It’s easy enough to make – mix together cream cheese, shredded chicken, sour cream, cheddar cheese and buffalo wing sauce.
For the chicken – I am NOT a fan of canned chicken. I had a bag of frozen chicken breasts that were old. I threw on a pot of water and boiled up the chicken breasts. I had 5-6 breasts and just cooked them all up. Shredded chicken is such a great standby to have in the fridge for so many quick recipes. I might even make some chicken salad! Once you boil the chicken, let it cool and then shred it with a couple of forks.
There is cheese in the dip – but then of course you have to top it with MORE CHEESE! Mmmmmm!
Twenty minutes later – cheesy, creamy, buffalo-y, chicken goodness! I doctored up this recipe to fit the way I like it: extra chicken, not real spicy, extra cheese. Delicious!
And there you have it – the dogs were so jealous! I made this on Christmas Eve and just noshed away. My niece tried some a bit later and came in the living room and just said “OH. MY. GOD.” I think she liked it.
Some recipes also call for ranch or bleu cheese dressing but because those usually have eggs – I subbed sour cream.
You can also enter to win a Tailgate Truck from Frank’s RedHot Wings!
Buffalo Chicken Dip
Ingredients:
3 cups shredded chicken
1 package cream cheese, softened
2+ cups shredded cheddar cheese
1/4 cup Frank’s RedHot Wings Buffalo Sauce (use more if you like it spicy)
1 cup sour cream
Directions:
1. Grease baking dish and preheat oven to 350.
2. Mix together chicken, cream cheese, sour cream, buffalo sauce and 1 cup of cheddar cheese.
3. Spread in baking dish & drizzle top with more buffalo sauce
4. Top with 1 cup shredded cheddar cheese
5. Bake for 20 minutes until cheese is melted
Disclosure: Smiley360 provided me the Frank’s Red Hot for this post but the opinions are all my own.
Joseph Donahue says
Wow, you have such stunning photos! And these stuffed bell pepers – YUM! These have been on my bucket list for so long – thanks for pushing me to finally give it a try.
Holly Hooper says
I’m always looking for lighter chicken recipes. This looks like a good one to try!
Paul Brown says
Here is a variation which keeps the chicken really moist. grill on pan for the time suggested, then move to a roasting pan. pour a little chicken stock over to coat and cover bottom of pan, then bake 8-10 minutes. The chicken will be very moist while still cooking thoroughly.