Spicy, gooey, cheesy, yummy. There is nothing like a good hot dip and a big bowl of chips. I made these lighter by using the light cream cheese! LOL, ok so this is not a recipe you make on January 2nd, when you are wanting to eat lean mean and clean. This a football party, comfort food loving snack. Just go for a run before and you won’t feel so bad!
Buffalo Chicken Dip
Author: Julie Boyle
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 4 Boneless Chicken Breasts, cut into bite size pieces
- 10 Oz. Frank's Red Hot Sauce
- 1 Cup Blue Cheese Dressing
- ½ stick unsalted butter
- ½ cup brown sugar (more if you don't like it spicy)
- Salt to taste
- 1 Cup Shredded Cheddar Cheese
- 1 Cup Light Cream Cheese
Instructions
- Preheat oven to 375
- Spray an 8X8 or similar size baking dish.
- Spread the cream cheese on the bottom of the baking dish.
- In a sauce pan, add the Frank's Red hot sauce, the butter and the brown sugar. Season to taste with salt.
- Place the chicken in the hot sauce mix and simmer for 10 minutes or so, until the chicken is cooked through.
- Put the chicken mixture in the baking dish on top of the cream cheese. I use a slotted spoon to do this so that I don't get too much of the hot sauce. You want about an inch of hot sauce.
- Add the blue cheese dressing on top and spread around.
- Add the Cheddar cheese to the top and cover with foil. (Can be made ahead 2 days to this point. If making ahead, bring to room temperature before baking).
- Bake for about 20 minutes with the foil on and remove the foil for the last 10 or 15 minutes, until the dip is bubbly and the top is all melted and starting to color. I like to serve with Scoops chips