Think sports night with your most fun friends, and a platter full of hot wings. This recipe embodies all of the above, but in the form of a delicious dip. It’s become a Taylor party favorite! You can serve it with celery, crackers, or my favorite, Fritos Scoops.
Buffalo Chicken Dip Recipe
- 1 cup cooked and shredded chicken breast
- 2 (8 oz) packages of cream cheese, softened
- 1 cup ranch dressing
- 3/4 cup Frank’s Red Hot Sauce
- 2 cups of shredded mild cheddar cheese
- For Dipping: Celery, Chips, Crackers
Slow Cooker Method: Mix all of your ingredients together (except 1/2 cup shredded cheddar) in a large bowl. Pour into your slow cooker and turn on the low setting. Sprinkle remaining cheddar on top. Cover and let cook until hot and bubbly (1-2 hours). Once it’s hot, you can lower the setting to “warm,” and it will keep for hours. It will last through the whole championship! (Unless it gets eaten first.)
Oven Method: Preheat oven to 400 degrees. Mix all ingredients together (except 1/2 cup shredded cheddar). Pour into an 8×8 baking dish. Sprinkle remaining cheddar on top. Bake for 10-15 minutes or until hot and bubbly. Serve warm.
