I've eaten this dip at a lot of places and it is a favorite of mine. This particular recipe was found after some serious inter webs trolling on Taste of Home's website. You'll see a lot of people use blue cheese in the dip but since that is a particular taste and not everyone's favorite, I felt it wasn't a good choice for a big party.
Here's the original recipe: http://www.tasteofhome.com/Recipes/Creamy-Buffalo-Chicken-Dip
And here's my results!
Ingredients (for both dips - don't worry, this doesn't have bacon):
The Dip! (on the left):
And a few notes - we used real chicken, cooked and shredded, because canned chicken kind of freaks me out. This worked fine but in the future not only would I shred it, but chop it into small pieces. The only downside about the shredded chicken pieces is it made it difficult to eat as a dip. Also, I used Frank's hot sauce. I definitely recommend it for authentic buffalo flavor.
The dip was a hit and a lot of people asked for the recipe, so here it is!
Buffalo Chicken Dip:
- 1 package (8 ounces) cream cheese, softened
- 1 cup Louisiana-style hot sauce
- 1 cup ranch salad dressing
- 3 cans (4-1/2 ounces each) chunk white chicken, drained and shredded
- 1 cup (4 ounces) shredded cheddar cheese
- Corn or tortilla chips
- Thinly sliced green onions, optional
- In a small bowl, combine the cream cheese, hot pepper sauce and salad dressing. Stir in chicken.
- Spread into an ungreased 11-in. x 7-in. baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 20-22 minutes or until heated through. Sprinkle with green onions if desired. Serve with chips.
In all things hot and spicy,