Crock-Pot Buffalo Chicken Dip

Basil Belle

“IT’S FOOTBALL SEASON!” says my husband. It’s “BUFFALO CHICKEN DIP SEASON” says my subconscious. This dish will not disappoint. My cousin calls me every year for this recipe and I share it happily although he should know it by now or at least save it in his phone. I digress…

There are two ways you can make this:  crock-pot (THE BEST!) or baked (still delicious). The difference is cook-time and “shelf-life.”  Unless I’m going to an actual tailgate where I don’t want to lug around a heavy dish, I always use my Programmable Crock-Pot gifted to us by one of my besties, Christina. Thanks Christina! You can also use a pyrex pan or a handy throw-awayable aluminum pan if you’re on the go.

Ingredients:
1 packages cream cheese, softened
1/2 cup Frank’s Red Hot sauce
2 cups shredded chicken*, cooked.
1/2 cup Ranch dressing
1/2 cup shredded cheddar or mexican cheese

*Tip:  You can use 2 large cans of chicken breast, drained. I do this a lot so there’s barely any cleanup. Ooo definitely look into using crock-pot liners, too. They are a dream.

Roll up your sleeves:
Crock-pot version:

1. You ready for this? Combine all ingredients in a crock-pot on low and let cook for 1.5 hours, stirring occasionally. That’s it!

Baked version:

1. Preheat oven to 350 degrees and spray a 9×13 pyrex dish with cooking oil.
2. Combine all ingredients in large bowl and pour into a pyrex dish.
3. Bake for 20 minutes and then enjoy!

Oh and serve with chips. This should serve 4-5 people. You can also easily double the recipe for a big party!