Cheesy Buffalo Chicken Dip Recipe – pairs deliciously with your favorite veggies, bread, and chips.
You might not know this about me but I am a huge football fan. Not like one of those girls who says she likes football just to impress a guy. Like I will watch it by myself if I have to. I’ve been a fan since I was a little girl. Growing up in a house with all boys and a dad who was a sports fanatic, I really had no choice. My dad loves sports so much I actually remember him praying for the teams in our Sunday dinner prayers 🙂 Haha!
And I married a college football player so it was just in the cards that football is apart of our lives.
In my humble opinion, in order to enjoy the game you HAVE TO HAVE GOOD FOOD TO EAT. It’s a must. This cheesy buffalo chicken dip recipe gets made by request almost every weekend during football season.
It whips up really fast so you aren’t spending the whole day in the kitchen. It’s creamy and spicy and definitely fills you up! If you like it more spicy, you can add more sauce to turn up the heat!
The veggies I like to use are celery, carrots, and cucumbers. For the bread, I almost always use the baguette loaves from Costco. Or french bread from any grocery store.
Let’s talk about the chicken for a minute. The moment I started using a rotisserie chicken is the moment that my cook time in the kitchen got cut in half. Here’s a tip: anytime you are at the grocery store pick up a rotisserie chicken from the deli. Even if you aren’t planning on using it that day. Shred it when you get home, seal it in a Tupperware container, place it in the freezer or refrigerator (depending on when you are planning to cook with it).
I’ve gotten to the point where I refuse to boil chicken and shred it afterwards if I don’t have to. But if you want to use regular chicken that is absolutely okay!
MAKE SURE TO PIN THIS CHEESY BUFFALO CHICKEN DIP RECIPE ON PINTEREST TO SAVE FOR LATER AND SHARE WITH YOUR FRIENDS…
Cheesy Buffalo Chicken Dip
- 2 cups shredded chicken
- 1 8 oz cream cheese; softened
- 1 cup Ranch Dressing
- 1 cup Frank's Red Hot Sauce
- 1 cup shredded Cheddar Cheese
Using a large pot, place chicken breasts inside. Boil on HIGH for about 20 minutes or until chicken is fully cooked. When chicken is fully cooked, shred with a fork.
In a large baking dish or crock pot, mix 1 package cream cheese, ranch dressing, Red Hot Sauce and cheddar cheese.
Toss shredded chicken into the baking dish or crock pot with other ingredients. Mix well. To make it spicier, add more Red Hot sauce.
Bake at 350 degrees for 30 minutes or heat in a crock pot for 30 minutes. Serve with bread slices, veggies, and tortilla chips.
Check out my other football party food ideas: