October 29, 2023

#Orange #Halloween Buffalo Chicken Dip

I'm just putting a few descriptors in the title because this would be perfect for a themed dinner this week. Some people feel really passionately about daylight savings time. That doesn't bother me either way. I, instead, feel really passionate about the day-placement of Halloween. Halloween should be on the last Friday of October, not on the 31st. The unpredictability of what day it'll land on and downright cruelness of it happening on a Tuesday is almost too much to bear. 

As for us, there are very few things I insist on for each holiday as the kids get older (well, as Wells gets older...Sutton doesn't understand holidays yet). 

For Halloween: one trip to a pumpkin patch, one experience of painting or carving pumpkins, one baking project, and one trunk-or-treat. We knocked all that out either this weekend or before this weekend, which means I can pretend Halloween already happened. We do have school parties/parades on Tuesday, which is fine I guess because the costumes get another wear but in no universe am I taking small children trick-or-treating in the dark and cold on a school night. This brings me back to the Friday thing. The idea of multiple trick/trunk-or-treats, multiple parties, multiple parades spaced out over two weeks...again, too much to bear. 

If you are trying to make your random Tuesday more festive, I bet you already have these ingredients in the fridge. 

EASY Buffalo Chicken Dip

1 cup cooked, shredded chicken (I used rotisserie from the store but you could do a chicken breast in a slow cooker with some ranch seasoning sprinkled on it.)

1 block (8 oz) cream cheese, softened (I used neufchatel.) 

1/2 cup buffalo wing sauce

1/2 cup sour cream 

1/2 cup ranch dressing (I am anti HV ranch in liquid form. I used CFA ranch dressing.)

1/2 cup shredded cheddar for the top (optional)

Using a hand-mixer, blend everything together until creamy and combined. Spread into a dish, sprinkle the cheddar cheese on the top, and bake for 20-30 minutes at 350 degrees, until bubbly. Broil the top if you want some texture/color.

Serve with tortilla chips, carrots, and celery. 

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