When my husband gets to pick where we eat out, I can guarantee you 9 times out of 10 he will choose Buffalo Wild Wings. Is it the wings, beer or the wall to wall TVs for viewing every sport imaginable? I’m pretty sure it’s the wings, because when I make this dip, he’s a pretty happy camper. Well, that and I make sure there’s beer in the fridge to enjoy with the dip.
This dip can be made on the stove, if you plan to eat it right away, or can be completely assembled in a mixing bowl and added to a crockpot to heat up and then keep warm. The crockpot method works well for parties or pot-lucks.
Are pot-lucks a midwest thing? It seems as though, we are always organizing one at work. Mostly due to our love of food and the beauty of grazing; basically snacking all day long.
To start out, mix the chicken, hot sauce and ranch to combine. Then add in softened cream cheese and allow to melt until it is easily stirred into the hot sauce and ranch. Finally add grated cheese, I always have marble jack on hand, but you can certainly use cheddar as well.
That’s all there is to it. From here you can either devour the dip or add it to a crockpot to keep warm.
I like to serve the dip with your regular buffalo wing sides; carrots and celery. Crackers and cubed bread also make good dippers.
So the next time you’re craving buffalo wings, consider whipping up this dip. It’s sure to be a crowd pleaser!
Buffalo Chicken Dip
Equipment
- Crockpot or Skillet
Ingredients
- 2 10 oz cans Chunk Chicken or Chopped Rotisserie Chicken
- 2 8 oz pkg Cream Cheese Softened
- 1 cup Ranch Dressing
- 3/4 cup Frank's Red Hot Pepper Sauce
- 1 & 1/2 cup Shredded Marble Jack Cheese or Cheddar Cheese
Instructions
- Combine chicken, hot sauce and ranch dressing in skillet over medium heat
- Stir in softened cream cheese until well combined
- Add 3/4 cup of cheese and stir to melt
- Transfer to serving dish or crockpot (on low heat or keep warm setting) and top with remaining cheese
