I will forever be indebted to my beautiful girlfriend Lindsay for introducing me to “Buffalo Chicken Dip” at her BBQ this summer!
I was already OBSESSED with boneless buffalo wings before this magical summer day but after that I had a new way and another reason to eat one of my favorites!!
As I planned my “Gameday Grub” menu I knew I had to include this dip because what goes better with football than wings? Ok, maybe beer, but we’re talking food here, so I’m sticking with wings!
This recipe is a great way to get the yummy wing-ness without all the mess!
Ingredients (serves 6)
- 3 cups cooked and shredded chicken breasts
- 1 cup buffalo sauce
- 16 oz cream cheese
- 1/4 cup bleu cheese dressing
- 2 cups cheddar cheese (grated)
- 1/4 cup bleu cheese (crumbled)
Begin preparing the dip by combining the shredded chicken and buffalo sauce in a medium bowl.
Next, pre-heat the oven to 350°.
In a small-to-medium size casserole dish combine and spread the cream cheese and bleu cheese dressing in the bottom.
Next, place the buffalo chicken on top.
Finally top with the cheddar cheese and bleu cheese crumbles.
Now it’s time to get it in the oven and start melting that delicious, buffalo cheesy dip together!
Bake for 20-25 minutes.
Now you have a couple of options on how to serve this scrumptious little dip.
I served mine with a sliced baguette, as well as veggies for a healthier option.
There were also chips and slider buns hanging around that people could use to make this into a true chip-and-dip situation or little buffalo chicken sliders.
♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.
♦ Gluten Free Option: Serve with vegetables or corn tortilla chips to make this recipe gluten free.