Saturday, January 15, 2011

Buffalo Chicken Dip

I will be the first person to tell you that I'm not the kind of girl who goes out searching for really spicy foods.  I love Indian food, I love Mexican food and I love me some jambalaya every now and then, but for the most part - I'm proud of my Scandinavian heritage.  That means meat, potatoes and this very distinct addiction to any kind of carbohydrate.

So I will be the first one to admit that I was very surprised when I fell in love with this dip that was featured at one of the several potlucks that my office had around the Thanksgiving and Christmas holidays.  This dip is great with tortilla chips, but is AMAZING with celery sticks.  And if you eat it with celery sticks, it's better for you - right?  Right?



Buffalo Chicken Dip

2 (10 oz.) cans of chunk chicken, drained
2 (8 oz.) packages of cream cheese
1 c. ranch dressing
3/4 c. pepper sauce (I used Frank's Red Hot, my friend Jon who originally made this dish used the mild sauce from Buffalo Wild Wings)
1 pkg. shredded Cheddar cheese

Heat chicken and hot sauce in a large skillet over medium heat until heated through.  I used a knife and cubed up the cream cheese before placing it in the skillet and incorporating it in with the ranch dressing.  Stir until well blended and warm.  Mix in half of the shredded cheese and transfer the dip into a slow cooker.  Sprinkle remaining cheese on top, cover and cook on Low until hot and bubbly. 

A couple of notes ... the next time I make this (because my husband hasn't quite forgiven me for bringing this dip to my coworkers and not making it for him yet), I will just add all the cheese at one time before putting it into my crock pot, because if you don't stir this dip while its cooking in the slow cooker, chances are that it's not going to get heated up in the middle and might get burned on the sides.  I'm just sayin' ...

Also - you can do all the steps prior to putting it in the crockpot in advance.  I made this the night before it was my treat day at work, so this dip refrigerated well and I transported it cold to work and then heated it up in the crockpot. 

3 comments:

Julie_M said...

Thanks for this recipe! My husband just asked me what I am making for our Superbowl party, and I only had one idea (guacamole). He already had two ideas. He's the real cook in our house. I'm so making this for one of my contributions.

Rhonda Clark said...

How big is the package of cheese -- 2 cups or 4 cups? Sounds good. Mite try this with half salsa and half hot sauce...not as big a fan of hot sauce.

SKM said...

Hey Rhonda! I used 2 c. of cheese. And you can use a milder sauce and it won't be as spicy ...