Category Archives: dip
My family was invited to watch the LSU/Georgia game at a friend’s house last weekend. It was our first time over to this particular family’s house, and I had heard the husband liked ANYTHING Buffalo, so I knew it would be very easy and satisfying to whip up a Buffalo Chicken Dip!
I also found it the perfect opportunity to try out the beautiful football bowl and spreader I received from Southern Homes & Gardens!
Southern Homes & Gardens is an online store that offers a wide variety of gifts and decor with a southern inspired style. You can see why this Louisiana girl was all too happy to try out a product for them
So, onto my Buffalo Chicken Dip recipe. I didn’t take a pic of EVERY single step, but here are the basics.
This is the cheese I had on hand, but you can use whatever you happen to have! I’ve made this dip with sharp cheddar, mozzarella, anything.
Soften your cream cheese and put it in a medium mixing bowl. Add the can of chicken and break it up. Add shredded cheese.
The next part is up to you, and how hot you want your dip! Since we were partying with people I knew could handle spice, I added the entire 5 ounce bottle to the mix. But how much you want to add is up to you! Add your desired amount of hot sauce, the ranch, and here I add in garlic powder too, but that is optional.
Spread the dip in a glass pan that you’ve sprayed with non-stick spray, and sprinkle the top with more shredded cheese. Put it in a oven that’s been pre-heated to 350.
When it’s done, it will be lightly browned on top and bubbly throughout!
I allowed mine to cool and set up a bit, then transferred the dip to my football bowl.
The little spreader was just perfect for taking a small amount to top off our Tostitos Scoops!
The Buffalo Chicken Dip was a hit but a bit too hot for me.
Buffalo Chicken Dip
1 can chicken, 5 oz
1 cup shredded cheese, divided into (2) 1/2 cups
1/2 cup ranch dressing
1/4 to 3/4 cup hot sauce
1/2 block, or 4 oz cream cheese, softened
garlic powder, optional
Preheat oven to 350, and spray 8 x 8 pan with non stick spray. Put softened cream cheese and can of chicken in medium mixing bowl and break up. Add ranch dressing and desired amount of hot sauce, along with 1/2 cup of shredded cheese. Add garlic powder if desired. Mix until smooth and all cream cheese is broken up.
Bake until cheese is lightly browned and dip is bubbly throughout. Allow to sit for at least ten minutes to thicken.
Visit Southern Homes & Gardens to find unique southern inspired decor. Enter coupon code FALL20 to save 20% on everything!
**DISCLAIMER: I was compensated for this post in the form of free products. Nevertheless, my thoughts and opinions are my own and I would not endorse a product I wouldn’t use myself.
I actually made this recipe for the Saints’ season opener….and we ate it while we watched them lose :/ But since they did much better in the last game, I feel more confident about posting this delicious dip this week! I hope it doesn’t bring bad luck!
So this is actually a really easy, yummy cheesy dip that you make in the slow cooker.
You’ll need about half a block of Velveeta (one pound), a can of Wolf brand chili without beans, a can of Ro-tel (or the generic stuff, as I’ve used here :P), a small block of cream cheese (I think it’s 3 ounces), some chili powder, and some garlic powder.
Start by cubing your Velveeta and cream cheese.
I had left my cream cheese out on the counter for a while so it was kinda hard for me to cube it…mine came out more like chunks. Go ahead and put the Velveeta into the Crock pot first, followed by the cream cheese. Then open up that can of chili and dump it on top.
Next, open up the can of Ro-tel and dump it in…juices and all! DON’T drain the can when you open it.
Sprinkle a little dash of each of the chili powder and garlic powder on top. Put the lid on the slow cooker, and cook on LOW for approximately 3-4 hours. Crock pots vary….you will know it’s done when the top is getting bubbly and all the cheese is completely melted! If you check it and the cheese is melted but the ingredients are not as incorporated as you’d like, stir it up and cook it for a while longer until it looks good!
Not sure if you can see from the pic, but the cream cheese in my dip did not completely melt and every once in a while I’d get a little chunk with a scoop of dip…and I liked it that way! Serve with tortilla chips. Also really good with crackers like Club or Ritz! This recipe easily doubles if you’re serving a bigger crowd
Carrie’s Who Dat Dip
1 lb. Velveeta
small block cream cheese, 3-4 ounces
1 can Wolf brand chili, No Beans
1 can Ro-Tel, any variety
Cut Velveeta and cream cheese into cubes. Put into crock pot, Velveeta first then cream cheese. Pour can of chili on top, then can of Ro-tel. Sprinkle with garlic powder and chili powder. Cover and cook on LOW 3-4 hours, until cheese is completely melted and bubbly on top. Serve with tortilla chips or crackers.
This recipe was shared at:
At Home with Haley’s Recipes I Can’t Wait to Try
Hugs & Cookies XOXO’s Wonka Wednesday
The Lady Behind the Curtain’s Cast Party Wednesday
This Chick Cooks
My Girlish Whims’ Your Whims Wednesday
Polka Dots on Parade’s Wow Me Wednesday
Ekat’s Kitchen’s Friday Potluck
Simply Sweet Home’s Friday Favorites
Mangoes & Chutney’s Fat Camp Friday
Creation Corner’s Friday Link Party
Sugar Bananas’ Sweets This Week