Buffalo Chicken Dip, the Easiest Recipe in my Arsenal

Good morning, world!  I am happy to announce that I awoke feeling vaguely human today!  I may have have overdone it a bit and am starting to regress a little, but I am taking a break and clinging to the hope that tomorrow will find me totally human again.

Luckily, I was given this easy, and I do mean easy, recipe by my amazing mother-in-law a couple of years ago and it has quickly become a favorite.  My youngest was sick with me for a few days, but managed to avoid the sinus infection, so we have done a lot of Ramen over the last week and a half.  I finally dragged myself out of bed and showed the boys this simple, yet delicious gem.

I like to serve it with olive oil and garlic sprinkled french bread or naan and celery, but I suppose that tortilla chips would work nicely as well.  I used 2 cans of cooked chicken (I know, a crime) because I didn’t have it in me to cook my own, and it was still fantastic.  Doesn’t get much easier than that!  The vultures descended so quickly that I was unable to get a picture of the finished, baked dish, so I hope these shots will suffice.

Buffalo Chicken Dip

  • 2 cups cooked chicken, or 2 cans cooked chicken, drained
  • 1/2-3/4 cup shredded mozzarella cheese
  • 1/2-3/4 cup shredded cheddar cheese
  • 1/3 cup Franks Red Hot Sauce or Cajun Chef hot sauce
  • 1/3 cup blue cheese dressing
  • 8 oz cream cheese
  1. Mix all ingredients together and bake, covered, at 350° for 30 minutes or until hot and bubbly.
  2. Serve with chunks of a good bread and enjoy.

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