Chef Becky's football favorite: Buffalo Chicken Dip

Chef Becky's football favorite: Buffalo Chicken Dip

With both the Ducks and Beavers playing away games against the Washington schools this week, KMTR’s Chef Becky is whipping up a tasty gameday dish that is guaranteed to spice up you football viewing party.

Chef Becky’s got the recipe for a Buffalo Chicken Dip that will be gone by half time.

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Buffalo Chicken Dip

1 8-ounce package cream cheese, completely softened
½ cup ranch dressing
¼ cup Frank's brand hot sauce
1 cup Mozzarella Cheese
½ cup green onions
2 ½ cups diced rotisserie chicken
½ cup blue cheese crumbles
Serve with celery sticks, baby carrots, Ritz Crackers

In a large mixing bowl, combine the cream cheese, ranch dressing, green onions, and hot sauce. Mix until combined using an electric mixer. Add mozzarella cheese and mix again. Add diced chicken and stir gently. Place in a 13 X 9 baking dish, crock pot, or heavy-duty foil pan (for grilling). Sprinkle evenly with the blue cheese crumbles.
Oven: Bake uncovered for 20 minutes at 350 degrees.
Crock pot: Heat on high for 1 hour, or low for 2 hours.
BBQ at your tailgater: Preheat grill to low. Place foil pan on directly on the grates, and close lid. Cook for 15-20 minutes, or until dip is hot and bubbly.