Smoky Buffalo Chicken Dip
Football is back! Even though we can't go to games, but can weirdly send a picture of ourselves to be on cardboard cutouts in the stands, I still think it's important to uphold the best tradition in football - the food. I'll admit I was late to the buffalo chicken dip game. I only found out about it at a front porch Halloween tailgate party a few years ago but wow, I am hooked. It's super simple to make, only needs one pot, and can go right from stovetop to table. Just because tailgating is canceled doesn't mean your snack game has to be.
Smoky Buffalo Chicken Dip
Ingredients
2-8oz bricks of cream cheese, softened
1 1/2 cups shredded cheddar cheese
6 oz hot sauce, such as Crystal or Frank's
2-3 tbsp chipotle paste
3/4 cup ranch dressing
2-10 oz cans chicken breast, drained
celery sticks
crackers - I used Chicken in a Biskit
Instructions
In a small (2 quart) saucepan or dutch oven set to medium heat, add the cream cheese and cheddar cheese and stir to combine. Add in the hot sauce, chipotle paste, and dressing, and mix until smooth. Fold in the chicken and let sit until everything is warmed through. Serve with celery sticks or crackers.
Happy Eating!
Kelly