This dip is a crowd pleaser. It’s easy to prepare ahead of time, just reheat before serving. I like to make this dip along with a spinach and artichoke or bean dip, so the vegetarians (or vegans) do not feel left out.

Buffalo chicken dip:

1 8 oz. block cream cheese 

1 cup sour cream

2 chicken breasts

½ cup frank’s red hot sauce

¼ cup butter

 ½ cup cheddar cheese

 ¼ cup blue cheese

 Salt and pepper


Salt and pepper chicken breasts and roast in the oven. While cooked chicken breast is cooling melt butter into franks hot sauce. When cooled, shred in chicken breast. Mix cream cheese and sour cream. In a baking dish layer cream cheese mixture, then chicken breast, top with cheddar cheese then blue cheese. Bake at 400 till cheese is melted and dip is bubbling. Serve with sliced bread, tortilla chips or celery sticks.


As I said before, I like to make this dip along with  the buffalo chicken dip for my vegetarian friends. Both go well with sliced bread and tortilla chips. I like to assemble everything ahead of time and reheat before serving. 

Spinach and artichoke dip:

·         1 8 oz. block cream cheese

·         1 cup sour cream

·         ½ cup mozzarella

·         1/4 cup parmesan cheese

·         1 yellow onion

·         10 oz. package frozen spinach

·         14 oz. can artichoke hearts

·         Salt and pepper

Slice and sauté yellow onion until translucent, add spinach and drained artichoke hearts, when spinach is thawed kill the heat. Allow vegetables to cool and mix cream cheese, sour cream, mozzarella and parmesan cheese. Add spinach and mix until all ingredients are evenly incorporated.  Transfer to an oven safe dish and bake covered until dip starts to bubble.