If you’re anything like me, you really only care about the snacks—and the drinks—that will be served at any sporting event; and in our abode, Buffalo Chicken Dip is always the star of the show come football season. It’s quick, easy, and with just a handful of ingredients, you’ll have a creamy, tangy, slightly spicy dip that’s guaranteed to disappear fast. Serve with celery sticks, carrots, and corn chips for the ultimate game day spread.
· 3 Boneless, Skinless Chicken Breasts, boiled and shredded
· 8 oz. block Cream Cheese, softened
· ½ cup Mayo
· ½ cup Buttermilk
· 4 tsp. Ranch Seasoning
· ¾ cup Hot Sauce (I use Frank’s RedHot Sauce)
· 8 oz. block Sharp Cheddar, shredded
· Green Onions, for garnish (optional)
1. Preheat your oven to 375ºF.
2. In a large mixing bowl, stir together the softened cream cheese, mayo, buttermilk, ranch seasoning, and buffalo sauce. It’s okay if the cream cheese isn’t fully smooth, it will melt perfectly while baking.
3. Fold in the shredded chicken and about ¾ of the shredded cheese, mixing until everything is evenly combined.
4. Transfer the mixture to a medium-sized baking dish, spreading it out evenly. Sprinkle the remaining shredded cheese over the top.
5. Bake for 35–40 minutes, then broil for 3–5 minutes until the top is bubbly and golden.
6. Remove from the oven and let it cool slightly before garnishing with chopped green onions, if desired.
7. Serve warm with celery sticks, carrots, and Fritos Scoops. Enjoy!
