Nothing sets off a summer cookout spread like the spicy kick of this buffalo chicken dip. Easy to make, it is sure to be a crowdpleaser.
- 1 8oz block of cream cheese, softened
- 2 cups cooked chicken, diced*
- 1/2 cup buffalo sauce (I like to use Frank's Redhot Buffalo Wings Sauce)
- 1/2 cup ranch dressing
- 1/2 cup shredded colby cheese (or crumbled bleu cheese)
2 7" stainless bakers (that way you can do one super spicy and one medium without having to make 2 batches)
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Step 1: Mix
Preheat oven to 350 degrees Fahrenheit. Place all ingredients into a bowl and mix thoroughly. Pour mixture into 7" bakers.
TIP:When you are trying to mix cream cheese into other ingredients, it helps to cut it up into chunks then stir with a fork using small circular motions along the edge of the bowl, making small turns of the bowl. This helps to break up the cream cheese chunks and incorporate it. Once the mixture starts to take on a uniform color, start mixing in larger circles in a bottom to top motion.
Step 2: Top and Bake
I like to garnish the top with a little extra cheese and a drizzle of hot sauce (my favorite is Amberfyre Livingston Parish).
Bake in a 350 degree oven for 20 minutes or until bubbly. Optionally top with green onions or diced celery.