Easy Buffalo chicken dip is delicious even if you don't normally like buffalo wings! It's a Super Bowl essential! You can make it ahead of time and freeze for up to 3 months.
2cupsshredded cheddaror Colby-Jack, or Monterey Jack cheese
½cupbleu cheesecrumbled
¼cupchopped green onionfor garnish
Instructions
To poach chicken
Add the chicken to a heavy saucepan.
Cover with water or chicken stock. You can also add chunks of celery, onion, carrot, and/or garlic if you wish.
Bring to a boil over medium high heat then turn heat to low, cover the pan, and simmer for 10-15 minutes - or until the chicken registers 165F on an instant read thermometer.
Shred it and set aside. (Save the broth for soups, stews, and to cook vegetables in!)
To make dip
Fry bacon until crisp. Drain off the fat, leaving about a teaspoon or so in the skillet.
Sauté the onion in the same skillet until transparent.
Add the cream cheese, sauce, Ranch, and cheese to the pan.
Heat, stirring constantly, until cheese is melted and ingredients are completely mixed together.
Spoon into serving dish and top with green onion and bleu cheese.
Serve warm with chips, celery, carrot sticks, cauliflower, soft tortillas, toasted baguette slices, or even in sandwiches.
Crockpot
You can also toss everything except the bleu cheese and green onion into a crock pot set on low for a couple of hours. Then add the bleu cheese and green onion before serving.
Notes
Storage:The best way to store the leftovers is in the refrigerator. Let it cool a bit first. Then, spoon the leftover dip into an airtight container or cover with plastic wrap. Consume it within four days for the best flavor!To freeze:Just spoon into a freezer safe container, then let the dip cool for 30 minutes or so uncovered. Once it's cooled you'll cover it and put in the freezer for up to 3 months.Important!Don't keep buffalo chicken dip out for more than an hour or two, unless it's in the crock pot on the warm setting. If you've forgotten it or are unsure - check the temperature with an instant read thermometer to make sure it hasn't crept into to the danger zone ( 40F to 140F). Bacteria grow very quickly at these temperatures.Tips:
If you have time and don't feel like poaching the chicken you can cook it in your slow cooker on low for 8 hours. It will shred like a charm!
You don't need to add much (if any) salt to the cooked chicken, since the cheeses and dressing are already seasoned!
This easy appetizer is a great way to use up leftover rotisserie chicken.
Load up on the dippers! We like tortilla chips, corn chips, sliced bell peppers, celery sticks, carrot sticks, baguette slices, and pita bread!
The great thing about this buffalo dip recipe is that there are many different ways to enjoy the leftovers. Spoon it over some rice or make a buffalo chicken sandwich! Yum.