Football season is back in full swing and so are the finger foods, dips and game day snacks! One of my husband’s favorite football snacks is Buffalo Chicken Dip (BCD). He loves anything buffalo flavored and all things spicy. This dish makes him one happy camper.
I made a huge batch of BCD this weekend and we munched on it during the Georgia game (Go Dawgs!). The next day this huge bowl of orange colored dip starred me in the face all while taunting me. I thought about taking out a spoon and diving in but instead I thought about how we could turn this dip into lunch! Eureka, we did!
Below you will discover my easy-peezy recipe for BCD and then the additional ingredients and instructions needed to turn your dip into a pizza! Good luck and game on!
What You’ll Need:
Buffalo Chicken Dip Essentials:
- 1 lb. chicken tenders
- 1 bottle of Frank’s Red Hot Sauce or equivalent hot/wing sauce
- 8 oz cream cheese, room temperature
- 8 oz monterey jack, shredded (or your choice of cheese)
- 1/2 jalapeño, minced
- 1 cup ranch dressing
- Prepackaged pizza crust
- olive oil
- 8 oz mozzarella cheese, shredded and divided
- 1/2 cup ranch dressing
- 1/4 cup chopped green onion
To prepare the Buffalo Chicken Dip, lightly coat the chicken tenders in olive oil and sprinkle with salt and pepper. Prepare a non stick skillet with a light coat of olive oil as well and place on medium heat. Add the chicken tenders and cook throughly on both sides until lightly browned. Cut up the chicken with kitchen scissors or shred the meat on a cutting board and add back to the skillet. If there are any pieces that need to continue cooking, do so. Once cooked throughly, add about a 1/2 cup of the hot sauce to the skillet and let the chicken marinate for about five minutes while on a low simmer. Stir occasionally.
Meanwhile in a medium bowl, add the cream cheese, jalapeño, remainder of hot sauce and ranch dressing. Mix well. You will notice it is a chunky soup consistency which is fine. Add the chicken and mix. Pour into a casserole dish or baking dish and cover the top with the cheese you shredded. Bake at 350 degrees for about 20 – 25 minutes or until all the cheese has melted and it is bubbling.
Serve immediately with chips, celery sticks or tortilla shells. Enjoy!
Creating the Buffalo Chicken Dip Pizza
Whenever you have had enough dip and you are ready to transform it into a pizza follow the instructions below.
Prepare your smoker grill for the pizza by prepping the coals in advance. You want the grill to be hot and ready! (For more detailed instructions on how to fire grill a pizza, click here.) In the kitchen start preparing the pizza by lightly brushing olive oil on both sides of the pizza crust. Once the grill is ready, place the crust directly on the rack for 3 minutes on each side.
While the crust is on the grill, prepare the dip by adding half of the mozzarella cheese and warming in the microwave for about 2 – 3 minutes. This will help thicken the dip into a nice base for the pizza. Stir to melt the cheese through the dip.
Once the crust has cooked for three minutes on each side, immediately bring inside and ladle on the warm BCD and then sprinkle the remaining cheese over the top. Lightly pour ranch dressing over the top as well and garnish with fresh green onion if you like.
Smoke the pizza for 10 – 13 minutes or until the crust is golden brown and all the cheese has melted.
Slice and serve with extra ranch for dipping and as always enjoy!!
xo – M