Buffalo Chicken Dip

Call it what you want: Crack Dip, Buffalo Chicken Dip… You know it and love it.

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Buffalo Chicken Dip | A Nerd Cooks

You all know this dip. It’s a classic. You’ll find it at many parties (certainly at most of mine!), and for good reason. It’s a guaranteed crowd-pleaser.

It can be fairly versatile, too. If you’re a pescatarian, consider subbing in cooked, chopped shrimp for the chicken. Vegetarian? Omit the chicken/shrimp entirely. Gluten-free? Switch up the dippers to meet your needs.

Need more buffalo chicken action? Hop on over to my Slow Cooker Buffalo Chicken recipe! You can do a lot with it (pizza, baked potatoes, mac and cheese, etc.), and it couldn’t be easier to make. It’s a definite favorite in my house!

Buffalo Chicken Dip | A Nerd Cooks

You’ll need:

  • 8 oz. package of cream cheese, softened
  • 1 cup plain Greek yogurt or sour cream
  • 1 cup shredded cheddar cheese, plus more for topping
  • 1/2 cup hot sauce (we’re a Frank’s household)
  • 1 (1 oz.) packet Ranch seasoning
  • 1 lb cooked chicken breasts, shredded (rotisserie chicken is handy here)*
  • vegetables, pitas, crackers, chips, etc. for dipping

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the cream cheese, Greek yogurt/sour cream, shredded cheese, hot sauce, and Ranch seasoning. Stir in the cooked chicken.

Pour the dip into an oven safe dish, and top with some more cheese. Bake for approximately an hour.

Try to exercise a little patience (or else burn your mouth on the hot dip), and dig in!

*you can also use a proportional amount of canned chicken

Buffalo Chicken Dip | A Nerd Cooks


Funfetti Cake Dip – Updated!

This dip is sweet, fun, and couldn’t be easier to whip up.

Funfetti Cake Dip | A Nerd Cooks

You know Funfetti, right?  In case you don’t… Basically, it’s white cake with a butt ton of sprinkles swirled into the batter.  When baked, the sprinkles look like confetti.  And we all know that confetti = a party.  Ideally the frosting is covered in sprinkles, too.

I’ve been bringing this dip to parties lately, and it’s consistently a hit.  It tastes just like Funfetti cake, but in the form of sweet, fluffy dip.  I actually took this batch to a friend’s house last weekend, which explains the disposable pie plate in the photos.

Funfetti Cake Dip | A Nerd Cooks

One really nice thing about this dip is that it’s not that terrible for you, if you ignore the entire box of cake mix that goes into it.  I like to think that the fat-free yogurt and whipped topping count for something.  This recipe is also easily made gluten free by using GF Funfetti cake mix (found in most grocery stores) and GF treats for dipping.

ALSO!  You can totally customize this dip for holiday celebrations.  Wanna make it for your Christmas celebrations?  Top with red and green sprinkles.  I’m going to be making this on Christmas Day, when family comes over to my parents’ house in the evening.

Need more Funfetti action?  Check out these Homemade Funfetti Cupcakes!Funfetti Cake Dip | A Nerd Cooks

I originally found this recipe on the blog Eat Yourself Skinny, and posted about it nearly 4 and a half years ago, here.

You’ll need:

  • 1 box Funfetti cake mix (easily made gluten free by using GF Funfetti mix)
  • 2 cups plain, fat-free yogurt (I use 0% Fage Greek yogurt)
  • 8 oz Lite Cool Whip
  • Extra sprinkles, for garnish (optional, but definitely recommended)
  • Graham crackers, Nilla Wafers, animal crackers, cookies, etc. (for dipping)

In a large bowl, mix the cake mix, yogurt, and Cool Whip together until everything is combined.  An electric hand mixer can help speed things along.  Top with additional sprinkles, if desired.

Cover and refrigerate for 4 hours or so.

Serve with graham crackers, Nilla Wafers, animal crackers, or whatever you’d like to use as a vehicle for getting this dip into your mouth.

Funfetti Cake Dip | A Nerd Cooks

Funfetti Cake Dip | A Nerd Cooks

Sugar and Spice Candied Nuts – Updated!

Here’s another quick, easy, and totally delicious idea for your holiday table.  They’re great for keeping on hand when unexpected guests may stop by.  They’re also great for just keeping on hand to enjoy by yourself =)

A word of warning: you may find yourself eating these candied nuts until you are sick.  It just can’t be helped.Sugar and Spice Candied Nuts | A Nerd Cooks

I blogged about these nuts a couple of years ago; My original post on candied nuts can be found here.

You’ll need:

  • 1/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 2 tsp kosher salt
  • generous pinch cayenne pepper
  • 1 tsp ground cinnamon
  • 1 egg white
  • 1 tbs water
  • 1 lb unsalted nut of choice

Preheat the oven to 300 degrees F.  Line a baking sheet with parchment paper.  Set aside.

In a bowl, whisk together the sugars, salt, cayenne pepper, and cinnamon.

In a large bowl, whisk the egg white and water until the egg white is frothy, but not stiff.  Add the nuts and toss to coat.

Add the spices to the nuts and toss it all around until everything is evenly coated in the sugar and spices.

Bake for 30 minutes, stopping to toss everything around at the 15 minute mark.  Remove the nuts from the oven and break them apart as they cool.  Try to not eat the entire thing in one sitting.

Sugar and Spice Candied Nuts | A Nerd Cooks

Butternut Squash, Kale, and Feta Hand Pies

I was invited to a pie-themed potluck party recently.  When trying to decide what I wanted to contribute, I kept a few things in mind:  1) The hostess is a vegetarian; 2) Something savory would lessen the chances of us ending up with several pumpkin pies; and 3) Cute food is almost always good.

Enter: the hand pie.

Butternut Squash, Kale, and Feta Hand Pies | A Nerd Cooks

You’ll need:

  • cooking spray
  • 1 butternut squash, peeled and cubed
  • 3 tbs olive oil, divided
  • spices of your choice (I used salt, pepper, cumin, garlic powder, and chili powder)
  • 2-4 cloves garlic, minced
  • 1 bunch kale, de-stemmed and sliced into ribbons
  • 1/2 cup water or broth of choice
  • salt and pepper, to taste
  • 1/2 cup feta cheese
  • pie crust dough of your choosing (I cheated and used store-bought!)
  • 2 eggs, beaten
  • kosher salt for sprinkling

Preheat the oven to 400 degrees F.  Line two baking sheets with foil and spray the foil with cooking spray.  Set aside.

Put the peeled and cubed butternut squash in a large zip top bag.  Add 2 tbs olive oil and spices.  Zip the bag shut and toss the contents around until all of the squash pieces are evenly coated.  Divide the squash onto the two prepared baking sheets, spreading it into an even layer.  Bake for 15 minutes, toss everything around, and bake for an additional 15 minutes, or until the squash is tender and cooked through.

In a large skillet, add the remaining 1 tbs olive oil and heat over medium heat.  Add the minced garlic and cook until just fragrant.  Add the kale and stir to coat the greens with the garlicky oil.  Cook uncovered for a few minutes, stirring occasionally.  Add the water/broth and cover the skillet.  Cook for 5 minutes, or until the kale has begun to wilt down.  Turn off the heat and remove the lid.  Add salt and pepper to taste.

Once the butternut squash is cooked, add it to the pan of kale, along with the feta cheese.  Stir everything together.  Take a taste, and adjust your seasonings accordingly.

Remove the foil from the baking sheets, and line the sheets (or different baking sheets) with parchment paper.

Using whatever pie dough you choose, use a cookie cutter or water glass to cut circles of dough (2 per hand pie).  I used a circle that was about 3.5 inches in diameter.  Place circles of dough for the bottom half of the hand pies onto the baking sheets.  I was able to fit 6 per baking sheet.  Place 2-3 tbs of the squash/kale/feta filling on the middle of each circle of dough.  You want to have a decent amount of filling in each hand pie, but also want to make sure that you’ll be able to seal everything closed without filling spilling out.  Top each with another circle of dough to make the top of the hand pie.

Use the tines of a fork to crimp the edges of the dough (see the picture below).  This will help to seal the pies shut.

Brush the tops of the hand pies with the beaten egg.  This will help to ensure that the hand pies get brown and crispy.  Sprinkle each hand pie with kosher salt.  Cut a small slit or two into the top of each pie to allow steam to escape.

Bake your pies according to the directions for whatever pie dough you’ve used.  I baked mine at 400 for 20ish minutes to get them to be golden-brown.

Butternut Squash, Kale, and Feta Hand Pies | A Nerd CooksThey are delicious right out of the oven and piping hot, as well as at room temperature.

Turkey Taco Wonton Cups

Hello everyone!  Before getting to the recipe, I wanted to share some photos with you from my recent trip to Seattle, WA.  I was out there for a conference, but still made lots of time for some shenanigans.  I had the opportunity to spend time with old friends, eat lots of good food, enjoy lots of good beer, and see some pretty cool stuff.  Just a few of the highlights are as follows:

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photo 1 (62)

photo 2 (60)

photo 3 photo 2

I even made it back to the East coast without incident, narrowly missing out on some nasty winter weather.  All in all, a pretty fantastic trip.  Now, I know you’re really here for the food, so here we go…

Wonton cup-related treats (check out these shrimp and these cannoli wonton cups) have been pretty popular on this blog.  I’m pleased to show you another!  We had these while watching the Super Bowl and they were great.Turkey Taco Wonton Cups | A Nerd Cooks

This recipe came from the blog Buttercream Blondie.

You’ll need:

  • 1 tbs olive oil
  • 1 lb lean ground turkey (or whatever meat you’d like to use)
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • salt and pepper
  • 1 tbs chili power
  • 1 tsp onion powder
  • 2 tsp cumin
  • 3/4 cup salsa
  • 1 cup shredded cheddar, plus more for topping
  • 2 tbs plain Greek yogurt (or sour cream)
  • 1 package wonton wrappers
  • cooking spray
  • 1/2 cup plain Greek yogurt (or sour cream)
  • green onions, sliced thinly for garnish

Preheat the oven to 350 degrees F.

In a large pan, heat the olive oil over medium-high heat.  Once it’s hot, add the ground turkey, and cook until brown, crumbling while doing so.  Add the onion, bell pepper, and garlic, and continue to cook for another 5 minutes.

Season the mixture with salt, pepper, and other spices.  Stir in the salsa and turn down the heat.  Allow the mixture to simmer for 10 minutes or so.  After simmering, add the 2 tbs of yogurt/sour cream and 1 cup of the shredded cheese.

While the taco filling simmers, press the wonton wrappers into a mini muffin tin.  Spray lightly with cooking spray.  Bake for 6-7 minutes, or until they start to get slightly brown.  Remove from the oven.

Spoon a bit of the taco mixture into each of the cups and top with a bit of cheese.  Put them back into the oven for 5-6 minutes until the cheese melts.  Top with a dollop of sour cream and some green onions.

Brownie Batter Dip

So, last night’s Super Bowl was … less than gripping?  Let’s face it: it was a blowout.  Which is great if you’re a Seahawks fan, and really awful if you were rooting for the Broncos.  For the rest of us who had no real emotional stake in the game, it wasn’t terribly exciting.  Even though the game wasn’t riveting, the food was pretty darn good.  Here’s one of the dips that I served last night to some friends.Brownie Batter Dip | A Nerd Cooks Brownie Batter Dip | A Nerd Cooks

I found this recipe on the blog Something Swanky.

You’ll need:

  • 8 oz. cream cheese, softened
  • 1 stick butter, softened
  • 5 tbs all purpose flour
  • 5 tbs cocoa powder
  • 3 tbs brown sugar
  • 1 tsp salt
  • 1 tsp vanilla
  • 2-3 tbs milk, divided
  • 2 1/2 cups powdered sugar
  • 1 cup mini chocolate chips, plus more for topping

In the bowl of a stand mixer, cream the cream cheese and butter together until smooth.

Add the flour, cocoa powder, brown sugar, salt, vanilla, and 1 tbs milk.  Beat again until it’s relatively smooth.

Add the powdered sugar and beat again, starting out on low so that the sugar doesn’t fly out of the bowl and get everywhere.  Add another tbs of milk.  If you feel like the dip is still too thick, you can add the last tbs of milk.

Add the mini chocolate chips.  Serve in a bowl, topped with a few more chocolate chips.

You can eat this with whatever you want: graham crackers, apples, etc.  I followed Something Swanky’s lead and used pretzel chips, which were awesome with this.

Homemade Buffalo Cheese Ball

Our friends, Matt and Adrienne, recently bought a beautiful house in the suburbs of Cleveland.  So, this past weekend, Sean and I drove to Ohio to attend their housewarming party.  It was so good to see them and spend time with them and other friends that we don’t get to see nearly enough.  There was so much food, beer, and laughter.  I woke up Sunday morning, and my stomach muscles actually hurt from all of the laughing that I did.  It was a wonderful weekend.

Homemade Buffalo Cheese Ball | A Nerd Cooks

To help out, I made some cookies (recipes to come!) and this cheese ball.  I found this recipe on Little Leopard Book.  It’s downright addictive.

You’ll need:

  • 2 tbs ranch dressing
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbs Frank’s red hot
  • 8 oz. cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup pecans, chopped

In a medium bowl, combine all ingredients except for the pecans.  Mix well.

On a length of plastic wrap, spread the chopped pecans.  Shape the cream cheese mixture into a ball and roll it around on the chopped pecans until the entire ball is covered.

Wrap the cheese ball in the plastic wrap and refrigerate for at least half an hour.

Serve with crackers or vegetables (I used Wheat Thins).