A great addition for any party. This is a solid 4/5 as written, but it's a recipe where technique and a few small tweaks really matter — get the texture and heat right and it becomes a dip people ask you to bring every time.
Original Recipe
Ingredients
- 2 (10 oz) cans chunk chicken, drained
- 2 (8 oz) packages cream cheese, softened
- 1 cup ranch dressing
- 3/4 cup buffalo wing sauce
- 2 cups shredded cheddar cheese, divided
Directions
- Preheat the oven to 350°F. Lightly grease a 9x13 inch baking dish.
- In a saucepan over medium-low heat, combine the chicken, cream cheese, ranch dressing, and wing sauce. Cook, stirring frequently, until well blended and heated through.
- Stir in 1 cup of the cheddar cheese. Transfer the mixture to the prepared baking dish.
- Top with the remaining 1 cup of cheddar cheese.
- Bake until bubbly, about 20 minutes.
My Modifications
I use two 12 oz cans of chicken instead of 10 oz, since that's the size my grocery store actually carries. Dice the chicken up a little so there aren't any major chunks — but don't mince it, you still want some real chicken texture in the finished dip. There's a right and wrong texture for buffalo chicken dip, and this is the difference-maker.
I add about 1/4 cup more hot sauce than called for. I use Frank's Buffalo sauce, but if you want it spicier, split the hot sauce between Frank's Buffalo and Frank's Original. I also cook the hot sauce down slightly on the stove before adding the cream cheese, then take my time melting the cream cheese down completely before stirring in the ranch — don't rush that step or you'll end up with chunks of unmelted cream cheese instead of a smooth dip.
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