Buffalo Chicken Dip

by Two Chums on January 15, 2020

It’s that time of year when it’s cold outside and we tend to gather around the TV to enjoy sports or movies, or all those shows we have saved up on our DVRs. This can be great family time. But we need some yummy foods to snack on. Everyone loves Buffalo chicken wings. But we have a suggestion for you to try this weekend that has those same flavors but is quick an easy to make…Buffalo Chicken Dip. It’s simple and really good!

This is a perfect way to use up any left over roasted chicken or rotisserie chicken you might have from earlier meals. Give this tasty dip a try and make your family time, yummy time too 🙂

Buffalo Chicken Dip

1 tablespoon butter
2 cloves of minced garlic
2-3 cups cooked chicken, shredded
1/2 cup hot sauce
8 oz block cream cheese, softened to room temp
1/2 cup ranch dip or sour cream
1/2 lb Cheddar cheese, shredded
1/4 lb Pepper jack cheese, shredded
1/4 cup crumbled blue cheese (optional)
2 teaspoons green onions, sliced ( optional)
Celery sticks carrot sticks, tortilla chips or Fritos, toasted bread for dipping

Preheat oven to 400 degrees. In an 8″ or 9″skillet (cast iron is the best if you have one), melt butter and sauté garlic until until soft. Add the shredded chicken and hot sauce and cook over medium-low heat until sauce has thickened up and been reduced by half. This will take about 3 minutes.

Reduce heat to low and add cream cheese and mix until combined. Remove from the heat,and stir in the ranch dip or sour cream. As dip becomes hot add both cheddar cheese and pepper cheese reserving a handful to sprinkle over the top. If using a cast iron skillet you can make and serve the dip in the skillet. If not, put the stirred dip in a baking dish in which to serve it and sprinkle the reserved cheese over the top.

Bake the dip until bubbling around the edges and the cheese has melted and slightly browned, about 10 minutes. You can also pop the dip under the broiler after it starts to bubble to help it brown.