Buffalo chicken dip….what can I say? I know this recipe has been making the rounds on the internet, and if you’ve tried it you certainly know why. This dip and I became acquainted a few years ago out on my friend’s ranch. Hmmm…..well actually I didn’t get a taste of it that day since the men folk all swarmed it the minute it was placed out, but I did hear of it’s virtues over and over again.
And though I’m not a big “wing” fan myself, I’m always game to try something new…especially something as intriguing as buffalo chicken dip. And it didn’t disappoint! Ladies you will love this, and your men will love you for it! I’m even thinking it should be renamed….seriously, making this dip could mean you get a great big kiss, a yes to something on your wish list or maybe even an engagement ring. You know what they say about the stomach being the way to a man’s heart 😉
It was my friend Tammy again that supplied me with this keeper of a recipe. She brought it out to our friend’s ranch that day. You remember her and her chinese chicken salad, right? For someone who professes that she doesn’t love to cook, I find it funny that she certainly seems to have all the good recipes. Not so sure I believe you, friend! 😉
It’s super easy to make and only needs a few ingredients. Another cool thing is that it’s low carb. I’ve been eating it on celery this week and didn’t even miss the crackers! Who says dieting has to mean deprivation? We’ve even used it as a sandwich spread, and taken it into the Disney theme parks. Talk about a nice change from the regular PB & J. I’ve been wanting to blog about it for a long time, but it’s really hard to snap pictures of since it doesn’t last long around here. In order to finally get pictures, I had to make it while my hubby was at work. Hey….whatever it takes! Don’t worry there was plenty for him when he got home.
The first time I made it I followed the recipe to the letter….a rarity for me. This last time I was out of the blue cheese dressing it requires, and you know I’m not a fan of bottled store-bought dressings anyway (I’d only bought it for this recipe)…..so I figured this was just an opportunity for me to get creative. I also changed up the way I cooked the chicken. The original recipe stated to boil the chicken and then shred. Instead I made it in a skillet with loads of paprika…..one of my new favorite seasonings for chicken. Next time I think I’ll double the amount of cream cheese…… just because who doesn’t love cream cheese?
- 2 chicken breasts, cooked and shredded
- ½ cup mayonaise, full fat (don't skimp and use light)
- ¼ cup sour cream
- ½ cup Frank's hot sauce
- ½ cup mozzarella cheese, shredded
- 8 oz cream cheese softened
- Preheat oven to 350 degrees.
- In a pyrex or ceramic dish (The size I used was around 7 x 10), spread the softened cream cheese along the bottom. Next time I'll use 2 packages just to have it cheesier.
- In a medium mixing bowl, stir together shredded chicken, hot sauce, mayonaise, sour cream and mozzarella cheese.
- Pour chicken mixture on top of cream cheese and bake for 20 minutes or until dip is bubbly.
- Serve with crackers, chips or celery and other veggies. We've also had it on bread as a sandwich spread. Eaten either hot or cold it's delicious!
*Question – do you have any recipes that your man can’t turn down? And for DISNEY fans…..what kinds of unusual snacks or treats have you taken into Disney?
This recipe linked up with Wednesday Window, Works for Me Wednesday, What’s Cooking Wednesday, What’s on Your Plate, What I ate Wednesday, Women Living Well Wednesdays, Let’s Do Brunch, Real Food Wednesday, Pennywise Platter, Delightfully Inspiring Thursday, Full Plate Thursday, It’s a Keeper Thursday, Recipe Swap, Simple Lives Thursday, Fresh Food Friday, Foodie Friday, Fight Back Friday, Finer Things Friday, Friday Favorites, Friday Potluck, Food Trip Friday, Monday Mania, Made by You Monday, Mangia Mondays, Homemaker Monday, Melt in Your Mouth Monday, Hearth and Soul Hop, Tuesdays at the Table, Delectable Tuesday, Totally Tasty Tuesdays, Tasty Tuesdays & Tasty Tuesday.