Place ingredients (reserving half of the cheddar) in a greased baking dish and bake it for maybe 30-35 minutes at 350 degrees, until sides of dip are bubbly. You have the option to bake, microwave, or even make it in the Instant Pot. You don't have to prep this in the Crock Pot! A Crockpot buffalo chicken dip recipe is easily made without the slow cooker. Instead, add a teaspoon or so of cayenne pepper to the dip to turn the heat. If you want to make it spicier, don't use extra hot sauce - it can make the dip too watery. However, if you want to reduce the level of heat, simply reduce the amount of hot sauce you use in the recipe. If you're concerned about the spice level of this dip, don't be! It has a little bit of heat without being overpowering. Add chopped celery and/or chopped carrots to the dip before cooking for a great texture combo.Plus, you take out the added wait time while the chicken 's already cooked for you! It's easier than boiling or roasting chicken, not much more expensive, and gives the buffalo chicken dip even more flavor. I prefer to use a rotisserie chicken that you can usually find at most grocery stores. You can use canned chicken (about 12oz) or boneless/skinless chicken breasts (about 1 pound) for this recipe.Use flavored cream cheese for even more of a flavor kick.Pepperjack or Monterey jack cheeses would also be really yummy alternatives to cheddar. Blue cheese crumbles and/or blue cheese dressing would be a great substitution for the ranch/cheddar in this recipe. ![]() This will reduce the heat a little bit and make your dip slightly thicker.
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