Buffalo chicken dip
Buffalo Chicken Dip
My friend's wife made this for a get-together a while ago and I got the recipe from her, no idea where she got it from but I know a lot of people have their own variations. I have made this quite a few times for other get-togethers and it has always been a hit except once and I will explain about that one later.
- 1 package of boneless chicken (1 - 2 lbs)
- 1 can of chicken stock (optional)
- 1 package of cream cheese
- 1 cup of ranch or blue cheese dressing
- I normally use Ranch because a majority of people I know dont like blue cheese.
- 2/3 cup of Frank's Red Hot
- Make sure you use Frank's. Once I forgot to get it when I went to the store and just used the Tabasco sauce I already had...big mistake. I love Tabasco, but for this job it doesnt cut it. If you have your own buffalo sauce, go for it.
- 1-2 packages of shredded cheddar cheese.
- Take out the cream cheese and let it sit at room temperature to soften up.
- Place the chicken in a pan over medium heat and add in the chicken stock. You can use just about anything including just water instead of the stock. Since the chicken will be mixed in with other stuff its not that important. Once the stock/water/liquid starts boiling, cover the pan and let it all of the stock evaporate (45-60 minutes).
- When the stock has evaporated take the chicken out the pan, this next step is optional: use your hands and a fork to break the chicken in a few pieces to allow it to cool off faster.
- put the cream cheese and dressing in a bowl and mix it all together. It can take some elbow grease to mix up the cream cheese, this time I used a mixer because I was doing about 5 other things while I made this.
- once the cream cheese has mixed in with the dressing, add in the hot sauce and mix.
- Eventually you will have to pull the chicken apart, its really easy if you let it cool off earlier.
- Mix the chicken into the cream cheese/dressing/hot sauce mixture. This is the first time I tried this method, but I added one of the cheese packages here and mixed that in.
- Take the dip out of the bowl and spread it out into a casserole dish.
- cover with the other package of shredded cheese.
- 20-25 minutes at 250 degrees in the oven.
- use Fritos Scoops chips. Some people use tostios, but after a while the cheese on top can harden and tostitos will break off when trying to scoop the dip. The Fritos Scoops are tougher and wont break off.
- I'm a hot sauce fiend, 2/3 of a cup is hardly a blip on the radar to me. A bunch of my friends however are wusses and this is like the limit of their hotness. For a hotter dip, add in more hot sauce.