It is my favorite time of the year… football season! Okay and fall, but mostly football season because I have an excuse to invite people over and lounge around on Sundays with Bloody Mary’s and football snacks. Which means football season this year is especially difficult, because we are dieting. So full disclosure, this buffalo chicken dip not a healthy recipe at all, and although I was very good during most of the early games this past Sunday, as soon as my fiancé started to dig into this, I lost all willpower and before I could stop it, we had devoured almost the entire dish.
What is awesome about this dish (as with most of my recipes) is it is flexible. This week I ran out of mozzarella cheese. Rather than run to the store, I cut up some string cheese sticks and added it to the mix. Some may call me lazy, I call it resourceful. I have also been known to not measure and just throw stuff together, just saves time.
- ½ cup Mozzarella Cheese
- ½ cup Franks Red Hot Sauce
- 1 can Chicken Breast
- 8oz. cream cheese, softened
- ½ cup ranch dressing (or blue cheese)
- Lime flavored tortilla chips
Step 1: Preheat oven to 350, and mix all ingredients together. Transfer mixture to oven safe dish, and put in the oven.
Step 2: Cook for 20 minutes, or until cheese is melted. (Usually I grow impatient after 10 or 15 minutes)
Step 3: Serve with Tortilla Chips, be careful, out of the oven it is HOT!
If you are looking to serve to a large group, you can double or triple the recipe, mix all the ingredients together in a crockpot and cook on high until everything is melted. Stirring occasionally. Once guests arrive, reduce heat to warm.