Buffalo Chicken Dip Boats
This recipe is an ode to my college friends. We were big buffalo chicken dip girls! We fondly referred to it as “buff dip,” and it had a place at any occasion, and even anything that wasn’t an occasion.
SuperBowl Sunday is the best time to whip out a crowd pleasing appetizer, and these Buffalo Chicken Dip Boats do the trick. It’s the same recipe I’ve always used for Buffalo Chicken Dip (which could not be easier), but I spooned it in to mini tortilla bowls. I loved this idea because a) it’s so festive and fun, and b) morphs buff dip into a handheld appetizer. Everyone gets their very own bowl of buffalo dip! I had some taste testers try these last night when I had some friends over for an impromptu cocktail party at my house in honor of our friend Hunter’s birthday. One said she liked the the boat because it was easy for grab and go, and another friend said he liked it because it was like a “buffalo chicken taco.” Whatever you think, they are so good and so easy, and perfect for your SuperBowl crowd.
Buffalo Chicken Dip Boats
Makes 12 boats
1 block of cream cheese
2 cups of cooked chicken, shredded (I use the meat from one rotisserie chicken)
1 cup buffalo sauce
1/2 cup ranch dressing
2 cups shredded cheddar cheese, divided
1 package mini soft flour tortilla taco bowls (I found mine near the tortillas at Kroger)
Blue Cheese crumbles (optional)
Parsley, for garnish (optional)
Preheat oven to 350 degrees.
Unwrap the block of cream cheese and place in an 8x8 pan. Place in the oven as it preheats so that the cream cheese gets soft and easier to work with (about 10-15 minutes).
Remove the cream cheese and add the buffalo sauce, ranch, and shredded chicken. Stir to combine. Add in 1 cup of shredded cheese.
Prepare a baking sheet and line with aluminum foil or parchment paper, and add the tortilla bowls. Fill each bowl with the buffalo chicken mixture and then top with shredded cheese.
Bake for 10-15 minutes until warmed through and the cheese is melty.
Top with parsley garnish and blue cheese crumbles (if you like) and serve with tortilla chips and celery sticks.
*Pro Tip: These reheat really well. If you want to make it ahead for the SuperBowl earlier in the weekend, then do so and just pop them in an airfryer (3-4 minutes) or oven at 200 degrees until warmed (probably 20 minutes or so) right before your guests arrive.
Go Bengals!
xoxo,
Bess