On the party menu is this dangerously good Slow Cooker Buffalo Chicken Dip recipe topped with bleu cheese crumbles and freshly chopped chives.
Happy 2016! Can you believe a year has passed? So many wonderful things happened in 2015: I successfully started my first garden, I started this blog, I spent valuable time with my family and friends, was physically and mentally healthy and most recently…I got engaged! I’d say that’s a good year, wouldn’t you? What better way is there to celebrate than with sharing some good bites and refreshing brews with your favorite people? On the party menu is this dangerously good Slow Cooker Buffalo Chicken Dip topped with bleu cheese crumbles and freshly chopped chives. I promise everyone will be asking you for the recipe by the end of the night!
This is one of those recipes that does not stick around in my house for more than three days. No joke. The first time I tasted this dip (thanks to John), I craved it. There was a definite two to three month period when I made this dip every weekend, but after a while I realized that maybe it’s not the best thing to always have in the fridge. Nowadays, I can’t help but make this dip when there’s a party or get-together. And believe me, I actively try to find a reason to make this 🙂
One thing I love about this recipe is it’s versatility. It can easily be made vegetarian by omitting the chicken and adding in cooked chickpeas or white beans. You can also add in as much bleu cheese as you like or simply leave it out if it’s not your favorite. While this recipe calls for 3/4 cup of Frank’s RedHot Original Hot Sauce, it’s not very spicy at all. If you like your buffalo dip on the spicier side, I’d say add some more.
Are you as addicted to buffalo chicken dip as much as I am? What’s your go-to recipe to take to a party?
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