Happy first day of fall, y’all!!! What comes to your mind when you think of fall? Pumpkins? Halloween? Leaves changing colors? Me too. But the #1 things that comes to mind when I think of this lovely season is football!
When I think of football, I think of tailgating. And when I think of tailgating, I think of…….
Buffalo Chicken Dip
Here are the cast of characters for this addictively cheesy dip.
I like to use chicken that I have cooked my self and then shred it, but you could always use 2 12.5oz cans of chicken and drain the liquid out. Rotisserie chicken would be great too. You have all probably had one version or another of this dip, but mine’s the best. Just kidding.
Buffalo Chicken Dip
2 large chicken breasts (about 24 oz) cooked and shredded
1 package (8 oz) cream cheese
1/3 C hot sauce
1/2 C ranch
2 C shredded cheddar cheese
Preheat oven to 350 degrees. In a large bowl, mix the cream cheese, hot sauce and ranch together.
Add the chicken and stir to combine.
Add 1 cup of cheese and stir.
Pour chicken mixture into a 9X13 baking dish.
Sprinkle remaining cup of cheese on top.
Bake, uncovered for 25 minutes. Remove and drool cool slightly before eating.
Serve with chips, pretzels, celery sticks, or other veggies or crackers.
Or if your in the mood for something fun or you just want to get rid of leftovers, try these Cheesy Buffalo Chicken Pockets! Those babies are pretty good!
Here are the specific things I use in my dip to make it a little healthier, but you can use whatever you have on hand. I use fat free cream cheese, fat free ranch, and 2% cheddar cheese. I don’t find anything funny about the taste and it knocks off a whole bunch of calories. I also use Louisiana hot sauce, and I use chicken that I have lightly salted and peppered, baked then shredded. YUM!
Give this cheesy, zesty dip a try. I have several other buffalo recipies on this site too; pasta, wraps, tacos, pretzels, pizza, yeah you could say I’m obsessed! Can you blame me? It’s sooooo good!