The busiest time of year is upon us...if it's the hustle & bustle of the holidays or the fourth quarter, it's here! I love buffalo chicken and a good dip is the perfect recipe to have on hand to bring as an app to that holiday party, potluck, or just cause you didn't take anything out for dinner. Trust me, this recipe will come in handy...and I even dropped in a bonus 2 ingredient NO BAKE buff chick dip recipe at the end, cause your oven may need a break!
Baked Buffalo Chicken Dip
yields 4 cups
oven: 375 degrees
bake time: 20-25 minutes until sides bubble and top is brown
what you need
a block of cream cheese-soften to room temp
1/2 cup of hot sauce-more or less depending on how spicy you like it!
canned chicken breast-drained
1/2 cup of light ranch dressing-more or less to taste; could also use bleu cheese!
optional
shredded cheese to mix in or put on top (I do this for my dad's!-see the cheese I used for his below!)
serve with
mutilgrain tortilla chips
crackers
celery & carrots
toasted English muffins
pitas
Mix all of the indrigents into a mixing bowl-I prefer to put the cream cheese in first and mix it a little on it's own to make it smoother. After everything is combined, transfer to your baking dish...I use two ramekins to make individual portions cause my dad likes his with cheese (& I don't eat cheese!) Pop in the oven and once it's bubbling, it's warm and ready to eat!
No Bake Buffalo Chicken Dip
what you need
light sour cream
dry buffalo chicken dip mix-pictured above
optional
canned chicken breast-drained
hot sauce
serve with
celery & carrots
tortilla chips
Mix the light sour cream and dry mix in a serving bowl and serve immediately! Seriously...couldn't get easier than this!
What's your quick and easy go to recipe this time of year? Leave me some links in the comments,
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