Buffalo Chicken Dip

Happy Tuesday everyone! I hope you all had a lovely weekend full of food, friends, family, and football! I love the Super Bowl for many reasons, and even though I don’t particularly like either of the teams that were in it (Carolina Panthers fan here), it was still an awesome evening.

This year, some of my friends were throwing a Super Bowl party in the penthouse of one of Birmingham’s historic skyscrapers, City Federal Building. photo 2 (3)The penthouse is an unfinished, two-story loft with a rooftop patio where you can look out across all of Birmingham. It was breathtaking. photo (1)The party hosts hung a huge projection screen from the ceiling and there were a ton of people and a ton of food. It was definitely the coolest Super Bowl party I’ve ever been to. photo 4 (1)

But more about the food! A good, hot, cheesy dip is my weakness and there is never a shortage of those for the biggest game of the season. Some of the foods on our spread this year included spinach artichoke dip, Rotel dip, walking tacos, guacamole, pigs in a blanket, wings, pizza, and more. And the food table kept growing throughout the night as more and more people showed up.

I contributed to the spread with my Buffalo Chicken Dip. Everyone always gives me rave reviews on this dip, and it’s the perfect appetizer for a Super Bowl party or any tailgating event (and it’s so easy). It tastes like wings but without the sticky fingers! I make mine in a 13×9 dish to feed a larger crowd, but these quantities can easily be halved.

Buffalo Chicken Dip

2 (8 ounce) packages cream cheese, softened
2 (10 ounce) cans chunk white chicken, drained
1 cup buffalo sauce (I prefer Moore’s)
1 cup ranch or blue cheese salad dressing
3 cups shredded Colby Jack cheese
Crackers and/or celery sticks for serving

1. Preheat the oven to 350. Spread cream cheese in the bottom of a 13×9 baking dish.

2. In a large bowl, stir together chicken, buffalo sauce, and salad dressing until well combined. Spread chicken mixture over cream cheese in baking dish.

3. Sprinkle with Colby Jack cheese and bake for 30 minutes or until cheese is melted and mixture is heated through.

Change it up:

  • Feel free to use shredded cooked chicken or Rotisserie chicken instead of canned.
  • Stir some crumbled blue cheese into the chicken mixture (if using ranch dressing) or sprinkle some on top.
  • Make it hotter! The wing sauce I use is pretty mild, but if you have a higher spice tolerance, try a spicier wing sauce or add a few dashes of hot sauce.

Enjoy!

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