For quite some time now, I’ve been thinking about buffalo chicken dip. I see it all over Pinterest, and I’ve always been intrigued. I am completely addicted to hot foods, so a buffalo chicken dip is right up my alley.
The problem with all of the pins and recipes I’ve seen though is that they use canned chicken and ranch dressing mix. I’m not a fan of ranch anything, really, and I suppose you can use canned chicken, but wouldn’t it be tastier with real chicken? I also like my buffalo with blue. It’s for all of those reasons that I knew I had to come up with my own recipe.
This is my buffalo chicken dip recipe – a creamy, cheesy base, with all of the stuff I think of when I think of buffalo chicken – chicken, a bit of a buffalo kick, and the tang of blue cheese.
Go ahead and add more buffalo sauce if you’d like a bit more of a kick. Just give it a taste before you bake it to make sure it’s enough heat for you.
[Recipe] Buffalo Chicken Dip
2 large chicken breasts (8 oz cooked)
1 250g block cream cheese, softened
1 cup sour cream
1/3 cup Frank’s Buffalo Wing Sauce
2 oz crumbled blue cheese
1 cup shredded cheddar cheese, divided
3 green onions, chopped
1/4 tsp black pepper
1/4 tsp salt
Preheat oven to 400F.
Chop chicken into small pieces. Set aside.
In a large bowl, combine the cream cheese and sour cream.
Mix the buffalo sauce, diced chicken, salt and pepper into the cream cheese mixture.
Add blue cheese, 1/2 cup of the cheddar cheese, and the green onions to the cream cheese mixture.
I took a picture of the cheese because, well, cheese.
Spread the mixture into a large baking dish. Sprinkle the remaining cheddar cheese over the mixture.
Bake for 20 minutes, or until hot and bubbly.
Serve with veggies and/or your favourite chips.