I’ve clipped (as in
Evernote) and pinned (on Pinterest) similar recipes, even folded down the edges
of magazines that featured this spicy combination of dip ingredients. Now, I’ve
actually combined and tweaked those recipes to create my version of Buffalo
Chicken Dip.
Well, it if was left totally up to me, the
recipe would call for at least 1 cup+ of hot sauce. But, Barry reminded
me that there are others who might like to eat it, too! My solution — go with a
minimum in the dip but serve a bottle of hot sauce on the side.
Most recipes call for equivalent amounts
of canned chicken that has been drained. I prefer to cook my own but, our
recipe for frozen chicken mix could also be used in this recipe.
Buffalo Chicken Dip
2 cups cooked chicken breast,
finely chopped
2 (8 oz.) pkgs. cream cheese,
softened (I use the reduced fat kind)
1 cup ranch dressing
4 tablespoons (¼ cup) hot sauce (such as Tabasco®)
1½ cups shredded Monterey Jack
cheese
1.
Heat chicken and hot
sauce in a Dutch oven or pot over medium heat, until heated through. Stir in cream
cheese, ranch dressing and shredded cheese; heat, stirring until well blended
and warm.
 |
| Chicken and hot sauce heat in the bottom of a Dutch oven |
 |
| Other ingredients have been added and blended. |
2.
Although you could
simply pour the mixture into a bowl and serve at this point, here are two other
alternatives:
a.
Transfer the mixture
to a slow cooker. Cook on Low setting until hot and bubbly – about an hour.
b.
Transfer to a
deep-dish pie plate or casserole dish. Bake in 350° oven for 20 minutes or
until the mixture in hot and bubbly.
Note: Dip could be made ahead,
refrigerated and then heated at a later
time using either method a. or b.
Serve with crackers
or tortilla chips; add some celery sticks (or other veggies), for dipping, too.
LUNCH IDEA -- I had a little bit of dip that wouldn't fit into the slow cooker so today we baked potatoes and used the microwaved dip as a topper. It was a quick, easy and tasty lunch.
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