Most people make buffalo chicken dip with canned chicken and a cheddar cheese topping. No way; not for this chick. Though the flavor is good (what cream cheese/Frank’s Red Hot based food isn’t?), the texture is uniform. That’s no fun. I used this recipe and found it gave me the perfect texture and a good balance of creamy and spicy.
This takes just a few minutes to prep (only 4 ingredients – couldn’t be easier) and then it cooks away for 25 minutes til it’s nice and bubbly. I served it with celery sticks and tostitos scoops. Using rotisserie chicken makes a huge difference. It tastes like something real vs. something you simply re-heat. I also much prefer topping the dip with crumbled blue cheese instead of cheddar. It gives the dip a little depth, know what I mean?
And can we say crowd-pleaser?