Recipe of the Week (Superbowl Edition!) – Ian’s Mom’s Buffalo Chicken Dip

Whether or not you actually know Ian or his mom isn’t the point. The point is that since I first tried this recipe 3 years ago, Superbowl weekend has never been the same. Often referred to as “crack” by those who’ve had the pleasure of tasting this delicious concoction, this buffalo chicken dip recipe should be on everyone’s menu this upcoming Sunday. It’s simple, cheap, easy to make, and deliciously addicting. After years of begging, Ian has finally agreed to let me share this recipe with the world. Here’s what you need to know:

INGREDIENTS

  • 1 lb Chicken Breast
  • 1 block Philadelphia cream cheese (8oz)
  • 1 cup Buffalo’s own Duffs Famous Wings Hot Sauce (or desired amount if you want it hotter)
  • 1 cup Ranch
  • 2 cups of shredded cheddar cheese
  • Tostitos scoop chips

DIRECTIONS

  • Allow cream cheese to sit at room temperature while preparing
  • Dice up the chicken into small chunks
  • Cook chicken in pot with a little water (do not fully cover chicken with water) on medium to high temp
  • Cook the chicken until white but not too dry, then add 1 cup Duffs sauce or desired amount
  • Add 1 cup ranch
  • Add block of cream cheese that was sitting at room temp
  • Once cream cheese is fully melted, stir until sauce is smooth and consistent
  • Add 2 cups of cheddar cheese and stir until consistent
  • Enjoy!