Kiki Klout’s Buffalo Chicken Dip

XCOOKING

April 17, 2021
CYBER5

Prep time: 30 minutes

Cook time: 1 hour

Serve it hot or cold.

Serves 10 to 15 people

Ingredients

2 cup cooked chicken shredded or chopped (rotisserie, shredded, or grilled)

I bake my own chicken, which adds an extra cook time of 45 minutes to 1 hour.

1/2 cup buffalo sauce or 1/3 cup hot sauce + 2 tablespoons melted butter

1/4 cup ranch or blue cheese dressing (I use both)

Tortilla chips

Optional Fillings

Tomato

Onion

Red hot sauce

Sour cream

Block of cream cheese (use non-spreadable Philadelphia cream cheese)

Shredded cheddar cheese: I love a white cheddar and American cheddar combination. You can use sharp cheddar, Colby-Jack cheese or a Tex-Mex blend.

Instructions to Make It

Soften cream cheese close to room temperature. Take it out of the refrigerator for a good 20 to 30 minutes before cooking. It will continue to soften once added to the hot skillet.

Use precooked chicken. Shred and pull apart with two forks or cut into cubes.

Grab a cast iron skillet. This recipe prepares and bakes your dip in a cast-iron skillet or oven-proof pan. If you don’t have either of those, prepare all ingredients as per recipe instructions in a regular pan on the stove, then transfer buffalo dip mixture into a 1-quart (1-litre) baking dish and continue from there.

You can adjust the spice level. My Buffalo dip recipe is not too spicy, and kids love it. However, you can halve the hot sauce amount for a milder dip or add more for a hotter dip. You choose!

Enjoy!

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