So the promise of no hiatus has again been broken….I think I have to limit myself to two dips a month and then perhaps I won’t be letting so many people down, (YES multiple people, won’t name names, have told me they are disappointed in me lol) and their parties won’t be sans dip.
A few months ago, yes months, my little “niece” Bella turned 4. I have been in her life since before she was born, and every birthday reminds me of how lucky I am to have her in my life….she is pretty perfect.
So, for her special birthday BBQ, I made a Buffalo Chicken dip, that I could have eaten with a fork it was so good. I know we have all had this, or even a version of this, but this time it was just cheesy, hot happiness. I honestly think this could be a side dish, taco filling, or even protein on a salad, but for today, let’s use it as a dip shall we. A lot of the guests were doing the Paleo diet (which I have just started doing) and this is very Paleo friendly, and gluten free….if you are lactose intolerant this is not the dip for you ( you know who you are).
1 pkg. (8 oz.) cream cheese, softened
1/2 cup hot sauce ( I like red hot)
1/2 cup blue cheese or ranch dressing
*I did something different this go around, I used ranch dressing, and put blue cheese crumbles into the dip, best of both worlds
2 cups shredded cooked chicken
*sadly I was in a time crunch, I usually use rotisserie chicken, this time canned, still good
1/2 cup shredded cheese ( I used Mozz)
PREHEAT oven to 350°F
Combine ALL ingredients in a baking dish
Bake 20 min. or until mixture is heated through
So happy this dip didn’t require a ton of prep, it’s something that can be made in short amount of time, and makes everyone happy!
Celery, carrots, pita chips, wavy chips