Buffalo Chicken Dip Recipe

• servings: 8 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 teaspoon olive oil

1-2 jalapeno peppers (chopped (use other chilies to your preference, like Fresno or fiery habaneros)

10 ounces boneless chicken breasts (or chicken thighs, chopped)

1 teaspoon Taco seasoning (you can use a nice Cajun blend, or some of your favorite chili powders)

1 teaspoon garlic powder

1 tablespoon chili flakes

½ cup chicken broth (or use beer)

8 ounces cream cheese

8 ounces Blue Cheese dressing (Ranch is good, too, or sour cream)

½ cup Buffalo sauce (or more!)

4 ounces shredded cheddar cheese

½ cup crumbled blue cheese

Salt and pepper to taste

Directions

Peppers

Heat a large pan to medium heat and add the olive oil. Add the peppers and cook them down about 5 minutes.

Chicken

Add the chicken, garlic powder, taco seasonings and chili flakes. Stir and brown the chicken on all sides, about 5 minutes.

Simmer

Pour in the beer or chicken broth and let steam. Reduce heat and cover. Let it simmer 5 minutes, or until the chicken is tender and cooked through.

Cheeses

Stir in the cream cheese, blue cheese dressing, and Buffalo sauce. Make sure everything is nicely incorporated.

Bake

Sprinkle on the cheddar cheese and blue cheese and bake 10 minutes at 350 degrees, or until it is nice and bubbly. Serve with chips or your favorite munchie!

Crock Pot / Slow Cooker Version

Crock Pot

For a Crock Pot version, after cooking down the peppers and chicken in a pan, transfer everything to your slow cooker. Add the remaining ingredients and stir to combine. Cook on HIGH for 1-2 hours or LOW for 3-4 hours, stirring every 30 minutes, until the dip is hot, creamy, and perfectly melted.

Nutrition

• Calories: 287 kcal
• Total Fat: 23 g
• Saturated Fat: 12 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.04 g
• Cholesterol: 72 mg
• Sodium: 1049 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 0.4 g
• Total Sugars: 2 g
• Protein: 16 g