Buffalo Chicken Dip Recipe

Summertime is the season for getting together with friends and family for a fun, casual day outside complete with cool refreshing drinks and lots of delicious food.

In honor of summer being just around the corner, we wanted to pair up with some of our favorite bloggers to host a virtual Memorial Day potluck chock full of creative dishes. If only we could host this party in person; we're drooling over all of these amazing recipes! From fresh sides to grilled main courses and sweet cakes, there's something for everyone on our menu!

You obviously can't go wrong with a savory buffalo chicken recipe, so our editor Melissa wanted to contribute her favorite dip for summer. Inspired by her aunt's recipe, this Buffalo Chicken Dip is the perfect blend of heat and refreshment for summer parties.

Check it out below and continue to scroll down for all of the dishes our "party guests" brought to our potluck to get the rest of your summer party menu together!

While we cooked this dip on the stove top, you could also follow the same directions and cook your chicken in a crock pot.

Ingredients:

3 boneless, skinless chicken breasts

1 1/2 cups low-sodium chicken broth

1 1/2 cups water

1 celery stalk, cut into three chunks

3/4 cup + 2 tablespoons Frank's Red Hot

1 8-ounce bar of low-fat cream cheese

1 cup ranch dressing (I used low-fat)

Fresh ground pepper

Chopped chives, for garnish

Directions:

Begin by boiling the chicken broth and water in a deep pot. There should be enough liquid to cover your chicken breasts - if not, add in some more water or broth.

Once the water/broth mixture is boiled, add in your chopped celery, 2 tablespoons of Frank's Red Hot sauce and chicken. Give a good stir, cover and reduce to your lowest heat setting. Allow to simmer for 3 hours.

Once chicken is cooked, gently remove it from the pot with tongs and place on a cutting board. Be careful as the chicken will be extremely tender! Shred your chicken with two forks.

Discard the celery stalks and all but 1/2 a cup of your water/broth mixture. In a smaller sauce pan, add the broth to the chicken. Stir.

Follow with 3/4 cup of Frank's Red Hot. Stir again. Cover, reduce heat to low and allow to cook for another hour. Stir occasionally as this cooks.

Once cooked, combine your chicken with the cream cheese, Ranch dressing and pepper to taste using a fork. When fully mixed, transfer to your serving bowl and garnish with chopped chives.

Serve with celery, carrot and chips!

The Full Menu:

Main Dishes

Boneless Pork Ribs with Woodchuck Summer Cider Blueberry BBQ Sauce from Elle's New England Kitchen

Speck Skewers with Herb Mayonnaise and Grilled Mediterranean Aubergine Bundles with Provola from Aprons & Sneakers

Sides

Quinoa Salad with Veggies in a Lime, Garlic Cilantro Dressing from Dinners, Dishes and Desserts

Patriotic Biscuits from Hungry Happenings

Buffalo Chicken Dip from Celebrations

Desserts

White Chocolate Mint Cake from Une Gamine dans La Cuisine

Lemon Cupcakes with Raspberry Curd Filling and Lemon Buttercream from Smells Like Home

Pinic Tablecloth Cookies from In Katrina's Kitchen

Special thanks to Valerie, Elle, Tara, Rowena, Erin, Beth and Katrina for joining us in our Memorial Day Potluck!