If you have a house full of people coming over for Easter this weekend you’ll want to whip up a batch of this dip!
A while back I made a Buffalo Wind Dip that’s always a huge hit with friends at all the parties I take it to. (Click HERE for the recipe) I saw a similar recipe on Supermarket Serenade’s blog so I had to give it a try. The one thing I like about this recipe is it doesn’t get a layer of grease on the top after it’s sitting in the crock pot for a while. No matter how much low fat items you use it’s still greasy, which I found out was from the hot wing sauce. Anyway I love this version just as much as the other so I’ll be making both again! Yummy!
Buffalo Chicken Dip
(Adapted from Supermarket Serenade)
2 cups shredded rotisserie chicken
3/4 cup hot sauce (such as Frank’s)
8 ounces cream cheese (room temperature)
1 cup sour cream
1/2 cup blue cheese dressing
1/4 cup crumbled blue cheese
1 packet ranch dressing mix
1 cup mozzarella cheese
Preheat oven to 350 degrees. Lightly spray a 9×9 inch or similar baking dish with cooking spray.
In a medium bowl combine the chicken and the hot sauce, stirring to completely coat the chicken. Spread the chicken in an even layer in the bottom of the baking dish.
Using the same bowl, stir together the cream cheese, sour cream, blue cheese dressing, blue cheese crumbles and ranch dressing mix; spread in an even layer over the chicken. Sprinkle the mozzarella cheese over all.
Bake in the preheated oven for 30 minutes or until lightly browned and bubbly. Cool for 10 minutes before serving as it will be very hot. Serve with corn chips, celery sticks or carrot sticks.