Buffalo Chicken Dip

Be afraid. Be very afraid. This dip is addictive and, although not quite as scary as Jeff Goldblum turning into a fly, it is definitely not for the faint of heart. Why, you ask? Just scroll down and take a look at the ingredients list. Ranch dressing? Cream cheese? Chicken, hot sauce, cheddar... it is absolutely evil. And be warned: once you have a taste, there is no stopping. I would recommend making this dip only when you are expecting a large group. It is a cinch to make, and a definite crowd-pleaser. I think it would be fantastic for a football party, or any other gathering where hot wings might fit into the menu. The original recipe called for canned chicken, but I just could not bear that on top of all of the other evil ingredients, so I picked a rotisserie chicken clean instead. (and made stock with the carcass! yum!) However, the first time I had buffalo chicken dip, it was made with canned chicken and it was very very tasty. (Thank you, Dawn!) I also used light cream cheese instead of the full-fat version. I did choose to use full-fat, off the shelf Hidden Valley for the ranch component of the dip, as I have yet to taste a lowfat or fat-free ranch that is edible. I served my dip with tortilla chips and celery sticks, and both were good. I think it would also be good with slices of sourdough baguette. Enjoy, and consider yourself warned. Consult the photo at the end of the blog if you don't believe me- there were only about twelve people present to kill the above-pictured bowl of dip.

Buffalo Chicken Dip
adapted from Dawn F.'s recipe

2 1/2 cups finely chopped chicken
3/4 cup Frank's Red Hot Sauce
2 packages (16 oz) light cream cheese
1 cup ranch dressing
1 1/2 cups shredded sharp cheddar cheese
celery sticks and tortilla chips to serve

Mix the chicken and hot sauce together in a sauce pan and stir until well-combined and heated through. Add the cream cheese and stir until combined. Add the ranch dressing and half the cheddar cheese and stir to combine. Transfer the mixture to an oven-proof bowl and top with the remaining cheese. Heat at 350 degrees until the dip is bubbly and the cheese is melted, about 30 minutes.

Comments

[Amy Beth]

Wonderful, perfect dipping!! Before just now, this dip lived in my fantasies but now I have the recipe - danger!!

[Molly]

Thanks for ruining my diet! I'm not going to be able to make this until I have a party. Otherwise, I would be in the hospital. Seriously, you should try the Naturally Fresh light ranch dressing. I, too, thought all light or fat free ranch dressings were inedible until I tried this one. While full fat versions of everything always taste better, this is one light version that I keep in my refrigerator always.

[Julie]

i agree with molly...the naturally fresh light ranch is the way to go!

[crissy]

thanks for posting this! it was fantastic at our meeting! ;) your blog is inspiring - i've enjoyed reading and the recipes look yummy!

[Dani]

I made this for a party Saturday and it was a hit. The person assigned to bring tortilla chips fell down on the job so we ended up serving it with baked pita chips - worked out well.