This is a staple for me. It’s quick and easy (and even easier with the help of my Kitchenaid). Did I mention it tastes great? Buffalo Chicken Dip, perfectly cheesy, perfectly spicy. And it can even be healthy (if you eat in moderation)!
(Excuse the mess of my well loved oven!)
Mama Burgher’s Buffalo Chicken Dip (inspired by Aunt P)
1 8 ounce block Neufchâtel Cheese (softened)
1 10 ounce can of chicken breast (drained)
1/2 cup Cheddar Cheese (plus 1/4 cup to sprinkle on the top)
1/4 cup buffalo wing sauce
1/4 cup ranch dressing (or blue cheese when the husband isn’t looking)
Pre-heat oven to 400 degrees.
Combine the ingredients together (works great with a mixer) and then spread in a sprayed pie pan).
(Note, to fill my big pan, I double the recipe).
Sprinkle the remaining cheddar on top and pop in the oven for 20-25 minutes (who know it’s done when it’s bubbly).
This goes great with tortilla chips, crackers, or pull apart bread.
Told you. Quick, easy, and tasty.