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[personal profile] cafela
I know, it's been a couple of weeks between postings. Not that I wasn't cooking, it's just that with the holidays, I didn't get on the computer as much. I was too busy visiting family and making delicious foods!

I first tasted this amazing dip two years ago, at my friend Janet's Boxing Day (aka: the day after Christmas) Party. The great thing about Buffalo Chicken Dip is that you get the flavor without too much spice (though you can keep a bottle of hot sauce nearby for those that want to add it to theirs). This isn't quite the same recipe as Janet's; there are a lot of variants, and they're all good. All you'll need to go with it are some kind of chip or cracker. Tostitos Scoops are good, as are Ritz and Clubhouse crackers.

Now, some people insist that if you're using ranch instead of blue cheese, you're wrong. Well, they're wrong. You can use either. I prefer ranch because blue cheese is a little overpowering, especially for this dip. You could even use both. But this is my recipe, so I'm just going to tell you how to make it the way I do. Experiment with your own approach--odds are it will still be awesome. This makes a lot of dip, but it keeps in the fridge and reheats easily; you can also always halve the recipe.

I only have the one picture because I didn't originally intend to post this, but everyone was asking for the recipe, so I snapped the pic you see below so there would at least be a picture of the final product. It's an easy recipe, though, so step-by-step photos aren't necessary anyway.



Buffalo Chicken Dip

Ingredients:

3 10 oz cans chicken (Sometimes I find 12 oz cans, and those work fine too--more chicken is great!)

1 1/4 cup/10oz hot sauce (I use Texas Pete or Frank's, and I often just buy Texas Pete's "Mild Buffalo Sauce" and use half of that, half regular hot sauce)

1 cup/8oz ranch dressing (any brand)

8oz cream cheese

2 cups of preshredded mexican blend cheese (you can use plain cheddar)

9x9 baking dish that's at least 3 inches deep


First, get a medium sized pot out and put it on medium heat. In it, pour the ranch dressing and add the cream cheese. Drain the liquid from two of the cans of chicken into the pot as well. Don't add the chicken itself, just the liquid. Stir everything together, and continue to stir occasionally until the cream cheese has melted.

Drain the third can of chicken, but not into the pot(2 cans is just right, 3 makes the dip too watery). In the baking dish, dump all three cans of chicken. Add the hot sauce, and mix, being sure to break up the chicken into smaller, more dip-friendly pieces. Mix in about 1 1/2 cups of your cheese at this point.

Once the ranch/cream cheese mixture is done (namely, once the cream cheese is melted), pour it over the chicken/hot sauce/cheese mix. Stir a little. Sprinkle the rest of the cheese on top, and mix it just slightly (in other words, don't let it just be a mound of cheese on top; let some of the dressing mixture be worked into it). Most of the recipes I've come across for this dip prefer to layer the ingredients, but I think they're better mixed up. Plus, if you have a layer of just cheese on the top, it can overcook and create a weird hard top. Better to mix it in and avoid that.

Bake in the oven at 350 for about 20-25 minutes, and serve hot. This can easily be reheated in the oven if you're taking it somewhere. My family devoured this dip on Christmas, but if you end up with leftovers, they can be kept in the fridge and reheated in the microwave for up to a week.

April 2014

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