I told you guys that I would share any other brilliant Superbowl recipes with you if I found them. Well, I’ve looked and looked, and the only recipe that keeps popping up in my head is my own Buffalo Chicken Dip. I’ve made this close to a dozen times now, never really following a recipe.
I was first introduced to this crock pot of goodness by my sister-in-law. She brought it to the first family Thanksgiving I came to and I couldn’t stop shoveling it in my face.
I was determined then that I would try to figure out how to make it myself so that I wouldn’t have to wait for a major holiday to have it again. I tried a few versions of the recipe that I found online, but I always ended up changing things up. Adding more sauce, different ingredients… Finally, I came up with what I have deemed the “perfect” dip.
I made this for my parents at Christmas this year and my family went nuts. Then my mom called me and asked for the recipe. Ummmm, it’s in my head. I tried describing it to her (it’s really simple). She made it and said it was good.
Then my sister texted me this morning wanting to recipe to make for a Superbowl party tomorrow.
So, I suppose it’s time that I type it up to share it with you too. I actually made this today, to eat tomorrow for the game. It reheats very well too! Bonus.
I hope your Superbowl party menus aren’t set in stone yet. Because you need to make this. I promise all of your friends will love you forever. And you may also be told that you need to make it for every future gathering too. (If you don’t want that to happen, then don’t bring it to the party, just keep it to yourself at home).
This recipe is #3 of 10 in the Crock Pot Challenge I’m taking part in. Julie is hosting the challenge and all you have to do it make 10 crock pot dishes by the end of February. I love using my crock pot for this dish, because you can just set it on low and keep the dip warm throughout the party. If you don’t have a crock pot, you could easily bake this at 350 for 30 minutes, covered in foil.
I hope you enjoy!
Crock Pot Buffalo Chicken Dip
Prep Time: 20 minutes
Cook Time: 3-4 hrs
- 3 c. shredded cooked chicken breasts
- 4 oz. Neufchatel cheese
- 3/4 c shredded cheddar cheese
- 3/4 c blue cheese
- 1 1/3 c buffalo sauce (I use Frank’s Red Hot)
- 1/2 c reduced fat Ranch dressing
- 1 t red wine vinegar
Bake chicken breast in the oven at 375 degrees for 20 minutes (or used precooked chicken)
Let cool until you’re able to handle it
Add chicken and the rest of the ingredients to a 2 qt. crock pot
Cook on low 3-4 hours, stirring occasionally
Serve with Fritos, tortilla chips or other desired dippers
Alternatively, you could bake this in a casserole dish for 30 minutes at 350, covered in foil.