For those of you that have never heard of Buffalo Chicken Dip then you have seriously been living under a rock. Or on one. Like you, 7 years ago I had never heard of this stuff. Then I just kept seeing “Crack dip recipe” everywhere. Seriously, everybody would ask for the stuff. I decided to investigate. Saw the recipe.. it looked good but I never tried it until this year. Now I am a fan. And if you have an 11 year old son like mine then you need to make it and hide it. Serve to him in portions. My son will eat this for breakfast, lunch, dinner and dessert.
Buffalo Chicken Dip aka “Crack dip” is very addictive. It can be enjoyed with crusty French bread, crackers, celery or corn chips. Any way you chose to dip it you will enjoy it.
Mostly the dip is cooked on the stovetop in a large sauce pan or frying pan. I did my dip in the Crockpot. Honestly, throwing all the ingredients in the Crockpot was just plain old easier. I do enjoy it both ways … but there is something about having to do little work and obtaining a big taste that is great in my books.
Here’s the recipe and what I did…
adapted from: Food.com
2 10 ounce cans of chicken (or you can cook some chicken breast and dice them yourselves)
2 8 ounce packages of cream cheese
3/4 cup of Franks Red Hot Sauce (you can use any hot sauce but Frank has a buffalo sauce to.die.for.)
1/2 cup Ranch Dressing
1/2 cup Blue Cheese Dressing
2 cups mild cheddar cheese
Throw all ingredients in Crockpot for one hour on high. Then mix ingredients and switch Crockpot settings to warm for 1 hour then it is ready to serve! You can keep it in the Crockpot on warm for easier self serve plus it will keep the dip warm.
If you wish to do this on the stove check on the Food.com link for directions!