I grew up in the land of buffalo wings, so naturally buffalo flavored food has been in my life since day one. Football has also been a big part of my life. Not that I played or am an expert in the sport, but I have a lot of memories of weekends spent at the homes of my friends and family watching the games or celebrating the superbowl. A quintessential dish for these occasions was always buffalo chicken dip. A hot, melty, cheesy dip infused with buffalo flavor that’s arguably more addicting than buffalo wings themselves. I’ve been making and eating buffalo chicken dip for years, no football game seems complete without it. This recipe is always a hit and there’s almost never any leftovers. Everyone always requests it. This recipe can even be made vegetarian! Just substitute the chicken for 15oz can of white beans or cannellini beans and follow the same recipe!
Buffalo Chicken Dip
Ingredients
- 2 Cups shredded cooked chicken or 1 12.5oz can chicken
- 1 8 oz Package cream cheese
- 1 8 oz Package cheddar cheese
- ½ Cup Frank’s Redhot original hot sauce
- ½ Cup blue cheese dressing
- ½ Cup blue cheese crumbles
- 1 Teaspoon red pepper flakes optional
Instructions
- Preheat oven to 350 degrees & set aside a pie plate or square 9x9 oven safe baking dish
- Grate your cheddar cheese if it's not pre-grated and set a small portion aside for sprinkling on top
- For easier mixing soften the cream cheese in the microwave for 30 seconds to 1 minute
- Mix all ingredients in a large bowl
- Spoon mixture into the pie plate or baking dish
- Sprinkle reserved cheese evenly over top of mixture
- Bake for 20 to 25 minutes or until the mixture is heated through and bubbly
