It is currently the most serious time of year in our household. Football playoffs. And our beloved Patriots are still in. So we’re talking wicked serious, if you will. And when you have wicked serious men around there needs to be some wicked serious eats. Thus I present to you, buffalo chicken dip.
Today you are lucky, my friends, for this is a crowd pleaser of the highest caliber. You are doubly lucky because a couple years ago I was able to persuade my aunt to give me her infamous recipe and without it this would be a pretty pointless post… Moving on…
You will need:
- 8x8 glass dish (you could probably use a 9 in. glass pie pan as well)
- 1 package cream cheese
- 1/2 cup crumbled bleu cheese
- 1 boneless chicken breast, parboiled
- 1-1 1/2 cups hot sauce
- bleu cheese dressing**
- 1/2-1 cup cheddar cheese
Spread the cream cheese on the bottom of the dish and sprinkle a 1/4 cup of the crumbled bleu cheese on top of it.
Shred the parboiled chicken breast and layer it on top of the cheese mixture. Then pour the hot sauce over the chicken until it is mostly covered (add more or less depending on how spicy you prefer).
Now pour the bleu cheese dressing over the hot sauce, covering it.** Throw on a bit more of the crumbled bleu cheese and then top with the shredded cheddar cheese.
Bake in the oven at 375° for 20-30 minutes. Let cool. This might be the most important step. Almost every single time I make this I obliterate the roof of my mouth… Be better than me.
After you’ve patiently allowed the dip to cool, serve with Tostitos, preferably the Scoops version.
There you have it! It is so easy and sooo good! It’s also a very convenient meal to assemble ahead of time and then bring to a party. Once you get there all you have to do is bake it!
**Last weekend my mother didn’t have any bleu cheese dressing, so she substituted ranch dressing for it. She said it worked perfectly! Either works because it offsets the spiciness of the hot sauce. So that’s an option if you don’t have/like bleu cheese dressing.