Recipes

Buffalo Chicken Dip

Sarah Kickler Kelber - The Baltimore Sun|

Buffalo Chicken Dip
4 (3 ratings)
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Can't make it to the tailgate this year? Bring the party home with this simple-to-make, delicious dip.This recipe is by Sarah Kickler Kelber and was originally published in The Baltimore Sun.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
12
Buffalo Chicken Dip
Total time: 45 minutes
Ingredients
  • 2 and 1/2 cups cooked chicken (or two 10-ounce cans chunk chicken, drained)
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup ranch dressing
  • 3/4 cup hot pepper sauce (such as frank's red hot)
  • 1 and 1/2 cups shredded cheddar cheese
  • 1 bunch celery, cleaned and cut into 4-inch pieces
  • crackers or chips
Directions
  1. Step 1: In a skillet over medium heat, heat 2 and 1/2 cups cooked chicken and 3/4 cup hot sauce until heated through.
  2. Step 2: Stir in 2 (8-ounce) packages cream cheese and 1 cup ranch dressing. Cook, stirring until well blended and warm.
  3. Step 3: Mix in half of the shredded cheddar cheese (3/4 cup) and transfer the mixture to a slow cooker. Sprinkle the remaining 3/4 cup of cheddar cheese over the top, cover, and cook on low setting until hot and bubbly. (Alternatively, transfer to a casserole dish, sprinkle remaining cheese on top and heat in a 350 F oven until hot and bubbly.)
  4. Step 4: Serve with celery sticks and crackers or chips.
 
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