Description
Bubbly, cheesy, spicy, and full of chicken, Hot Buffalo Chicken Dip is a snacker’s dream. Welcome at parties, on game day, or just for a fun hot snack, this dip is everything you love about Buffalo wings minus the bone.
Instructions for preparing this with a slow-cooker are also included.
Ingredients
- 8 ounces, weight Cream Cheese, Softened To Room Temperature
- ¼ cups Milk
- ¼ cups Mayonnaise
- 1-½ teaspoon Dry Ranch Dressing Mix
- ½ cups Vinegar-based Hot Sauce (Preferably Frank’s Red Hot Or Sriracha)
- ½ cups Crumbled Blue Cheese (or Grated Mozzarella Or Monterey Jack, If You Dislike Blue Cheese)
- 1 clove Garlic, Peeled And Minced Or Pressed
- 2 cups Finely Chopped Or Shredded Cooked Chicken
Preparation
Preheat oven to 350ºF.
Add the softened cream cheese to mixing bowl. Use a fork to break up the cream cheese and smoosh in the milk, mayonnaise and ranch dressing. Switch to a sturdy spoon to continue smashing it and mixing it until smooth. Mix in the hot sauce next, whisking to combine until smooth. Stir in the remaining ingredients until evenly combined.
Scrape the mixture into a casserole dish or oven safe bowl and bake for 20-30 minutes, or until hot and bubbly. (Note: This mixture can also be prepared in a slow-cooker on low for 2-3 hours and kept warm for a couple hours afterward.)
Serve hot with crackers, corn or tortilla chips, celery sticks, or bread sticks.
