Buffalo Chicken Dip is a year 'round appetizer. However, I ESPECIALLY like to have it in the cooler, holiday months. It is incredibly easy to whip together, and people LOVE it.
2 rotisserie chickens, white meat only (you can certainly put the dark meat as well, but I like white meat for this particular dish) removed and shredded
2 8 ounce packages of cream cheese, softened
1 cup of Frank's Red Hot (this will make it medium heat, so add in 1/2 cup if you like mild and 1.5 cups if you like it hot!)
1/2 cup of blue cheese or ranch dressing
1 cup of cheddar cheese
Celery and crackers to serve with*
Serving Size- 4-6
- Remove the white meat from the rotisserie chickens. You can certainly use the dark as well (add a little more of each ingredient if you do, as it's more meat), but I prefer just the white meat for this dip. Add the chicken and the cream cheese to a large pan and combine the two together entirely. Do this on low heat, approximately 5 minutes. Then, add in your hot sauce, blue cheese and 3/4 cup of cheddar cheese. Combine.
- Add to a 9X9 greased casserole dish, top with your remaining 1/4 cup of cheddar cheese and bake on 350 covered for about 15 minutes, and then remove the foil and broil until the cheese is melted and delicious! Serve with celery and crackers and watch how quickly this goes.....