This is a dip that I’m sure everyone has had a variation of; it is the ultimate game day snack, party appetizer and/or potluck dish. It covers all of the bases – it has protein, it’s filling and it has lots and lots of cheese! You can even make yourself feel good about eating it by using celery and carrot sticks as your vessels. I actually prefer celery as it gives it that fresh-tasting crunch. YUM! Also, if you are not a spice person – don’t be scared off by the ‘buffalo.’ I am a huge baby when it comes to spicy things and I absolutely love this dish. If you wanted to make it spicier, you could always add more buffalo sauce and/or add some cayenne or red pepper flakes.
BUFFALO CHICKEN DIP
Yields: 2 cups Prep Time: 5 minutes Bake Time: 30 minutes
Serve with celery sticks, carrot sticks and/or tortilla chips, for dipping.
Optional: top with diced scallions and chopped/cooked bacon!
½ cup ranch
½ cup buffalo sauce
1 (8 oz.) block of cream cheese, softened
1 tsp. garlic powder
½ tsp. onion powder
2 (12.5 oz.) cans shredded chicken, drained
1 cup shredded cheddar, plus ½ cup extra to sprinkle on top
Preheat oven to 350°.
In a large bowl, combine ranch, buffalo sauce, cream cheese and garlic & onion powders.
Using a fork, shred up the chicken and incorporate it into in the cream cheese mixture.
Mix in the shredded cheddar cheese.
Transfer the mixture to a lightly-greased, 8x8 clear-baking dish.
Sprinkle the remaining ½ cup of shredded cheddar on top.
Bake for 30 minutes, or until warmed through. Serve immediately.