh chicken is so much better.  Also, once it is cooked, throw it in a mixer with a paddle attachment, turn it on low, and watch the chicken magically shred to perfection.  I bet you didn't know you could be such a magician in the kitchen!

I hope you find it in your heart to forgive me for introducing this dip to you!  It's dangerously delicious!

Buffalo Chicken Dip

8 oz. cream cheese, softened
1/2 c blue cheese or ranch dressing
1/2 c Frank's Red Hot
1/2 c crumbled blue cheese or mozzarella cheese
2 chicken breasts, cooked and shredded (recipe calls for canned- ick!)

Heat the oven to 350 degrees.

In a large bowl, stir the cream cheese until smooth.  Mix in salad dressing, Red Hot, and cheese.  Add the chicken.

Bake for twenty minutes.  

You can also put it all in a crockpot and cook on low until heated through.  


  1. Would like to can buffalo chicken dip not sure of the temps and process times?

    1. Hello! I wish I knew what to tell you! I've only canned once before, so I'm not sure if this would keep or how to do it. Sorry!