Buffalo Chicken Dip
Buffalo chicken dip is creamy, slightly spicy and seriously delicious as an appetizer served with celery, crackers, chips or bread. You can make it as a cold dip or bake it and serve warm!
Yield: 8 -10 servings
Ingredients
- 2 cups cooked, shredded chicken
- 1 (8 oz.) block package of plain cream cheese, softened
- ½ cup hot sauce (such as Franks)
- ½ cup Ranch dressing
- ½ cup blue cheese crumbles
For serving:
- celery sticks, carrots, chips, crackers, bread, etc.
Instructions
- Preheat oven to 350 degrees Fahrenheit if making the baked/hot version (see notes below).
- In a medium bowl, combine the chicken, cream cheese, hot sauce, Ranch and blue cheese crumbles until well combined. If serving this as a cold dip, transfer to your serving bowl and enjoy! (Or chill in the fridge until ready to serve.)
- For the hot version of this dip: Transfer the mixture to a shallow 1-quart baking dish or an 8x8 baking dish. Bake at 350 for 20 minutes.
- Serve with celery sticks, carrots, crackers, chips or bread for dipping and enjoy!
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Notes
Lightened up buffalo chicken dip: Use a ⅓ less fat plain cream cheese, fat free Ranch dressing and/or reduced fat blue cheese crumbles to make a lighter version of this dip.
Leftovers: Leftovers will keep, covered, in the refrigerator for up to 5 days. Serve again as an appetizer or use to make a wrap or or sandwich. Or scoop onto a salad for a protein.
Video
Nutrition
Serving: 1serving | Calories: 133kcal | Carbohydrates: 2g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 218mg | Sugar: 1g
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