Let me start off by saying I am in no way a food blogger. Coming up with our weekly meal plan is hard enough- coming up with new recipes every week sounds treacherous. BUT this buffalo chicken dip has been a go-to of mine for years and is always a crowd pleaser. With the big game coming up, now seemed like the perfect time to share, in case you’ll be cheering on your favorite team with friends or just hanging at home craving some snacks.
What You Need:
- 1 1/2 lbs boneless chicken breast
- 8 oz cream cheese (room temp)
- 1 cup ranch
- 1 1/2 cups cheddar cheese
- 1 1/2 cups buffalo wing sauce
How To Make The Dip:
Preheat oven to 400º if you will be cooking the chicken breast in the oven.
Next, cook the chicken breast. There are a few ways you can go about making the chicken. You can put the chicken in the oven at 400º for ~15 – 17 mins. (Oven times may vary due to thickness of the chicken breast) *OR* A new (to me) way to make chicken is to put it in the crockpot with 1 cup of chicken broth on high for 3-4 hours (This way does take longer, but could be good if you need to use the shredded chicken for multiple recipes.)
After the chicken has cooked, let it cool and then shred it up.
While the chicken is cooking, let the cream cheese sit at room temp. (If it is too cold you’ll end up with clumps of cream cheese in your dip. You’ll want the cream cheese as close to room temp as possible to make it easier to mix.)
With the cream cheese at room temp and the chicken shredded, mix your chicken, cream cheese, cheddar cheese, ranch and buffalo sauce all together in a bowl.
Once mixed, transfer into a 9 x 13″ baking dish and cook uncovered on 350º for 30 mins or until bubbling
Let cool and then serve with pita chips, carrots, or celery sticks and enjoy!
What are some of your go-to recipes or favorite items to make/ bring to your big game party? Let me know!