It has taken me several days to write about the final party dip decision for our dip-for-dinner meal while watching the Super Bowl. After considering all of my dip options for Super Bowl Sunday, I opted for a new RoomMom recipe. Several years ago, I ate something like this at a friend’s house. She picked it up in the pre-made section of her grocery store. Then, I started seeing a variety of Buffalo Chicken Dip recipes popping up on Pinterest. If you like hot wings, you will like this.
- 1 (8-oz) package cream cheese, room temperature
- 2 chicken breasts, skin on, bone in (about 2 lbs)
- 1/2 c. Louisiana Hot Sauce (or Tabasco)
- 1/2 c. blue cheese salad dressing (or ranch)
- 6-8 oz. shredded Colby-Monterey Jack cheese
- Tortilla chips or Frito Scoops
- Celery sticks
- Preheat oven to 400 degrees. Put chicken breasts on a roasting pan. Rub skin with olive oil and season generously with Kosher salt and black pepper. Cook chicken for about 40 minutes until golden on the top and cooked through. Remove from oven and tent with foil. Let rest until cool enough to handle. When cooled, remove skin and pull chicken off the bone; cut into bite sized pieces and set aside.
- Beat cream cheese, hot sauce, and blue cheese dressing together until smooth.
- Fold in chicken pieces.
- Spray baking dish with Pam and spread mixture into the dish.
- Sprinkle Colby-Jack cheese on top.
- Bake at 350 degrees about 20 minutes until cheese is melted and bubbly.
- Serve hot with chips and celery sticks.
- You can use 2 (10-oz) cans of chunk white chicken, drained if you do not have time to cook your own chicken. Although, now that I have perfected roasting a package of chicken breasts, I recommend the method above.
- A pie pan or a 9×9 baking dish is a good size for serving this dip.