Buffalo Chicken Dip - Super Easy!

Superbowl Sunday

It's kind of a BIG deal in our house.  We don't care who plays (okay, we girls *usually* don't care who plays) and I, for one, am still on a "Not watching any NFL games while Michael Vick is wearing a jersey" ban (especially since my hometown team signed the convicted felon... but that's a story for another post!) But it's a big day for watching the commercials and eating appetizers. In fact, it's the only day of the year when I specifically do NOT plan dinner and we plan an appetizer-only menu. We actually start planning about two weeks ahead and get input from the whole family and try to make sure we get all the major food groups represented: Chicken, Beef, Cheese, Peppers, and Deep Fried. LOL No, we actually *do* try to have veggies... with ranch!

Anyway, at Thanksgiving, my niece Kate made this fabulous Buffalo Chicken dip that everyone was scarfing down.  Seriously.  If my husband and kids could have had a telescopic wand come out of their mouth they would have Hoovered the stuff right into their mouths. They begged me to get the recipe for Superbowl Sunday. Kate and I spent Thanksgiving gabbing and catching up since I hadn't seen her in about two years (we live 900 miles apart) so I didn't taste the dip. I got the recipe from her and realized quickly what all the fuss was about.  Oh, yeah - it's that good.  Superbowl Sunday will never be the same in our family.


As Kate says, "Here's the Ridiculously Easy Recipe" for Buffalo Chicken Dip
Makes 16 servings

one half cup Chunky Blue Cheese Salad Dressing
1-1/2-3 tablespoons Buffalo Sauce (I use Frank's Original Red Hot) *You will need to adjust this to taste.
one 10-ounce can chunk chicken, drained
one 8-ounce package of Philadelphia cream cheese, softened, 
one medium stalk celery finely chopped - about one half cup

Pita Chips or Rye Chips or Fritos Scoops to serve with Dip




Place drained chunk chicken in bowl and shred. (This can be done many ways - with a fork, with beaters, or with a spatula. You can search for the different methods of shredding chicken on Pinterest.) Once shredded,, it should look like this:

To the chicken, add the blue cheese dressing, softened cream cheese,  and Frank's Red Hot. Heat in microwave 2-3 minutes on 80% power and stir until thoroughly combined. Heat another 1-2 minutes on full power (depending on the wattage of your microwave) until just bubbling.

Stir in diced celery to hot chicken-cheese mixture and serve with your choice of dipping chips. I prefer Rye chips while my husband prefers Fritos Scoops (more dip per scoop ratio!) Again, sit back, relax, and accept the compliments because this bad boy will be selling itself!

***Now, we used 2-1/2 tablespoons of Frank's Hot sauce, but we like our stuff HOT. (We lived in Southern California for 6 years, so we developed a taste for it!) Start at the low end and you can always add more. Kate makes hers with 1-1/2 tablespoons. Find your happy place and go with it :-)

This recipe is easily doubled (in fact, it usually is in our family!) and can also be served with celery stalks for dipping and as a side to Buffalo wings (mostly because we're not huge fans of Blue Cheese dressing, so I try to use it all up at once when guests are over!) I know there are a lot of different recipes out there for this, but this one is quick, easy, and I have yet to see left-overs from it!