Game Day Grub: The Ultimate Buffalo Rotisserie Chicken Dip
posted on September 26th, 2017 by Leslie Thomas
When it comes to hosting a game day party, the spread of snacks matters almost as much as the spread offense. Okay, that may be a stretch. Forgive us. But in all seriousness, the grub your guests delightfully munch on during those moments of calm is well, kind of important.
Perhaps gorging on layers of loaded nachos or piles of crispy buffalo wings makes victory feel that much better. Then again, those same nachos and wings can be somewhat soothing when our team loses too.
No matter how you look at it, the food you serve or bring to a game day gathering is gonna get eaten. So why not make it easy on yourself and whip up something super simple and totally foolproof?
Like Buffalo chicken dip. We’ve all had it. And when it’s good, it’s really good. Our recipe is one of those really good ones too – the kind you think about for days and then try desperately to recreate. But we’re just going to take the guesswork out of the process for you and give you the best recipe for the dip you’ve ever had. And by all means, claim it as your own when you friends go nuts for it. We’re not telling.
Bristol Farms Buffalo Rotisserie Chicken Dip
1 ½ cups pulled Rotisserie chicken (breast meat), packed
2 8-ounces packages cream cheese
1 cup Ranch Dressing
1 cup your favorite red hot or wing sauce, divided
1/2 cup blue cheese crumbles, plus more for topping
1/3 cup finely chopped celery
1/4 cup finely chopped green onion or parsley
Tortilla chips, corn chips, bread, and/or raw veggies
Preheat oven to 350 degrees. In a saucepan, combine chicken and 1/2 of the hot sauce and simmer on low for 20 minutes, or until chicken has fallen apart and soaked up the sauce. Add more sauce by the tablespoon if needed. Remove from heat and set aside. To a medium-size casserole dish or cast iron skillet, combine the cream cheese, blue cheese, ranch dressing, and the rest of the hot sauce. Stir until combined. Then, fold in the chicken.
Top with celery and more blue cheese and place in the oven for 20 minutes or until bubbly. Remove from oven and top with green onion. Serve with chips, bread, and veggies.
*Blue cheese can be substituted with Monterey or Pepper Jack.