Buffalo Chicken Dip

Yet another birthday at work this week. This time I decided to bring this dip that I had seen in another blog. I'm not a big fan of buffalo chicken but my husband is so he enjoyed it.

My husband enjoys the dip.

For the original recipe that you bake, please click here. I followed the recipe for the most part but changed things a little. Instead of baking the dip, I decided to keep it in the crock pot so it would stay warm at work.

Buffalo Chicken Dip

4 chicken breasts

16 oz cream cheese

3 cups cheddar cheese

8 oz buffalo sauce

8 oz ranch dressing*

I seasoned the chicken breasts with garlic seasoning & chili seasoning while they cooked in the crock pot. Once done, shred the chicken & add the buffalo sauce. Add in the cream cheese & stir while it melts in the crock pot on high. Once melted, add cheddar cheese & stir until melted. Add ranch dressing & turn crock pot down to low. Serve with tortilla chips and celery.

*You may want to use bleu cheese dressing instead of ranch.

Chicken Dip

We love to eat at my office & come up with as many reasons as possible to bring food in. Last week we had a retirement party for one of my coworkers so I brought in the chicken salad or chicken dip as my family calls it. It's a very simple recipe that's best if you make it a day ahead so the flavor has time to develop.

We call it chicken dip because it's a lot creamier than most chicken salads. However, when I made it for work, I just added a lot more chicken so that it would make a better sandwich.

Chicken Dip

1 large (12 ounce) can white chunk chicken

1 small can water chestnuts (optional)

1 cup sour cream

1 cup miracle whip

1 small bunch scallions

1 box Knorrs dried vegetable soup mix

Mix ingredients together & let set over night. Best served with crackers.