It’s football season, which means it’s time for game day food.  In our house, that usually means Buffalo Chicken Dip or Spinach & Artichoke Dip.  I didn’t realize until I posted on my Instagram feed (by the way, are you following me?) that there are different variations of the recipe (um duh, I should have guessed!  I adapted a recipe of my own!) but it made me want to share my recipe with you.  Mine is super spicy and involves a few hours of crock pot prep work that leaves me with three days worth of meals.  You can totally skip this step, though, if you would prefer to use chunk chicken (but I don’t recommend it).

I start by making shredded chicken.  I get about three meals from 2lbs of chicken, including the buffalo chicken dhip.

I like making my shredded chicken in my crockpot.

You’ll need:

• 2lbs chicken tender breasts
• 2 cups water
• 5 chicken boullion cubes
• 2 tbsp minced garlic

I cook mine on high for 4 hours, shred the chicken and drain the juice.  I store the cooled, shredded chicken in a Tupperware container in my fridge until we are ready to use it for our next meal.

 To make the buffalo chicken dip, you’ll need:

• 8×8 glass baking dish
• 8oz softened cream cheese
• 1/2 cup ranch dressing
• 1/2 cup Franks Red Hot
• Sharp Cheddar Cheese
• Blue Cheese crumbles
• Shredded chicken

1.  Start by pre-heating the oven to 425*
2.  I cut my softened cream cheese into 10 cubes, and put them in the bottom of my glass baking dish.
3.  I pour 1/2 cup ranch and 1/2 cup Red Hot over top of the cream cheese
4.  I add the shredded chicken (as much or as little as you want!) over top of the mixture
5.  Then top with sharp cheddar and blue cheese
6.  I bake uncovered at 425* for 30 minutes, stirring at 15 minutes

We serve ours with tortilla chips.