This buffalo chicken dip is…..ah-mazing, you guys! It’s so easy and quick to take to any get together or party.
i need to give a shout out to the amazing kathryn mooney for this one. she has given me this recipe…probably 4 or 5 separate times!! pat used to live with kathryn’s fiance, morgan. kathryn is a heck of a good cook and can bake ANYTHING. (ice cream cake anyone??) she really inspired me on the hundreds of nights we have hung out together. i would always beg her to make this on weekends…and she always would. then, once i started attempting to cook on my own…this was one of the first things i tried. every time i would go to make it…i would have to text her again and have her give me the recipe…again. literally 4 or 5 times. never wrote it down. i’m the cooking virgin, remember? so kathryn…i’m finally writing it down!!
everyone has probably had this dip. if you haven’t…MAKE IT TONIGHT. oh my goodness it is so good. there are lots of versions floating around the internet…i think this is the easiest and the best. lots have layering…too complicated. lots have other ingredients, like blue cheese or baked chicken…too complicated. this version is sure to taste amazing, make your cooking life super simple, and tempt you to overeat. right up my alley.
so here are the very very complicated instructions:
1. mix all the ingredients together. 2. bake it. 3. eat it.
i wish i hadn’t already eaten all of mine. it only took 3 days. (what wedding diet????)
Ingredients
- 2 pkgs cream cheese or light cream cheese
- 2 large cans cubed chicken
- 1 cup mexican blend cheese
- 1 cup light ranch
- 1 bottle franks red hot buffalo sauce or original
Instructions
- mix all of the ingredients together...mixing thoroughly
- pour mixture into a non-stick or sprayed baking dish
- bake at 350F for 20-30 minutes, depending on thickness of dish.
- enjoy!
Lynn Rine
I make mine in a crockpot…great for taking to a party!
becky
i’ll have to try that. that sounds like it would be super easy and very good. and would stay warm that way for parties!
Theresa Henson
what size bottle of Franks? the stores have 3 sizes……
becky gall hardin
The “regular” size…I’m guessing the medium size at the store. Hope that helps!
jamie
the hot sauce size depends on how spicy you want your dip.
also if you like replace the mexican cheese with velveeta melts perfectly n really good.
Erin
What temp do you bake this at?
becky gall hardin
Wow I’m sorry!! 350F. Thanks for catching that!
Erin
Thanks! I assumed it was probably 350F.
I made it last night for the Superbowl. It was SO good! I’m secretively glad I took it to a party because otherwise I would have eaten half of it myself in one sitting.
Thanks for sharing!
becky gall hardin
so glad you loved it!! thanks again for commenting and for stopping by :) (and for understanding that I forgot to include one of the most important parts of the recipe! ha)
Sarah Henry
Can I cook this in a crockpot?
Becky Hardin
I’ve never cooked it in a crockpot, but I’m sure you could. You would want to have all the ingredients mixed together well and then put in the crockpot on high until its melty, and then on low while you serve it. I would think on high for about an hour but that’s a guess. Hope you love it!