Buffalo Chicken Dip
Get all the flavor of wings without the mess. So much easier!
- 2 oz Cream Cheese at room temperature (¼ of a brick)
- 2 T Ranch Dressing
- 2 T Frank’s Red Hot
- 2 T Blue Cheese crumbles
- 1 skinless boneless Chicken Thigh, cooked* and shredded
- 1-2 T Shredded Colby Jack or whatever shredded cheese you have at home
- Options For Serving: Tortilla Chips, Crakcers, Carrots, Celery
Preheat the oven to 350.
Mix the first 4 ingredients together in a small mixing bowl until combined. Add the shredded chicken and stir together.
Spray a small oven-safe dish with nonstick cooking spray. Pour the chicken mixture into the prepared bowl. Sprinkle some shredded cheese on top. Bake for 20-25 minutes until bubbly.
Serve hot with plenty of options for dipping.
*I seasoned the skinless, boneless chicken thigh with olive oil, salt, pepper and granulated garlic powder then roasted it in a 350 oven for 20-25 minutes. When it was cool enough to handle I shredded it with two forks. This would be a great use for any leftover chicken.
**You can make this ahead of time and keep it in the fridge. Add 5-10 minutes to the bake time.
Easy to scale up if you are serving a larger crowd! 4 Tablespoons = 1/4 cup