This Buffalo Chicken Dip is the perfect game day appetizer that could be baked or thrown in the crockpot. Top it with extra Colby Jack or blue cheese for a decadent combination of flavors. Serve it with celery sticks, tortilla chips or french bread as dippers.
I’m not a huge meat eater, especially if it involves tearing meat off the bone with pieces of gristle all over it. This Buffalo Chicken Dip has the same great flavors that I’m craving without all the mess…no ziggy piggy bib needed. A couple of shredded chicken breasts get added for a heartier appetizer that could even pass as a meal (with the proper cocktail).
If you are looking for a quick and easy dip, you could easily throw everything in a crockpot for a few hours before serving. Just cook the chicken breasts in a bit of broth on high for a few hours, shred them up, mix in all the great cheesy flavors and continue cooking until heated through. This will also ensure the dip stays warm while entertaining. You really can’t go wrong with all the cheesy goodness going on here! I daresay my husband could even make this one.
If you aren’t a fan of blue cheese, feel free to smother on an extra layer of your favorite shredded cheese on top before baking. A garnishment of green onion or chives adds a lovely bit of extra flavor and color…just add it on top after taking it out of the oven. Serve it up right away while it is still hot with all your favorite dippers. Be sure to grab yourself a plate of it before it disappears!
If you love a sweet and tangy sauce, give my Crockpot Hot Wings a try. They are so great for entertaining and a family favorite. Just remember to have plenty of fun cocktail options…Jamaican Rum Punch and Caramel Apple Sangria are always a favorite.
This Buffalo Chicken Dip is the perfect game day appetizer. Top it with extra Colby Jack or blue cheese for a decadent combination of flavors. Serve it with celery sticks, tortilla chips or french bread as dippers.
- 2 8 oz. Cream Cheese; softened
- 1 1/2 C. Buffalo Sauce
- 1/4 C. Ranch Dressing
- 2 C. Colby Jack Cheese
- 2 Chicken Breasts; cooked and shredded
- 1/2 C. Sour Cream
- 2 Tbsp. Chives; chopped
- 1/4 C. Blue Cheese
In a large bowl; combine cream cheese, sour cream, buffalo sauce and ranch dressing. Stir in shredded chicken and Colby Jack cheese. Add mixture to 2 quart baking dish and sprinkle top with blue cheese.
Bake at 350 degrees for 20-25 minutes or until heated through. Sprinkle top with chives and serve immediately.
Crockpot version: Add ingredients to a crockpot and cook on high for 3 hours; stirring periodically. Sprinkle with chives and blue cheese before serving.
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