Buffalo Chicken Dip

I know, I know, it’s hot out and you don’t want to turn on your oven. Maybe it’s too stifling to think about melty cheese, spicy chicken and ooey, gooey dip. Maybe that’s “football food” in your head, perfect for crisp fall days, but not when it’s 90 degrees out.

Fine then. MORE FOR ME.

This buffalo chicken dip is so good that I made it Sunday, finished it Monday and half-contemplated making it again on Tuesday. (Don’t worry, I’m waiting ’til the weekend.) It’s everything one wants from buffalo wings, and even eliminates two of their biggest problems: messy fingers and bones. Seriously, those are two of my biggest pet peeves in life, so you can just imagine how smitten I am with this recipe.

It’s also pretty easy. I poached the chicken breasts the night before (and if you’ve never poached before, this is a great tutorial), but if you’re really pressed for time, you could also shred a store-bought rotisserie chicken. Once your chicken is ready, all you need is 15 minutes on the stove and 30-40 minutes in the oven.

And your reward? Buffalo chicken heaven. Seriously, I can’t even describe how delicious this was or how much I want it in my belly right now. You’ll just have to make it yourself to find out. (And then invite me over, kthanks.)

Buffalo Chicken Dip
Adapted from Recipe Girl
Makes 4-6 servings

– 1 8-ounce package cream cheese

– 1 8-ounce bottle of ranch or blue cheese dressing

– 1 pound boneless skinless chicken breasts, poached, cooled and shredded with two forks

– 6 ounces Buffalo wing sauce (I used Frank’s)

– 6 ounces shredded Monterey Jack cheese or Sharp Cheddar cheese, divided

– celery sticks, carrots, chips, etc. for dipping

1) Preheat the oven to 350F. Butter a 2-quart baking dish.

2) In a large saucepan over medium-low heat, combine the cream cheese with the dressing, stirring until the mixture is smooth and hot. Combine with the shredded chicken, hot sauce and 2 ounces of the cheese. Transfer to the prepared baking dish.

3) Bake, uncovered, for 20 minutes, then sprinkle the remaining 4 ounces of cheese on top and bake for an additional 15-20 minutes, until the top is hot and bubbly. Let stand for 10 minutes before serving with your prepared dippers.