The idea for this dip started during college football season and ever since I had it I couldn't get it out of my head! We went to a small party with some friends and someone made a version of Buffalo Chicken Dip...despite all of the other healthy sacks and drinks it was by far the biggest hit! Gooey, cheesy, spicy, and served with Fritos...does it get any more glutenous?
For this year's Super Bowl party I was going to make hummus to bring along, but the more I thought about it, the more I realized, people don't really want hummus when they're watching the football. They want cheese. And salt. And something they wouldn't eat if they were watching Lost. So, my version of Buffalo Chicken Dip was born, and let me tell you, it won't disappoint!
Buffalo Chicken Dip
2 chicken breasts, fully cooked, and chopped into 1/2 inch bite sized pieces
2 8 oz packages of cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Blue Cheese dressing
3/4 cup Texas Pete Buffalo sauce
1 1/2 cups shredded Cheddar Cheese
Preheat oven to 350 degrees.
Heat the chicken and hot sauce in a skillet over medium heat until completely heated through. Stir in the cream cheese and salad dressings and let simmer until they are well blended and warm. Mix in half of the cheddar cheese and move the mixture to a baking dish and cover with remaining cheddar. Bake at 350 for 30 minutes. Serve with taco chips or Fritos. Enjoy!