We’re about halfway through the football season, and TJ and I have been enjoying every minute of it so far. Living in Raleigh means that the Steelers games are not always televised in our area. On those days, we usually head to a little local restaurant up the street to watch the game. A few weeks ago we tried one of their new appetizers called “Chicken Crack Dip”, and it was completely amazing. It’s essentially a Buffalo Chicken Dip, but there is a reason they threw the word “crack” in the name – it’s totally addictive. I just had to figure out how to make it at home! This version is just as addictive as the restaurant version that we had, and it officially has TJ’s stamp of approval as being just as delicious.
1 pkg light cream cheese, softened
1/2 cup ranch dressing
1/2 cup Buffalo sauce
3/4 cup shredded mozzarella cheese
2 cans shredded chicken
parsley, for garnish
Throw the cream cheese in a deep baking dish and stir until smooth
Toss in your ranch dressing…
…and your Buffalo sauce.
Sprinkle in 1/2 cup of mozzarella cheese goodness.
Give it all a good mix.
Finally, add in your chicken.
Then give it one last mix.
Top with the remaining 1/4 of mozzarella cheese, and sprinkle some parsley for good measure.
Bake at 350 for 20 minutes. Feel free to broil it for the last two minutes to get the cheese nice and bubbly.
Serve with tortilla chips!
Adapted from this recipe