I was born on Super Bowl Sunday 24 years ago! As a Super Bowl baby, I am always amped up for the day (especially when the Patriots are playing).
As a self-proclaimed foodie, I love all the fun recipes that come with the day, as many of them are foods you would never eat otherwise. Many of them are ridiculous, over-the-top foods that also require a lot of prep and cook time. This buffalo chicken dip is a quick, simple recipe that is equal parts easy and delicious!
Truth be told, I usually slightly follow Frank’s Red Hot Recipe for temperature and measurements, but I tend to add my own flair too it.
2 cups of shredded, cooked chicken. I use the meat of 1 rotisserie chicken, I usually cut the breasts with a knife and measure it out to 2 cups.
8 oz of cream cheese. I usually use low fat cream cheese, and I let it soften up a bit first.
1/2 cup of Frank’s Red Hot Buffalo Wing Sauce. This is KEY. The regular hot sauce also works, however I love to use the buffalo wing sauce from Frank’s, it’s the best.
1/2 cup ranch dressing. I repeat, ranch, not bleu cheese.
1/2 cup of your preferred shredded cheese. Frank’s calls for bleu cheese crumbles, but I personally prefer shredded cheddar and Monterey Jack cheeses. I mix 1/2 cup in with the cream cheese, buffalo sauce, ranch, chicken mixture, as well as some for melting on top.
Scallions (for garnish).
Pre-heat oven to 350° F, place mixture in a shallow baking dish of choice. Bake for 20 mins. Serve with pretzel/pita/tortilla, bread, veggies, or really whatever you prefer!
Frank’s recipe recommends to mix up the dip after it is warmed, however I think it is best with the meaty cheese top and fresh scallion garnish!
Happy Super Bowl and GO PATS!!