Buffalo Chicken Dip is an all-time favorite of mine. It is everything, in my opinion, that a Super Bowl appetizer should be – a little (or a lot) unhealthy, a perfect complement to a good beer, and a consistent crowd-pleaser. While I’m still getting over the Patriots’ loss in the AFC Championship, the prospect of buffalo chicken dip did brighten my Super Bowl outlook, so I made it for the party we attended yesterday. The best part – not only is it delicious, it’s also really easy.
Technically, I took the recipe from my cookbook A Matter of Taste, a collection of recipes from the NAIW Maine Council. But I modified it quite a bit in terms of the preparation and cooking process. Allrecipes.com also has a great Buffalo Chicken Dip recipe.
According to the cookbook, you’ll need:
- 5 cups of cooked chicken, shredded
- 2 (8 oz.) packages of cream cheese, cubed
- 1 (10 oz.) bottle of hot sauce (I like Frank’s Red Hot)
- 1 cup celery, diced
- 1 cup Ranch or Blue Cheese dressing
- 1 cup of shredded cheese (I recommend cheddar)
- Tortilla chips for serving
Let the modifications begin! First of all, for a dish that is only going to end up being unhealthy anyway, there is no way I’m poaching and shredding chicken myself. I buy the canned, cooked chicken and drain the water. I also hate celery, so I don’t use it – and I don’t think anyone misses it, either.
The next big modification is that this recipe calls for you to cook it in a large skillet – chicken first, then hot sauce, then cream cheese, and so on. I always (always) use my Crock Pot. I turn the crockpot on high and heat the chicken. Next, I stir in the hot sauce and let that heat with the chicken for a couple of minutes. I mix in the cream cheese, stirring until melted and blended, then I add the Ranch and blend in. I give it a few minutes for everything to get hot again, and add the cup of shredded cheddar, stirring until mixed in and melted. After that, it’s ready to enjoy!