Happy Friday, Foodie Friends!
It’s that time of year.. mornings are a little cooler, sun is setting a little earlier, and FOOTBALL season has begun!
It doesn’t matter if you are a fan of high school, college or pro football- this dip is the PERFECT way to snack through a game. It’s portable , too… so bring it to your next tailgate party!
This is a family favorite in the Michak house, and can be made quickly with the addition of precooked rotisserie chicken! Throw it in a crockpot on low to keep it warm throughout the game, or serve in the baking dish straight out of the oven!
Buffalo Chicken Dip
Ingredients:
3/4 – 1 lb chopped cooked chicken breast (or the meat from a small rotisserie chicken ).
2 blocks of cream cheese, softened
1 cup ranch dressing ( I prefer Hidden Valley Ranch )
3/4 to one cup hot sauce (I use Frank’s Red Hot ) more or less to taste
8 oz. shredded cheddar cheese
Dippers: Tostito’s Scoops , Fritos Scoops (you need a good sturdy chip for this dip!). Carrots, Celery, and flour tortillas (you can make roll ups) are delicious.
Preheat oven to 350.
On the stovetop, melt cream cheese (stirring constantly so it doesn’t burn). Add ranch dressing and hot sauce, stir until creamy and blended. Add chopped chicken, stir until combined. Stir in shredded cheddar, mix well.
Pour mixture into a baking dish and bake for 20-25 mins until bubbly . Serve warm. You can also put the dip directly into a crock pot , cook on low for 1-2 hours, turn to “warm” for serving.
