And you want to avoid regret, regret, regret after you over-indulge in too many fats and calories. So you want all that delicious, classic Buffalo Chicken Dip flavor.īut … you also want it to be quick and simple to make (hello, last-minute party invites!). Why You’ll Love This Easy, HEALTHY Buffalo Chicken Dip! Psssst … Want to Make a Slow Cooker Version of This Dip? Check out our Crockpot Buffalo Chicken Dip recipe, which you can make in an appetizer-sized slow cooker to keep warm at parties. Although, don’t quote me on that.)īut what if that “must-invite” party animal was actually super-easy to hang out with, and didn’t make you feel huge amounts of regret later? I mean, it’s practically against the rules to watch football without Buffalo Chicken Dip! (No really … it might actually be buried somewhere in the rulebook, like maybe Official Football Rule #359f. It’s a great use of any leftover chicken you have, and you can also use turkey if you have some leftover.You know how some people are – guaranteed – the life of every party? Those party animals that make any gathering instantly better?Ī guaranteed hit that no party is quite complete without.Įspecially tailgates and sports parties. What’s the best chicken to use?įor ease, I like to use rotisserie chicken in this recipe for buffalo dip, but you can also bake some chicken breasts or make Instant Pot Chicken Breasts, and either shred them or cut them into chunks. You can reheat it in the oven, covered with foil at 350 F until warmed through, or heat it in the microwave to serve. The baked buffalo chicken dip will keep well in the fridge for 3 to 4 days. To keep it low carb, opt for vegetable sticks like carrot and celery. This easy buffalo dip is great to serve with an assortment of crackers, breadsticks, and crusty bread. Let it come up to room temperature before baking in the oven. This chicken buffalo dip recipe is best served warm out of the oven, but you can make it up ahead of time and keep it covered in the fridge for a day. Pour the cream cheese/ranch mixture over the chicken and toss to coat. Sprinkle 1 cup of the shredded Mozzarella and Cheddar cheese over the buffalo chicken. In a medium saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth.Add the chicken and buffalo hot sauce to the baking dish and toss to coat.Spray a 9×9 inch baking dish with cooking spray. Scallions: For flavor and a burst of color.Cheese: I used shredded mozzarella & mild cheddar cheese.Ranch dressing: Ranch dressing helps to balance out the flavor of the buffalo sauce. ![]()
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