After much thought about what was going to be my first recipe, I decided why not have it be one of my most requested recipes. It is my buffalo chicken dip!
Although, I have a feeling that I’ve already given it to many of you over the years…
This recipe is a staple in our house throughout the year. It’s a great summer snack and a go-to item for potlucks and football parties. When making it for my family, I tend to make it less spicy as my daughters prefer to not need a big glass of milk with it. But if it’s for an adult get-together, the more heat the better! I always start this recipe as listed. Once it is warmed thru, I’ll slowly add in more hot sauce. Even with the cream cheese and ranch, it gets spicy quickly. This is a great opportunity to do some taste testing.
So here it is, I hope you enjoy it as much as we do. It may seem like a lot of dip, but trust me, it goes fast!
Buffalo Chicken Dip
3 large chicken breasts (cooked and shredded)
1 cup hot sauce (I always use Frank’s)
2 8oz package of light cream cheese
1 16oz btl ranch dressing (fat free or low fat are fine to use)
1 cup shredded mozzarella cheese
2 loaves French bread
extra virgin olive oil
Cook chicken in large skillet with water covering. Simmer for about an hour (or even easier is in the crockpot on low for 8hrs.) Once cooked thoroughly, you should be able to shred with two forks easily. When this is done, add all other ingredients and put in crock pot or casserole dish to warm*. I serve mine with toasted French bread slices**. Is also good with crackers, pita chips or tortilla chips.
* If keeping warm in a crock pot, be sure it set it on the lowest setting as it does burn easily.
** For the bread, slice thinly and drizzle with olive oil. Bake for about 8 minutes at 300 degrees. Just enough to crisp the bread.