Elina’s Buffalo Chicken Dip

Buffalo Chicken Dip-9Do you know who makes the best snacks? Youth group leaders’ wives, that’s who! I mean, come on, when you’re constantly around young people who are always hungry, you learn a thing or two about keeping them happy by feeding them. Plus, you make your husband look good because everyone wants to hang out at your place. If you feed them, they will come.

My sister, Elina, is an expert in this department. She’s had many years of practice as a youth group leader’s wife. Not only does she make the best desserts, I’m talking about cupcakes, cookies, cakes rolls, etc., but one of her specialties is this Buffalo Chicken Dip. It’s creamy, cheesy and tastes like a buffalo chicken wing. What’s not to like? Plus, you don’t have to deal with the bones. The dip also has Ranch dressing and blue cheese in it, so it’s all the best features of chicken wings mixed into one awesome, hot dip. Serve it with celery and it’s the whole package. We also like it with chips, carrot sticks, cauliflower and cherry tomatoes.

If you make this for teenagers, you won’t have any leftovers, but if you make it for a small family, you can spread the dip in between some tortillas and cook it in a skillet to make some really awesome Buffalo Chicken Quesadillas. You know what else is great? This appetizer takes about 10 minutes to make, and that’s really important if you have 3 little children like Elina does. She is a superwoman, of course. <a

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Ingredients:

1 (8 oz.) package of cream cheese, softened

16 oz. sour cream (2 cups)

1 cup creamy salad dressing (Ranch, Blue Cheese, Green Goddess, etc.)

2 1/2 – 3 cups shredded cooked chicken

2 cups shredded cheese (I usually use a mixture of Mozzarella and Parmesan)

1/2 cup crumbled blue cheese

1/2 cup Buffalo hot sauce (more or less to taste)

Instructions:

Buffalo Chicken Dip-1-10Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, mix together the cream cheese, sour cream and salad dressing until smooth. If the cream cheese is softened, you shouldn’t have any trouble mixing it. You can also use a standing mixer or a hand mixer. Buffalo Chicken Dip-2Fold in the chicken and cheeses. You can use leftover chicken or a rotisserie chicken for a shortcut. Buffalo Chicken Dip-3

Buffalo Chicken Dip-4Add the buffalo sauce, tasting it and adding more or less, depending on hot hot you want it to be. I love Frank’s hot sauce. They sell small 5 oz bottles, so if you don’t usually use hot sauce, you can just buy that and use the entire bottle. It’s a tad bit more than the recipe calls for, but it’s not too spicy at all.

At this point, taste it for seasoning and add salt if you want to. I usually don’t. Buffalo Chicken Dip-5

Buffalo Chicken Dip-6Scoop out the mixture into a 2 quart sized baking dish. Buffalo Chicken Dip-7Bake, uncovered, in the 350 degrees Fahrenheit oven, for 30 – 40 minutes, until bubbly. Serve with tortilla chips or a mixture of vegetables, such as celery or carrots sticks, bell peppers, cherry tomatoes, cauliflower, etc.

You can prep the Buffalo Chicken Dip ahead of time, store it in the refrigerator and then bake it when you’re ready to serve it. Bring the cold mixture to room temperature before baking it.Buffalo Chicken Dip-9

Elina's Buffalo Chicken Dip
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • 1 (8 oz.) package of cream cheese, softened
  • 16 oz. sour cream (2 cups)
  • 1 cup creamy salad dressing (Ranch, Blue Cheese, Green Goddess, etc.)
  • 2½ - 3 cups shredded cooked chicken
  • 2 cups shredded cheese (I usually use a mixture of Mozzarella and Parmesan)
  • ½ cup crumbled blue cheese
  • ½ cup Buffalo hot sauce (more or less to taste)
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix together the cream cheese, sour cream and salad dressing until smooth. If the cream cheese is softened, you shouldn't have any trouble mixing it. You can also use a standing mixer or a hand mixer.
  3. Fold in the chicken and cheeses.
  4. Add the buffalo sauce, tasting it and adding more or less, depending on hot hot you want it to be. At this point, taste it for seasoning and add salt if you want to. I usually don't.
  5. Scoop out the mixture into a 2 quart sized baking dish. Bake, uncovered, in the 350 degrees Fahrenheit oven, for 30 - 40 minutes, until bubbly.
  6. Serve with tortilla chips or a mixture of vegetables, such as celery or carrots sticks, bell peppers, cherry tomatoes, cauliflower, etc.
  7. You can prep the Buffalo Chicken Dip ahead of time, store it in the refrigerator and then bake it when you're ready to serve it. Bring the cold mixture to room temperature before baking it.

9 Comments

  • Olga

    Such a great way to use up cooked chicken! We always struggle with eating it when I make chicken broth for soups. And I HATE throwing away food.
    Thanks for sharing!

    • olgak7

      Wasting food always makes me feel like such a bad homemaker:(. We struggle with it too, especially since it’s just my husband and myself. I love recipes like this one where you can put leftovers to good use:).

    • olgak7

      I’m not sure, but I would’t, since the dip doesn’t really need to cook, just needs to be heated through. It would take much longer in the slow cooker. If you don’t care about that, then you probably could mix all the ingredients and cook it in the slow cooker until it’s heated through. I don’t know how long that would take though. You would need to experiment on your own.

  • ludmila

    Hi Olga,
    You have a great receipes, it is good webside. I am glad that I found it, but I don’t see receipt for piroshki with fresh cabage base with yeast. I would appreciate if you could have this receip. Thank you in advance !
    My e-mail address is: ludakogan2014@gmail.com

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