Buffalo Chicken Dip 2 ways

Recipe

Prep: 5 minutes

Cook: 30-40 minutes

Serves: 6-8

• 1 pound chicken breasts OR 1 pound shredded rotisserie chicken.

• 1 block of cream cheese

• 1 pound shredded cheddar

• 1 bottle Sweet Baby Ray’s Mild Wing Sauce

• 1 packet ranch seasoning

• 1 teaspoon celery salt

• 1 teaspoon garlic

Note: this dip can be served warm or cold.

For Oven Prep (preferred):

Preheat oven to 350. 

For oven prep you’ll want to use shredded rotisserie chicken.

Combine all ingredients in the bowl of a stand mixer. Stir on low until well combined and there aren’t anymore chunks of cream cheese.

Spread the dip evenly in a 3 quart baking dish (9x12) and top with shredded cheese, if desired. Bake for 30 minutes, covered.

For Crockpot Prep:

Combine all ingredients in the crockpot and cook on low for 4-5 hours, stirring occasionally.

Remove chicken and shred. I shred mine using a stand mixer on the “stir” setting.

Replace chicken in the crockpot and stir until combined.