Tuesday, October 9, 2012

{Make this}: Buffalo Chicken Dip.

This is a dip I blogged about last Christmas but I made it again recently and simplified how I did it and really made it "my own," so I think it deserves another post!

I distinctly remember the first time I had buffalo tenders. It was summer of 2004 and I was in Monteagle, TN for my summer camp. This restaurant, Blue Water, was known for their buffalo tenders. I had never had anything buffalo (I know, right?) and was convinced I wouldn't like them but tried them out since they were a thing. And my world was changed. Turns out I love buffalo flavored food. Coming from a house where I don't remember ever eating buffalo wings (I don't eat things on the bone anyway), this was a novel concept.

So ever since I've been obsessed with anything buffalo. Specifically anything with Frank's Hot Sauce. Frank's is THE hot sauce. Accept no substitutes. And one of my go-to conduits of Frank's is a buffalo chicken dip. This is a great party dip and has been known to please the crowd. And it is so easy that you can whip it up in the time it takes you to get ready for a party.

Buffalo Chicken Dip

You'll need:
3 cans chicken
1 cup ranch dressing (or blue cheese)
1 cup hot sauce (we used a blend of Frank's and Kroger Spicy Garlic - yum)
1 8oz cream cheese, softened
shredded cheese, as desired

You'll do:
1) Mix your ranch dressing, buffalo sauce, and cream cheese - make sure you get your cream cheese completely mixed in (use a hand blender if needed)

2) Add your chicken (drained and cut into small pieces) and stir in

3) Preheat your oven to 350 degrees. Pour your mixture into a shallow baking dish and top with shredded cheese (keep it to a minimum or you won't be able to dip into the dip). Bake for 20 minutes or until bubbly and warm throughout.

Serve with fritos or tortilla chips. Or just eat with a spoon. But not in front of others - that's weird.

In keepin' it spicy,

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