One of the easiest appetizers to make that is a huge crowd please is Buffalo Chicken Dip. It’s no surprise that during football season I make this spicy dip often. I’ll be honest, this recipe is all over the Internet and I’m not sure where I first found it. All I know is its super easy, makes a lot, and we love it!
I first published this recipe in 2012 and back then I always used canned chicken. As my tastes have evolved so has this recipe. I now use chopped, cooked chicken breast in this recipe which really elevates it to another level but if you want to use either canned chicken or already cooked rotisserie chicken that is totally fine.
I most recently made this dip when we had friends over right before New Year’s Eve. This is one of those dips that you can make a day or two ahead of time and refrigerate. Before serving you simply need to pop it in the oven and heat it through then serve.
This dip is perfect when served with tortilla chips, celery, carrots, or crackers. It can also be made in individual ramekins so that each person gets their own container of dip. Another great way to serve it is on top of crostini with crumbled blue cheese. It really is versatile and it’s always one of those dips that all of my friends and family flock too.
- 2 chicken breasts, cooked and chopped
- 1 (8 ounce) packages cream cheese
- 1 c. sour cream
- 1 packet Ranch dressing seasoning
- 1 c. Ranch dressing
- 4 garlic cloves, minced
- 3/4 c. Frank's Red Hot
- 1 t. salt
- 1 t. pepper
- 2 c. cheddar cheese, shredded
- Preheat the oven to 375 degrees.
- In a medium bowl mix the cream cheese, sour cream, ranch seasoning, and Ranch dressing. Mix well until combined.
- Add the chicken and mix until well combined.
- Add the garlic, Red Hot, salt, pepper, and half of the cheddar cheese. Mix until just combined.
- Spread the mixture into an 8 x 8 baking dish and top with the remaining cheddar cheese.
- Bake for 15 minutes or until hot and bubbly.
- Serve with crackers, vegetables, or tortilla chips.
Recipe adapted from Frank's Red Hot
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