Buffalo Chicken Dip is spicy, cheesy and a little crunchy, just like Buffalo wings.
It’s finally football season, and oh am I excited! My family and I are huge fans of college football, and when the game is on, we pretty much stay glued to the TV, which can be kind of awkward when it comes to fixing dinner. So I like to serve hearty appetizers for dinner, and for game day, I made this awesome Buffalo chicken dip.
A few weeks ago, I shared a recipe for Crock-Pot Buffalo Chicken, and it you can take the leftover chicken to use for this dip. So, if you can make that first, the Buffalo dip comes together in no time at all.
If you’re making this on the spur of the moment, you can grab some rotisserie chicken, canned chicken or any type of leftover chicken to get started. But, I have to recommend making the Crock-Pot version first, because it’s so easy and gets the Buffalo flavor going.
Since I knew we would be watching the game on Saturday, I made Crock-Pot Buffalo chicken sliders for Friday’s dinner. I’m not always the best at meal planning, but this is one time where it really pays off — go me! I just had to say that.
This is about four cups of shredded chicken. Since it was already seasoned, I didn’t add anything else, but you can add salt and pepper if you want.
Then, I added the Buffalo Sauce, cream cheese, ranch and shredded cheese, and popped the casserole dish into the oven.
I let it bake until the cheese was starting to get nice and bubbly, which was about 20 minutes or so. The game just started, and I was running back and forth at this point!
Then, for some added crispy crunchiness, I covered the top with panko breadcrumbs, a little extra cheese and dotted the top with a little bit of butter. When the breadcrumbs are nice and toasty, it’s time to dig in!
How to Make Buffalo Chicken Dip
Buffalo Chicken Dip
- 4 cups cooked chicken shredded or cubed
- 1 cup Buffalo sauce
- 1/4 cup ranch dressing
- 8 oz cream cheese
- 2 cups shredded mozzarella cheese
- 1 cup panko bread crumbs
- Shred the chicken and arrange in a casserole dish.
- Add the Buffalo sauce and cream cheese, and mix well.
- Cover with cheddar and mozzarella cheese and bake at 350 degrees until bubbly.
- Remove from oven, and add 1 cup panko breadcrumbs, a few extra pieces of shredded cheese and dot with 1 tablespoon of butter.
- return to oven, and heat until breadcrumbs are brown and toasted.
It’s definitely spicy, so you may want to top this off with a gob of cool ranch dressing!
We ate this amazing Buffalo chicken dip along with some of Hubby’s famous cheesy garlic bread, chips, mini toasted bread rounds, carrots and celery, and this was more than enough for dinner. And it was so tasty that it almost made up for ASU’s disappointing loss. Sigh.
Oh well, there’s always next week! Thanks so much for visiting!
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