Buffalo Cheese Dip
Buffalo Cheese Dip
I highlighted this Buffalo Cheese Dip in a recent Friday Five – Super Bowl addition 2. I left the chicken out of this dip. I am not sure you need the chicken. A purest would say I missed the concept to mirror the chicken wing. I think this is a better, lighter way to make this dish. I also used my slow cooker crock pot to make this dip. Do be careful not to overcook this dish. The cream cheese does not melt super well but that is the look you are actually looking for.
INGREDIENTS (adapted from Frank’s RedHot):
2 – 8 oz. packages of cream cheese, softened
1/2 cup FRANK’S® REDHOT® Original Cayenne Pepper Sauce
10 oz blue cheese dressing
1 cup shredded cheddar cheese
DIRECTIONS:
COMBINE all ingredients in a slow cooker. Cook on high for 45 minutes. Then cook another 30 minutes on low. Keep your eye on the dip. Take the top off and stir a couple of times to mix the ingredients.
Serve and enjoy!
This dip is SCREAMING my name. I love that you elminated the chicken. Although, I may slather a bit of the dip over some!
Betsy, it is so good and embarrassingly easy to make.
What do you dip into your buffalo cheese dip? I assumed it was for chicken wings, but it looks like sliced up hoagie buns. Obviously you could dip anything (chips, etc) but what have you tried that’s best?
I dipped made pretzel bites. Here is the link – http://www.feedyoursoul2.com/2014/02/pretzel-bites.html
This looks amazing! Pinning to make during March Madness!
I’ve had this dip bookmarked to make for over a year…and I agree, why not ditch the chicken. With all the strong flavors it seems you’re just forfeiting texture. Thanks for this idea