Happy Sunday! We hope you’re all enjoying your weekend! We definitely are. Nichelle had a BBQ at her house yesterday, so of course that means we made yummy stuff. That included one of our most requested appetizers. Buffalo Chicken Dip. It’s amazing. 
My friend Jessica gave me this recipe a few years ago and I believe she got it from her friends mom. There’s similar recipes floating around online and it’s pretty popular, but I swear when I make this people treat me like I’m a food genius or something. I wish we could take all the credit, but we just can’t. 
We promise you, no matter where you take this or who you serve it to, everyone will love it and will be begging you for the recipe.
Buffalo Chicken Dip
2013-11-10 17:56:24
Serves 8
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
- 2 Boneless/skinless chicken breasts, boiled and shredded
- 1 8oz package of cream cheese, softened
- 1/2 cup of Franks Red Hot Sauce (original)
- 1/2 cup Bobs Big Boy blue cheese*
- 2 cups mozzarella cheese
Instructions
- Preheat oven to 375
- Start by boiling the chicken. Cook for about 15-20 minutes until chicken is done.
- Shred chicken in the bowl of a standing mixer using the paddle attachment, or in a medium sized bowl with 2 forks.**
- Add the remaining 4 ingredients to the chicken and mix until completely combined.
- Grease a baking or casserole dish ( we used an 8x11.5)
- Bake for 20-25 minutes, until bubbly and slightly golden brown.
Notes
- *This recipe is best using Bobs Big Boy Blue Cheese. We have made it once using another brand, and it's just not the same.
- **We learned the best way to shred chicken is with our standing mixer. The only way it works is if the chicken is hot. Place chicken in the mixer and mix on low until shredded. (If chicken is not hot, its not good for your mixer, and will not work) Add the remaining 4 ingredients and mix on low until combined.
Delectable https://delectablebakehouse.com/
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