Freezer Cooking: Buffalo Chicken Dip

SAVE TIME.  SAVE MONEY

Do you ever find yourself wondering what to have for lunch?  Do you wind up spending a lot of money on eating lunches out?  Well, I sure don’t since I stay at home, but my husband does!  Anyway, we have come up with an easy solution which is to make some of his favorite dishes and then freeze them for lunches.  This has resolved a lot of money spending issues at our house.  One of Jeff’s favorite things to eat is buffalo chicken dip.  This has become the perfect project for me because I don’t care for the dip (only because I’m VERY picky) so I rarely made it and unfortunately he had to suffer for my dislike.  Now, at the beginning of every month, I make a batch and freeze it for lunches.  We save money by him taking his lunch, he can grab it quickly since he is usually running behind, I don’t have to eat it, and he gets to gobble up one of his favorite meals throughout the month!

Spicy buffalo Chicken Dip

Piping Hot Buffalo Chicken Dip

Supplies:
  • ingredients for recipe (see below)
  • individual containers to store dip in
  • *optional* marker to label containers
Game Plan:

1. Purchase and gather ingredients:

2-3 chicken breasts, boiled and shredded

1 (12 oz.) bottle ranch dressing

1 (6 oz) bottle Frank’s Red Hot Sauce

2 (8 oz) pkgs. cream cheese

2 cups diced celery

2 cups shredded Colby Jack cheese

2. Make recipe:

Preheat oven to 350 degrees

Soften the cream cheese in the microwave and then add ranch and celery or combine them in a saucepan.  Stir until smooth.

Add shredded chicken and hot sauce.

Pour into 9×13 baking dish and spread Colby Jack cheese over the top.

Bake at 350 degrees for 25 minutes

While still hot, stir melted cheese completely into the dip

Serve with crackers, celery, and/or tortilla chips.  (My husband prefers tortilla chips)

**This is by all means, not a figure-friendly dish, so by all means, feel free to try to cut out some fat.  I will warn you that using the fat free on everything makes it really dry, but using the full fat of everything makes it really oily.  I tend to get a low fat ranch and at least one of the cream cheese blocks to be low fat or fat free.**

**I have seen folks put this in a crockpot as well, but I have not tried that yet.  It seems as though it gets eaten so quickly that it doesn’t really need anything to keep it warm!**

3. Divide dip into individual containers right away or serve for dinner that night and dish up the leftovers into individual containers.

4. Store in the freezer and grab when you need a last minute lunch or snack!

Freezer Ready Buffalo Chicken Dip: Perfect for lunches!

As an additional side-note, this tends to be a favorite among men.  I’m not sure why, but from my experience, they tend to camp out there until there are no remains left!

Let me know how this project worked for you!
Do you have any variances of this recipe?

4 comments to Freezer Cooking: Buffalo Chicken Dip

  • Megan Conrad

    Brady I have to agree, this is a favorite of the men, I make this a lot to take places but not to often at home and Blake loves it. I will have to try and put it in the freezer for him. Although when I make it I cook my chicken and combine everything with my mixer and through it in a 9×13 pan and just bake it. Thanks for the tip (and by the way I love your site!!)

  • Ali

    Does freezing the dip change the consistency? I have a bunch left over and don’t want to throw it away. I’m afraid if I freeze it and then thaw it out to re-heat the texture will be weird.

    • Brady

      Not that I know of. I personally don’t eat the dip but my husband does and he has never mentioned a change in consistency and I think he would if it changed it because he’s pretty picky about freezing foods.

  • Maranda

    I have made this dish several times for cookouts. We have a large smoker and cook several boston butts at a time. I mix this up, put it in a disposable pan and put it on the smoker 30 to 45 minutes before we eat. The smoky flavor makes this dish even more amazing. I am glad to know that I can freeze it, because we only use the smoke 2 or 3 times a year!

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