Years ago my friend Denise made something called Buffalo Chicken Dip, I had never had it before and it was love at first bite. BUT there was something about it, it had blue cheese in it, something I do NOT like. It didn’t overpower it, but you could tell it was there. So I recreated the dip, but without the blue grossness. And life hasn’t been the same since……
Seriously, snacking just hasn’t been the same. The freezer section just can’t compare with this! It is a standard at the yearly Halloween party, Football Sundays, Superbowl, 4th of July, you get the idea. Its easy, and a guaranteed hit with everyone who has tastebuds, and a double hit with anyone who drinks beer.
I use a Rotisserie Chicken for mine BUT if you don’t feel like de-meating a chicken, or you are in a pinch and don’t have the time…..you can use canned chicken. I DO NOT recommend this, I do not do it; but to each his own. Use 3 of the large cans, the ones that are either 12 or 10 ounces.
- One whole Rotisserie Chicken (from the hot foods section of the grocery store)
- 2 (8 ounce) packages cream cheese, softened (let it sit out at room temp for an hour or so)
- 1 Cup Ranch dressing
- 3/4 Cup Frank’s Buffalo Sauce
- 3 Cups shredded Cheddar cheese
- Take all the skin off the chicken. Eat it, throw it out, feed it to your dog or spouse; whatever you like, but it’s not going in the dip.
- Pull all the meat off of the chicken. If you don’t know how, check out this video here http://www.youtube.com/watch?v=w0eeWoLwvBo The only thing I would suggest, which she doesn’t do is I don’t use a knife for the breast, I just use my hands. Also, I take the meat off the wings and drummies as well. ALSO turn the chicken over, there is meat on the bottom of it, pull it off with your hands. (Guess that’s more than one thing)
- Once you have all the meat off, either tear it apart with your hands or chop it up into small pieces using a knife.
- With the heat on medium, put the chicken, buffalo sauce, ranch and cream cheese in a dutch oven sized pan. Stir continually (I use a wooden spoon) until everything is melted together and bubbly. If you don’t think your chicken is broken up/small enough just a potato masher and smush it up some more. Add in 2 cups of the cheese, mix well and till just melted.
- At this point you have two options. You can either transfer the dip to a slow cooker, and sprinkle the remaining 1cup of cheese on top and keep on warm or low and serve it like that. OR you can put in a baking dish and bake it at 425F until the cheese is melted to your liking. Then just set it out with some tortilla chips and enjoy!