When it comes to creating the perfect appetizer, simplicity often reigns supreme. This recipe was initially intended as a Three-Ingredient No Bake Buffalo Chicken Dip. 

However, to ensure transparency and avoid any potential backlash on social media, let’s be honest: we will be incorporating more than just three ingredients.

While it is certainly possible to stick to a minimalist approach, enhancing the flavor profile with a few additional ingredients transforms this dip into something truly exceptional. 

With the Thanksgiving season approaching, feel free to repurpose any leftover turkey if you wish. For this recipe,  at first, I opted for store-bought rotisserie chicken, making it an ideal choice for our football party gatherings, but making your own is so much better.

I used chicken breast which was juicy and flavorful after it was cooked. I loved it so much more, but you be the judge. Getting store-bought rotisserie chicken is an amazing alternative which I would probably do more often.

As a dip enthusiast, I must admit that my lack of self-control around dips can be dangerous, I can’t really resist it. 

Fortunately, this buffalo chicken dip is a no-bake, allowing you to prepare it in advance and store it in the refrigerator for up to three days—if it lasts that long! In my household, dishes like this tend to disappear rather quickly.

If you share my passion for culinary experimentation, consider adding ingredients like corn, black beans, jalapeños, or sweet peppers.

Alternatively, you could create mini pepper boats stuffed with this tasty No Bake Buffalo Chicken Dip for a keto-friendly twist, or serve it with carrots and celery for a healthier option.

I am also going to post a baked version stick around. I will announce it on my social media when it is posted. Get ready to impress your guests with this flavorful dip perfect for any occasion!

Recipes you might like:

Taco Style Cream Cheese Dip

Easy Crispy Feta Roll

Biscuit and Mozzarella Skillet Bites

Let me know when you make this super Easy Buffalo Chicken Dip. Please, tag me on social media so I can see your creation.

Thank you so much for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Sandra’s Amazon Store

• Ninja Air Fryer Pro 4-in-1 with 5 QT Capacity
• Dipping Bowls with Lids, Ceramic Condiment Sauce Cups, 4.7 oz Dipping Sauce Bowls/Dishes for Charcuterie

Yield: SERVES 4 TO 5

No Bake Buffalo Chicken Dip

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When it comes to creating the perfect appetizer, simplicity often reigns supreme. This recipe for No Bake Buffalo Chicken Dip is tasty, easy, and perfect for any party.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

Chicken

• 1 whole chicken breast (two halves)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1/2 cup chicken bone broth

Additional ingredinets:

• 1 cream cheese, room temp.
• 2 tablespoons sour cream
• 1/4 cup buffalo sauce

Garnish:

• Green (spring) onion

Instructions

Chicken:

1. You Can use store-bought Rotisserie Chicken, but make it taste so much better. Season the chicken well, then cook for a few minutes on each side to kind of sear it and get some color, then add chicken broth, lower the temperature to low, cover, and let it cook for 15 minutes on one side, then turn the chicken breast around and cook for 15 minutes on the other side. Chicken should be tender and ready to shred.
2. Remove some of the liquid out but leave some in, 3 to 4 tablespoons.

Dip:

1. Cut chicken into smaller chunky pieces then place chicken into a deep dish along with other ingredients then use your electric mixer to shred chicken. This could be done with your stand mixer in a low-power setting. Shred the chicken until you reach your desired consistency, about 30 seconds. You can do this old-fashioned way and use two forks as well to shred chicken. NOTE: If you are using FORKS to shred chicken then I would shred the chicken first and then combine it with all the other ingredients otherwise stick to the plan unless you want chicken pate dip. Read notes!
2. Cover and allow the dip to firm up for at least 30 minutes before eating. Garnish with green onion if desired.

Notes

1. As i said you can use a rotisserie chicken from the store, just make sure to remove the skin. You can use whole chicken. I made it the first time with it and I shredded chicken alone before adding all the other ingredients and it was more like a pate dip. If you are unto then go ahead and make it how you like it.
2. I would most definitely shred chicken together with ingredients if you want more bite, and texture in your dip. This is only if you are using an electric or stand-up mixer because it is more powerful and blends chicken with cream cheese and buffalo sauce very well.
3. However, when you make your own chicken 1. You are in control of spices and seasonings, and 2. chicken is far more juicy. In my opinion tastes much better, but if you want short cuts then rotisserie chicken is really a lifesaver.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 128Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 750mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 11g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

When it comes to flavor, this tasty and incredibly flavorful Taco Style Cream Cheese Dip is the way to go; Especially for a Cinco de Mayo celebration.

Not only is it extremely delicious, but it’s super easy to make as well. All you need are a few amazing ingredients! Just top your dip with whatever you usually top your tacos with, and you are done.

For some of you that did not know, Cinco de Mayo is an annual celebration held on May 5th.

Special events and celebrations highlight Mexican culture, especially in regional dancing, including parades, music, and my personal favorite; food.

One thing you must do this Cinco de Mayo is eat Mission® Thin & Crispy Tortilla Chips. They are very crispy and delicious restaurant-style chips.

I must add that they are tasty enough to eat right out of the bag, which we did, of course. Also, they only have four simple ingredients, including sea salt, and they’re certified gluten-free.

Click here for more dip ideas

My family was impressed by the overall combination of my dip and Mission Thin & Crispy Tortilla Chips. They paired beautifully, and the chips were big enough to scoop the perfect bite of this taco style dip.

This is one of our favorite spreads for entertaining as well as a staple for our movie nights.

We have got to mention Mission® Street Tacos Corn Tortillas as well! They are not only amazing for Taco Tuesday, but for Cinco de Mayo too!

Warming these delicious tortillas give the most magnificent taste. You can find instructions on the back of the packaging.

They are soft, which makes them easy to use in a variety of dishes and they’re also perfect for snacks or appetizers for your family and friends.

As you can see, my friends, you don’t need much to make your spread colorful, beautiful, authentic and at the same time, tasty.

All you need are a few ingredients and a bit of effort to create a masterpiece that wows your family and friends. And of course, with the help of Mission Thin & Crispy Tortilla Chips, which makes this dip complete.

Also, make sure to check out this Mission promotion! What says Cinco more than breaking a piñata? From 04/01/19 until 05/05/19, you can enter and play the Mission Piñata Instant Win Game!

Take a swing at the Mission piñata and see if you have what it takes to break it.

The best part? If you break it, you win a prize! Play every day for more chances to win click here.

Yield: 6 to 8 Servings

Taco Style Cream Cheese Dip

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When it comes to flavor this tasty and incredibly flavorful Taco Style Cream Cheese Dip is the way to go.
Not only that it is extremely delicious, but easy as well. All you need a couple of amazing ingredients, top it with whatever you usually top your tacos and you are done.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• Mission® Thin & Crispy Tortilla Chips, 9 oz
• 2 sticks of cream cheese softened
• 1/2 cup sour cream
• 1 pouch taco seasoning
• Toppings:
• 2 cups shredded lettuce
• 1 1/2 cups assorted tomatoes, sliced in half
• 1 green bell pepper, diced
• 1/4-1/2 jalapeño, optional
• 1/2 cup pitted black olives, sliced

Instructions

1. In a bowl, add softened cream cheese, sour cream, and mild taco seasoning. Using electric mixture, if possible, combine all the ingredients together until it is smooth in texture.
2. Transfer the mixture to the serving dish and add all desirable toppings, preferably fresh.
3. I used toppings that we usually add to our tacos, so it made perfect sense to add lettuce, tomatoes, bell pepper, jalapeño and black olives and serve it with our favorite restaurant-style Mission Thin & Crispy Tortilla Chips.
4. Keep the dip cold before serving.

Notes

• Refrigerate dip if you are not going to serve it right away.
• For the best taste, use whole milk dairy products.
• Use fresh ingredients for the toppings, as they are preferably the best to make this dip colorful and at the same time, beautiful and tasty.
• You may make your own taco seasoning.
• Add more Sour cream if needed
• Fast way to bring cream cheese to room temperature: Take the cheese block out of the paper carton package, then unopened cheese, place in the warm, almost hot water for about 5 minutes.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Hummus with Beets is the best. Would you look at that stunning sexy color? Every time I make it, I am amazed at how perfect it looks.

You already know that I love beets. combination with tahini, garlic, chickpeas, and lemon this makes an amazing dip.

I will serve it even for Thanksgiving, along with some other delicious dips. You can prepare it a day before and refrigerate it.

Click Here for more amazing hummus recipes

I will share more hummus recipes in the upcoming weeks, so stay tuned! Why buy it when you can make your own, even more, delicious than a store-bought.

You can also prepare your own chickpeas just by soaking and then cooking them, but for this one, I used Organic chickpeas from the can.

However, in the next post, I will show you a delicious dip, another version of hummus that is made with chickpeas from scratch.

My kids loved this. I have told Daniel, my youngest one that this hummus is a “purple cheese”. He was more than happy to try it, but as soon as he gave me a thumbs up I told him it was made with beets.

Which he assumed, but I didn’t confirm. On the other note, my Nebs and I could NOT stop eating.

I did not have any crackers, so I had to improvise. I took tortillas and cut them into triangles.

You could fry them up, but I baked it for a couple of minutes until it became crunchy. Man, it was really good!

Serve it with some pita bread, or crackers and enjoy this delicious and healthy dip with your loved ones this winter season.

If you make my tasty Hummus with Beets recipe, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your creations and share them with my followers. Thanks so much in advance!

Yield: Serves 6

Hummus with Beets

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Easy and tasty dip idea

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 3 smaller purple Beets or 1 large
• 1 cup 165g. Chickpeas (Garbanzo beans) /cooked
• 2 tbsp. 28g. Tahini
• 2-3 garlic cloves crushed and peeled
• 2-3 tbsp. 29-44 ml Olive Oil
• 3 tbsp. 44ml Water
• 1/2 tsp. 1g Allspice
• Juice of 1 lemon ripe
• Zest of 1 lemon
• Salt to taste

Instructions

1. Preheat oven to 450F (232C). Wash beets and cut both ends, then wrap in heavy-duty aluminum foil. Bake/roast beets for 45 minutes. Remove from the alum. Foil (allow foil to cool down for at least a couple of minutes, so it is easier to handle hot beets, and also beets will steam up). When you unwrap, just peel the skin. If you are using bigger beet, then slice it into quarters for easier blending.
2. In your food processor or a blender, place all the ingredients listed above. Add salt to taste. I would start with about 1/2 teaspoon of salt. Blend/process, taste and see if you need to add more.
3. Garnish: I reserved some of the beets and chickpeas. Simply just dice beets and place on top and add a couple of chickpeas, drizzle with olive oil and sprinkle with a bit of allspice. You can certainly add chopped parsley, toasted sesame seeds, etc.

Notes

Leftovers: Refrigerate for up to 3 days in an airtight container. Tahini: Sesame Seed Paste. A bit thinner than Peanut butter consistency, but looks very much like peanut butter.

Try to get Organic Tahini, or make it yourself. Let me know down in the comments if you would like that recipe.

Did you make this recipe?

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