Buffalo Chicken Dip
Classic buffalo chicken dip combines spicy shredded buffalo chicken, cheese, and ranch seasoning. It's a party staple in the Midwest, and one of my favorite appetizers. You can serve this dip in a bread bowl, or you can bake it in a baking dish.
Servings 8 people
Ingredients
- 3 cups of Shredded Chicken
- about 1 cup of Franks Buffalo Sauce
- 6 ounces of Cream Cheese at room temperature
- 3 tablespoons Ranch Seasoning
- ½ cup of Shredded Cheese Cheddar, Colby, Pepper Jack, or Mexican blend
- 1 large loaf of Sourdough
- Aluminum Foil
- Optional garnish: 2 slices of crumbled Bacon
Instructions
- Place the shredded chicken in a bowl and add the buffalo sauce. You can add more or less based on your personal preference, I like to add about a cup.
- In another bowl, combine the cream cheese and the ranch seasoning. Once well mixed, add the buffalo chicken. Taste test to determine if the chicken is spicy enough and add more buffalo sauce if you like.
- Use a serrated knife to slice into the loaf of sourdough to create an opening for the dip. I like to first cut a large circle, and then to pull out some of the excess bread from the center of the loaf.
- Fill the loaf with the chicken mixture.
- Top with the shredded cheese.
- Cover the outside of the bread with aluminum foil, exposing on the dip. Place in the oven at 350 degrees and let bake for 30 minutes.
- If you want to garnish with bacon, cook the bacon in the oven alongside the dip.
- After 30 minutes, remove the dip from the oven and remove the foil from the bread. Garnish with crumbled bacon if you like. Serve with tortilla chips and the sourdough bread that you removed from the loaf. Serve hot.
