Thursday, February 10, 2011
Buffalo Chicken Dip
There are a million variations of this dip. I’ve had it many different ways. Some people use Ranch and some use Blue Cheese… Well, I decided to go with the one I saw over at How Sweet It Is simply because it uses BOTH Ranch and Blue Cheese (perfect for the indecisiveness in me!). YUM. Another side note: many of the recipes I’ve seen use canned chicken (GAG!). I don’t know what it is about it, but canned chicken just flat out skeeves me. YUCK. This recipe however does NOT use canned chicken (Halleluja!).
Anyhow, I made this for a little Super Bowl get together last weekend. It hit the spot for sure. I have an obsession with buffalo wings (which is no surprise considering the copious amounts of cayenne I use on a daily basis!). There was this wing place I loved in Boca where I grew up. Once a month I HAD to have their Medium-Garlic Wings and a side salad with Ranch Dressing. SAME thing. EVERY time. I had to get my ‘fix’. Ask my mom.
Tangent finished. This dip is delicious. It’s basically like having Buffalo wings by the spoonful chip-full…
Buffalo Chicken Dip
Slightly Adapted from: How Sweet It Is
16 ozs cream cheese (2 blocks) - softened
3/4 cup of blue cheese dressing
1/4 cup of ranch dressing
1 cup of Frank’s Red Hot Buffalo Wing sauce
3 skinless, boneless chicken breasts - Cooked and shredded
2 cups shredded Moneterey Jack Cheese
Dash of Cayenne
Paprika for color
Preheat oven to 375°. In a large bowl combine softened cream cheese, ranch dressing, blue cheese dressing, and buffalo wing sauce (& Cayenne if you're into that sort of thing!). Using a hand mixer, mix until smooth and creamy, about 3 minutes. Fold in shredded chicken and 1 cup of shredded cheese. Pour into a baking dish.
Bake for 20-30 minutes, or until dip is nice and hot! Top with remaining 1 cup of shredded cheese and sprinkle with a few dashes of paprika (for color). Place back into the oven just until the cheese melts.
Serve with tortilla chips and celery sticks.
SIDE NOTE FOR THE RECIPE: I always use the crockpot trick when a recipe calls for shredded chicken (add my frozen chicken breasts to the crockpot and cook on low for 5-6 hours – it will literally fall apart as you pull it out of the crockpot!). Voila! Best kept secret.