My Tailgate Dip is the best buffalo chicken dip you’ll ever taste in your life. While I normally make it with canned chicken, you can try using shredded rotisserie chicken that you buy at the grocery store.

You can also play with how much hot sauce you use. Make the dip as spicy as you want! I’ve made this recipe for every Sunday football day at our house. It’s always the first snack to go!

The creamy cheese and spicy chicken is the perfect combo that I don’t think anyone can ignore. I love scooping my dip with tortilla chips, but you can always use veggie sticks if you would prefer that.

 

Ingredients:

2 (8 ounce) packages cream cheese (softened)
1 (10 ounce) can chicken (drained, can also used cooked fresh cubed chicken)
1 cup ranch dressing
¾ cup red hot sauce
shredded cheddar cheese (for topping, as much as you want)
Tortilla chips (scoops, or whatever you prefer)

 

Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a bowl beat cream cheese, ranch dressing and hot sauce until smooth. Fold in chicken. Spray a pie plate with cooking spray and pour the chicken mixture into it.
Step 2: Place into the oven and bake at 350 degrees for 15 minutes.
Step 3: Remove from the oven and add cheddar cheese on top. Bake for an additional 10-15 minutes. Serve hot.

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Quick Tip: Soften the cream cheese at room temperature before beating it in a bowl.

Recipe and image courtesy of: Blog Chef