Easy Buffalo Chicken Dip

A friend of mine brought this delicious dip to a meeting one evening, and served it warm with “tortilla chips with a hint of lime”. Yummy! I don’t usually care much for any thing that has “Buffalo” in the name, but this stuff was addictive! It wasn’t nearly as hot and spicy as I had expected.

I asked her to email me the recipe and she sent me this Buffalo Chicken Dip Recipe. As much as I liked this dip, I knew I could simplify the recipe and make a smaller amount for just Hubby and me.

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Isn’t this the cutest little serving dish? It’s the perfect size for an individual serving, but will easily hold enough for two people.

It just adds a festive little touch to a snack.

I found a variety of colorful little dishes a few years ago, that I love to use for dips and snacks. They were all little bowl-type dishes, except for these darling little leaf plates.

Easy Buffalo Chicken Dip

I generally have a couple of cooked chicken breasts in the freezer that I could have used, but the canned chicken makes it quick and easy to whip this dip together. Double the recipe, if you’re making this for a get-together.

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Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 can (12.5 oz) chunk chicken, drained (or 1 cup cooked chicken breast, shredded)
• 1/2 cup wing sauce (add a little more for more heat)
• 1/2 cup ranch salad dressing
• 1 cup shredded cheese, can use 1/2 cup more if desired. (Cheddar, Colby-Monterrey Jack or Mexican Blend)
• Optional: Paprika
• Snack crackers, celery sticks or tortilla chips

Note: I doubled this recipe and tasted it right after mixing it together. It was every bit as delicious as the first time I tasted it. However, after reheating it for a potluck bunch, it was HOT! Several of the ladies commented that they loved it, though. So use LESS wing sauce for less heat.