Hello, I am Clara. Today, I will show you a way to prepare classic buffalo wing dip recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Classic buffalo wing dip Recipe
Classic buffalo wing dip is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Classic buffalo wing dip is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook classic buffalo wing dip using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Classic buffalo wing dip:
- Get 1 cup buffalo sauce or franks hot sauce
- Make ready 1 block cream cheese
- Make ready 1 cup ranch dressing
- Take 2 tablespoons Mayo
- Get 2 tablespoons sour cream
- Make ready 1 cup Mexican blend cheese
- Make ready 1-2 cans canned chicken breast, OR a rotisserie chicken
- Make ready Optional Seasonings for chicken: garlic powder, spinach dip mix seasoning, onion powder
Instructions to make Classic buffalo wing dip:
- Soften cream cheese in microwave
- Combine cream cheese, hot sauce and and ranch until blended
- Add in the chicken (that’s already seasoned or not) and cheese
- Add in the Mayo and sour cream
- Mix all together and spread into a casserole dish and sprinkle cheese on top.
- Bake at 325 for 20-25 minutes, OR until cheese starts bubbling on sides on the top rack
- Enjoy with chips, pretzels, bread etc!
So that’s going to wrap it up with this exceptional dish classic buffalo wing dip recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
