I know, buffalo chicken dip recipes are a dime a dozen. But this one is particularly simple, spicy, semi-healthy, and super-delicious…if I do say so myself. And I do. I’ll put my money where my mouth is on this dip. Or actually, I’ll put this dip where my mouth is, repeatedly, until the bowl is empty.
I think I got a little lost in that metaphor. And I made myself hungry.
Anyway, check out this bowl o’ yum!
You’ll need:
- (3) 5-oz. cans of shredded chicken*
- 4 oz. Philadelphia cream cheese**
- 1 cup sour cream
- 1/2 cup Frank’s Red Hot
- 1/2 cup blue cheese crumbles
Mix it all in a bowl and microwave it for a minute or two, or put it in the oven at 350 degrees for 15-20 minutes. Let it set for a minute or two before you start dipping. I like red peppers for dipping.***
* Or 2 cups of the real thing, but the canned stuff is shredded so nicely and I just don’t have the patience.
** Well, any cream cheese will do, but I have to represent my home turf.
*** Not true. I like nachos. But let’s pretend.
