I’m on this big buffalo chicken kick lately. I’m not big on chicken wings (too much work for very little meat), but love the flavors and the spicy bite. This is easier and so good!
I've also made several batches of this at once in the past, for those busy months when you need to take a dish to pass to a lot of different places. Just make it ahead and throw the extra pans into the freezer until you need them. A special thanks to my sister-in-law, Leigh, for this recipe!
(If you do like chicken wings, check out my nephew’s chicken wings recipe.)
Hot Buffalo Chicken Dip
Yield 9 x 13 baking dish
Serve with crackers, pita chips, nacho chips, celery sticks, or on its own. It's that yummy!
**PARTY TIP*** Take it in a small crock pot so it stays warm. 🙂
Ingredients
- 2 large chicken breasts, cooked and shredded (If you don't have a local source, get safe, pastured chicken online here.)
- 3/4 cup celery, chopped
- 1/2 onion, chopped
- 3 Tablespoons pastured butter or ghee
- 16 ounces cream cheese, softened
- 1 cup ranch dressing (Try my homemade ranch dressing – it's easy!)
- 1/2 cup – 1.5 cup of your favorite hot sauce , taste-test before adding all of it to make sure it's not too spicy for you. Some use Franks, but I love a Sriracha sauce I found that has a pretty good ingredient label.
- 1 cup cheddar cheese, shredded
- optional: bacon chopped into small pieces!
Instructions
Sauté onion and celery in butter ‘til they’re a little softer but still crunchy. Mix cream cheese, ranch dressing, and hot sauce together until creamy -- I use a hand-held blender. Then stir everything together, pour into a 9×13 glass baking dish and top with cheese. Bake until hot.
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Carissa says
I love this recipe. I have made it several times in the last 6 months or so and it is an absolute favorite of ours!
Gregg says
You should know that Hallee was very excited to see this recipe.
God Bless,
Gregg
KitchenKop says
Hi Gregg!
I just took this to another Christmas party again today & it was the first thing gone. 🙂
Kel
dani says
This looks absolutely amazing, and I was just thinking the other day that I should look up a recipe for this! Thanks for sharing at the perfect time!
Sourdough crackers are my secret ingredient for appetizers: I can make up one big batch of dough, divide it, and make one portion with shredded cheddar, another with sundried tomatoes and basil, another with rosemary, etc. Then I just serve with a variety of cheeses on a cutting board with a knife, and little finger-food plates nearby. Between that and the cheap-o relish tray–I only do carrots, celery sticks, broccoli, cauliflower and my one splurge of some decent olives–that’s usually plenty to entertain. I make a yogurt- or kefir-based ranch-style dip (will have to try yours with the LF mayo soon!), and get rave reviews; Pampered Chef also has some great dip recipes that can be “healthified” by using real-food ingredients instead of the processed stuff.
BTW, Wardeh over at GNOWFGLINS had a post awhile back about the most amazing chips she’d ever had–something about making some crepes and then frying them in a little healthy fat? Similar to regular tortilla chips, but with crepes as the starter… I haven’t tried them yet personally, but they sound de-lish!