NOM nom Nom.. I love anything buffalo flavored. I also love cheese. And my crockpot. So when I have an excuse to make a party dish like this, I pretty much eat the entire thing…which is not good, because *warning* this is not a healthy recipe.
There are two easy ways to make buffalo chicken dip: crock pot or oven.
-3 chicken breasts
-1 package (8oz) cream cheese
-1/2 cup Franks Red Hot Sauce
-1/3 cup blue cheese or Ranch dressing(Wishbone and Kens are definitely gluten free)
-1/2 bag of cheddar cheese
-3 tbs butter (optional)
(Corn chips or celery for dipping)
Directions for crock pot:
-Place chicken breasts, butter and hot sauce into the crock pot. Set on High.
-Once the chicken starts to soften, pull it apart with two forks, creating pulled chicken.
-Let chicken continue to soften, and once it begins to look stringy and pulled, add in cream cheese, cheddar cheese and dressing.
-Mix together until totally blended. You should see the chicken start to really break apart
– Once it starts to bubble around the edges it is ready to serve
Directions for stove: (I don’t use butter in this version)
-Boil chicken breasts in water on the stove.
-Once chicken is cooked (10- 15 minutes depending on thickness), remove from water and set aside to cool.
-Preheat oven to 375.
-Once cool, pull it apart with two forks, creating pulled stringy chicken.
-In a large mixing bowl add cream cheese, cheddar cheese and dressing.
-Mix together until totally blended, then pour into glass/ceramic dish.
-Bake dish on 375 for about 15 minutes until dip is heated through
-Switch to broil for 1 -2 minutes to make the top crispy. Watch it while the broiler is on! It can burn quickly.
Serve it straight from your crock pot/baked dish with corn chips ….or celery if you’re being “healthy”.