Buffalo Chicken Dip
If you go to at least one party per year, including the Super Bowl, birthdays, anniversaries, church pot lucks, work luncheons and the like, you must have this recipe up your sleeve. That is, if you don’t already. It just works and believe me, it’s the crowd-pleaser of all crowd-pleasers. It’s so much easier than making wings and it’s so much easier to eat than wings! This awesome dip has been making its way around for several years now but I have to post it just in case one reader hasn’t discovered it yet!
I am about to marry a man who is a hot sauce l-o-v-e-r! All kinds, all varieties, all heat levels…he loves ‘em all. Let’s just say that there’s always a bottle of Frank’s in the fridge along with various other kinds. Let me tell you that he’s also a huge fan of Ranch dressing. And like most men, he loves hot wings. They say the way to a man’s heart is through his stomach and this recipe just proves the fact.
You probably know that I’m not (at all) a fan of ranch dressing. However, this is one of those recipes that just works, ranch or not. I do choose to use reduced-fat versions of the ingredients, the dip turns out just the same and the fat and calorie content is reduced a bit.
Buffalo Chicken Dip
2 (8-ounce) blocks cream cheese (1/3 less fat works great), softened
1/2 cup ranch dressing (I used light)
1 packet Hidden Valley Ranch dressing mix (or 2 Tbs. homemade ranch seasoning
1 cup Frank’s Red Hot Sauce
2 cups shredded chicken (I’ve used rotisserie chicken, poached chicken breast and canned, all work well)
1 cup shredded mozzarella cheese
1 (my preference) – Mix cream cheese, ranch, ranch mix, hot sauce and chicken together, add in shredded cheese and stir well. Add the mixture to a slow cooker and cover. Cook until cheeses are melted and the mixture is well-combined. Reduce heat and keep warm as long as needed.
2 – Mix cream cheese, ranch, hot sauce and chicken together. Spread into a 9 X 13 glass baking pan and cover with shredded cheese. Bake at 350 degrees until the cheese is melted and bubbly.
This dip is great served with carrot and celery sticks as well as tortilla chips, crackers and Frito’s corn chips.