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Football Food- Buffalo Chicken Dip

This installment in our Football Food series is brought to you by OFD regular commenter Irishane. While this is technically a chicken recipe I am certain that you could substitute left over Turkey. I might try that myself.

On to the recipe.


3 chicken breasts, boneless & skinless, cooked and shredded (can also use food processor)

1/2 cup Frank's red hot sauce

16 ounces cream cheese, cold and cubed

1 cup ranch dressing (consider lite ranch)

1 1/2 cups cheddar cheese, shredded (can also try ½ cup of Cheddar and ½ cup blue cheese crumbles and add some Chipotle Powder for some extra kick)

Directions after the jump.

1- Heat chicken and hot sauce in skillet over medium heat until heated through.

2- Stir in cream cheese and ranch dressing.

3- Cook, stirring until well blended and warm.

4- Mix in half of the shredded cheese.

5- Pour into a crockpot (optional - tastes delicious right off the stove as well)

6- Top with remaining cheese.

7- cover and cook on low until hot and bubbly.

This dip is typically consumed on tortilla chips.