One of my favorite parts of fall is football season. Not because of my allegiance to my college alma mater but rather thanks to the many good eats during the big game tailgate parties. Friends around here take tailgating seriously, with dedicated RVs decked out in their school colors and faithful pre-game festivities centered around … food.

Who can say no to that?

This dip is a conglomeration of two of my favorite pre-game appetizers: tortilla cream cheese chip dip and Buffalo wings. Pretty much the best of both worlds, wouldn’t you say?

Buffalo Chicken Dip
By Heidi
Makes 3 cups

Ingredients:

1 (8-ounce) package cream cheese, at room temperature
1 cup sour cream
1 cup Blue Cheese, crumbled (plus additional for garnish)
½ cup carrot, diced
½ cup celery, diced
2 tablespoons butter, divided
¼ cup Frank’s® hot sauce
8 ounces cooked chicken, diced
tortilla chips for dipping

Directions:

In a medium bowl, combine cream cheese and sour cream and beat well with a fork until smooth in consistency. Add Blue Cheese crumbles, carrot and celery and combine.

In a medium saucepan, melt butter over medium heat. Add Frank’s hot sauce, mix well and cook for 1 minute. Remove from heat and add chicken, tossing well to coat. Let chicken mixture cool and then add to cream cheese mixture, mixing lightly. Serve with additional Blue Cheese crumbles and tortilla chips for dipping.

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6 thoughts on “Buffalo Chicken Dip

  1. Heather Stephenson said:

    So I do my own version of this I use
    1 pk of cream cheese
    2 cups of shredded cheddar cheese
    2 cups of shredded pepper jack cheese
    3 cans of chunk chicken
    1 bottle of Franks buffalo wing sauce
    chop up all together and melt and perfection!

    • Heather Stephenson said:

      the chunk chicken is the kind that is already cooked in a can

  2. Carmen said:

    Sounds unusual but yummy. My hubby does not like blue cheese so maybe I will try feta.

  3. Annette said:

    I have made this buffalo dip many many times for rave reviews….I don’t like blue cheese dressing so I had the choice of ranch dressing, which I use…Here is my recipe that you might like to try:

    2 boneless chicken breasts (1#)
    6 TBSP Franks hot sauce
    1-8oz cream cheese
    1/2 cup blue cheese or ranch dressing
    1/2 cup shredded cheddar cheese

    Place breasts in pot and cover with water; bring to boil; reduce heat to medium, cover and cook 6-7 minutes. Cool and shred; place chicken and hot sauce in skillet. Heat them, then add cream cheese and dressing and heat till melted. Place in small crockpot or fondue pot top with cheddar cheese and serve with tortilla chips or crackers…..enjoy!!!

  4. marian simmons said:

    great recipies

  5. Bev said:

    I’m going to make this and as chunks of carrot are not my fav i’m going to substitute water chestnuts instead. May try adding a diced avocado as well. Sounds yummy

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