Just in time for this weekend’s NCAA Final Four (which will feature my University of Kentucky Wildcats in a hopefully very prominent, dominating role!), I wanted to share what’s become a near-staple in the Kentucky Dad household – Buffalo chicken dip!
My first exposure to this awesome appetizer-turned-main-event came a few years ago at an office Christmas party (thanks, Ashley!!!). There are about as many variations of it as there are people who make it, but the recipe below – which is loosely based on one over at the Frank’s Red Hot website – has proven to be the best we’ve tried at home. Enjoy!
- One 8-oz. block of cream cheese
- One can cooked chicken breast meat (can double for more meat!)
- 1/2 c. wing sauce
- 1/2 c. Bleu cheese dressing
- 1/2 c. shredded cheddar cheese
Put all ingredients in your Crock pot/slow cooker and stir to combine (don’t worry about breaking up the cream cheese; just loosely bring the liquid ingredients and chicken together). Cook for one hour on high, or two hours on low. Stir periodically while cooking to prevent it from sticking.
- Tortilla chips (our standard)
- Pita chips (if you’re bored of tortillas)
- Celery sticks
- Baby carrots
(We’ve actually had success getting Katie-Bug to eat veggies this way!)
That’s all there is to it. It comes together very easily, can be scaled with no problem whatsoever (just double/triple/etc. the ingredients – the only limit is the size of your slow cooker!) and has great leftover potential.
Image Credit: This photo, “Hot Sauces – Perspective” is copyright (c) 2008 by Flickr user jeffrey.kohn and made available via Creative Commons under an Attribution-NonCommercial-ShareAlike 2.0 Generic license.