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Buffalo Chicken Cheese Ball

Yeap, that's what the name says, Buffalo Chicken Cheese Ball.  A twist on a classic cheese ball and a man dream come true. All the spiciness of wings and deliciousness of a cheese dip. This was an instant favorite in our house. And it will be in our spread come the big game.
I LOVE this with chicken in a biscuit crackers, actually I refused to eat it with out them. (yeap, I am a pain. :))

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Buffalo Chicken Cheese Ball

  • 16 oz. cream cheese, softened
  • 1/4 cup ranch dressing
  • 1/2 - 3/4 cup buffalo sauce
  • 2 12.5 oz. can chicken
  • 3/4 cup mozzarella cheese, shredded (divided)
  • 3/4 cup cheddar cheese, shredded
  • 1 teaspoon garlic powder
  • black pepper, to taste

Cooking Directions

  1. *Combine all the above ingredients into a large mixing bowl, with holding 1/4 to 1/2 cup of mozzarella cheese. Mix until evenly combine.
  2. Lay out 2 large sheets of plastic wrap about 12 inches long each. Lay out on on counter and lay the other on top the opposite direction making a lowercase t.
  3. Take cheese mixture and pat into a ball as best you can. Take remaining mozzarella and pat on the outside. Fold plastic wrap over ball. Reshape if needed.
  4. Place in refrigerator for at least 2 hours or until firm.

This could easily be changed to suit your tastes with blu cheese or anything else.

Serves 10

Source: Forkful of Comfort

Linked to: Weekend Potluck


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Annie Oakley's Kitchen said...

I saw this on the country cooks linky party and just had to stop over. I love buffalo chicken dip and this is a fantastic idea!

Weight Loss Tricks said...

Great cheese ball recipe, look forward to trying and thanks for the options to change it up with different dressings.

Tabitha (a.k.a. Penny) said...

You had me at "Buffalo" and "Cheese" just sealed the deal. Thanks so much for linking up at Weekend Potluck. I am pinning this right now!

stacie.russell said...

Do you drain the chicken?..
I did but it still wouldn't harden up.

Any ideas?

Kristen said...

Hi Stacie, Yes I do drain the chicken. As far as it not firming up the few things that come to mind is too much liquid maybe? Did you add more wing sauce or ranch to it? Or maybe it wasn't in the fridge long enough to fully set? When I have been in a hurry I have put it in the freeze for a few minutes, no more than 10. This cheese ball isn't too hard to begin with so a little bit soft is okay. It will be like cream cheese is when its cold. Hope this helps. :) Kristen

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