I completely panicked the other morning. Turns out we had a potluck on Tuesday at work, and I was very unprepared for it when leaving the house that morning. So I ran straight for the supermarket and figured there had to be something there I could whip up in a matter of minutes. Cheese and crackers was certainly an option, but when I spotted the already cooked chicken breast by the deli counter, I was all in for making some buffalo chicken dip.
Believe me, even though I had to spend 10 minutes prepping it all before throwing it in the oven, it was well worth it, and for being a last minute dish, it was well received. Turns out you can make a hot dip in less than no time flat, you just have to have faith that everything will turn out right. A little bit of Frank’s Red Hot, some cream cheese, a sprinkle of cheddar, and voila! Just make sure your office has an oven before you decide to bring it to the next company potluck… or else you’re out of luck.
Buffalo Chicken Dip
1 8-oz package of cream cheese, room temperature
1/2 cup of Frank’s Red Hot Sauce
2 cups of shredded cheddar cheese
1 large chicken breast, cooked and shredded
1/2 cup of peppercorn ranch dressing
1 bag of tortilla chips
When shopping for a last minute party, you might also want to buy an aluminum baking pan. Less clean up for you!
Preheat oven to 400.
Mix cream cheese, hot sauce, cheddar and ranch dressing. Once combined, fold in shredded chicken. Evenly spread out dip in a baking dish. Cook in oven for 20-25 minutes or until dip has browned on top, dip is bubbling, and cheese has melted.
Remove from oven and let buffalo chicken dip cool for 5-10 minutes. Serve with tortilla chips or celery sticks.