![]() ![]() Then, serve it with veggies, pretzels, crackers, and potato chips – anything salty or crunchy works. Or throw on some extras, like green onions or shredded cheese. You can serve the dip right out of the oven. Take the dip out of the oven, serve, and enjoy! Since you’re using pre-cooked chicken, you don’t need to worry about any raw meat.Ĥ. The dip is ready when it’s heated all the way through. Stir everything in a large bowl until well combined and creamy. It might also burn on the top before the cheese melts. Preheat the oven to 350 degrees Fahrenheit (175☌).Īny warmer than 350☏, and the dip will bubble over in the oven. This recipe seriously couldn’t be easier. But you can leave it out if you’re not a fan – or swap it for another type of cheese, like cheddar. Blue Cheese Crumbles – Buffalo wings and bleu cheese belong together.Ranch Dressing – A little Ranch adds something extra to the recipe, and you’ll miss it if it’s not there.Be sure to use cream cheese at room temperature so it blends easily. Cream Cheese – Cream cheese is what makes this dip so thick and creamy, and it also helps tame the heat from the hot sauce.Frank’s RedHot® Original Cayenne Pepper Hot Sauce – Enter the star of the show! Frank’s RedHot adds smoky, fiery flavors you just won’t get anywhere else.Grab one from the store for convenience, or make your own in the Crockpot. Shredded Chicken – Any shredded chicken will work in this recipe.This recipe calls for just a handful of ingredients and about five minutes of prep. So if you’re on the hunt for the perfect crowd-pleasing party dip, you’ve come to the right place! For example, throw on some green onions, more cheese, or bacon bits to make it your own. It’s perfectly balanced with bright vinegar notes and a modest kick of heat.įeel free to tinker with the spice level, adding more or less hot sauce as you need.Īnd go ahead and add more toppings, too, if you like. The marriage of slightly sweet cream cheese, creamy Ranch, and punchy Frank’s RedHot is a match made in heaven.Īnd while you can use any hot sauce you like best, there’s just no substitute for Frank’s. This dip is a crowd favorite because it is spicy but not too spicy. It’s surprisingly filling, thanks to shredded chicken, and it delivers a kick of spicy-creamy deliciousness in every bite. Think of Frank’s buffalo chicken dip like a plate of hot chicken wings without the effort. Frank’s RedHot® Buffalo Chicken Dip Recipe Make Frank’s buffalo chicken dip once, and you’ll never look at boring onion dip the same way again. Plus, you’ll mix in blue cheese crumbles for a touch of tang. There’s some Ranch dressing in there, too, for added herby goodness. Garnish with green onions if desired and serve hot with chips, pretzels, or veggies.Between the shredded chicken, cream cheese, and Frank’s RedHot Buffalo sauce, it’s sinfully cheesy, wonderfully rich, and oh-so-scrumptious. Evenly spread throughout the skillet using a spoon or rubber spatula and sprinkle with additional cheddar, mozzarella, and blue cheese.īake for 20-25 minutes. Mix until fully incorporated and reaches a thick creamy texture. Be sure to finely shred for best results.Ĭombine all ingredients in a cast iron skillet (ungreased). Shred the chicken on a cutting board with two forks. Cover with a lid and cook for 12-15 minutes or until internal temperature reaches 165☏. Bring to a boil and then reduce to a low boil. Fill with cool water to cover and add a generous pinch of salt. How to Make Buffalo Chicken DipĪdd chicken breast to a small lidded saucepan. See the recipe card for full information on ingredients and quantities below. If you’re a fan of blue cheese, I highly recommend you add it. ![]() Blue cheese crumbles: blue cheese adds amazing complimentary flavor to this dip.Shredded mozzarella cheese: any low-moisture shredded mozzarella should do the trick.Sharper cheeses may be a little too dominant. Shredded cheddar cheese: I like to use mild orange cheddar so it blends nicely with the other flavors.It’s my favorite sauce to use in this recipe. Buffalo sauce: look for Frank’s RedHot buffalo wing sauce.Remove the cream cheese from the fridge so it can warm prior to making. Cream cheese: cutting the cream cheese into cubes makes mixing with the rest of the ingredients much easier.You can also shred rotisserie chicken for a quick shortcut. Shredded chicken: one medium/large boneless, skinless chicken breast should render about 2.5 cups of shredded chicken. ![]()
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