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Buffalo chicken dip. Oooy, gooey, awesome, flavorful, crowd pleasing Buffalo chicken dip.
After reviewing several versions of Buffalo dip recipes, I couldn’t help but notice a pattern. Many instructed you to either boil a few chicken breasts and shred them or use canned shredded chicken. Canned chicken reminds me of tuna and Spam … And both of those are not favorites in my house. So I decided because I am always running late I would try something else instead of boiling a few breasts myself. I use precooked fajita chicken strips. I know … I’m such a rebel. So anyway, let’s get this show on the road.
Start by setting your oven to 350 F.
Take the chicken strips, warm them in a skillet as directed on the package. Once these are warm, you can either chop them finely or you can throw them in a food processor.
Now that you have your chicken chopped up, put it into a large bowl and mix it together with all of the ingredients, reserving 1/2 cup of the cheese for the topping. Pour the dip into an oven safe dish and bake for 20-25 minutes at 350 F.
Once you pull it out of the oven, top with the remaining cheese and serve with tortilla chips and cold beer.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!