What an awesome hot party appetizer, especially if you and your friends like the flavor of spicy buffalo chicken wings.
This cheesy buffalo chicken dip recipe is great as a "make ahead" party appetizer and just needs to be heated for half an hour or so before serving.
Grill or bake a couple boneless skinless chicken breasts, cut them into bite-sized chunks and then mix in the Franks Red Hot sauce for the kick.
The picture above shows the buffalo chicken dip just after coming out of the oven.
I served this with larger restaurant style tortilla chips and naan bread which my guests tore into smaller pieces.
Serving this hot dip with a spoon definitely helps your friends get some of the buffalo flavored chicken pieces onto the chips and they won't burn their fingers.
I'd like to thank my good friend Katie for sharing this fantastic recipe with me.Read Reviews/Leave Comments
Serves: 8 - 12
Prep Time: 15 minutes
Cook Time: 40 minutes
Direct Heat: 375F
What you'll need:
Rub a little oil over each breast and sprinkle a little kosher salt over both sides.
Grill (or bake) the breasts at 400F - 425F about 5 minutes on each side or until the internal temperature of the chicken is 165F.
Let the breasts cool and then slice them into bite-sized pieces.
These have to be a size that someone can scoop out of the dip onto a tortilla chip, so not too big and not too small.
In a large saucepan on the stove (or side burner of your grill) warm the Franks Red Hot sauce and add the chicken.
Carefully stir the chicken so it's fully covered in the sauce and let it get heated throughout.
Cut the cream cheese into chunks and add it to the saucepan and gently stir until melted.
Stir in the ranch dressing and let it get heated.
Add 1 1/2 cups of the shredded cheese, reserving 1/2 cup and stir until melted.
Preheat the grill or your oven to 375F.
Pour the buffalo chicken dip recipe into a well greased oven-proof serving dish large enough to hold the entire mixture.
Sprinkle the reserved 1/2 cup of shredded cheddar cheese over the top.
Warm in the oven for 30 - 45 minutes or until the cheese is bubbling in the middle.
The dish and the dip will be very hot so place the dish on an insulated surface.
Serve with tortilla chips or torn pieces of naan bread.
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