Sunday, August 26, 2012

Buffalo Chicken Dip

I was in a dipping kind of mood yesterday so I scoured the internet looking for a simple, delicious, and filling recipe. Enter: Frank's® Redhot® Buffalo Chicken Dip


If you love buffalo wings, but hate the mess and work involved in making them, then this is for you. This stuff is seriously amazing. 


I started off with a baked chicken breast (375°F for 45 mins) shredded into a medium size bowl. 


I then stirred in 1/2 cup of Frank's® Redhot® Sauce. I recommend tasting it now to see if this is hot enough for you. Keep in mind that lots of creamy yumminess (the technical term for ranch and cream cheese) will be added in to reduce the heat. I thought the 1/2 cup was perfect but I don't have a high tolerance for heat. 



I let the sauce soak into the chicken while I finished up my homemade ranch dressing. The recipe calls for 1/2 cup blue cheese or ranch dressing, 1/2 cup blue cheese or shredded mozzarella, and an 8oz package of softened cream cheese. I happened to have a 2lb brick of cheddar cheese that was ready for shredding so I used that instead. 


Mix it all together, sprinkle extra cheese on top and bake at 350°F for 20 mins or microwave on high for 5 mins. 



The resulting pinkish goo might not have the most appealing look (especially when you're using your phone for pictures..), but it is AMAZING. I don't know why anyone would eat regular hot wings ever again if this is an option! 


Buffalo Chicken Dip (adapted from Frank's® Redhot® website)

1 large boneless chicken breast, cooked and shredded
1/2 cup Frank's® Redhot® sauce (add more to taste)
8oz softened cream cheese
1/2 cup ranch dressing 
1/2 cup shredded cheddar or mozzarella cheese

Combine all in microwave or baking safe dish. Bake at 350°F for 20 minutes or microwave on high for 5 minutes. 

Enjoy with pretzels, crackers, celery sticks, or even just a fork :)   

2 comments:

  1. Wow! This sounds delish. I'm thinking for time saving purposes, I may use canned chicken (Kirkland brand from Costco). Thanks for posting!

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    1. Hi Natalie! The original recipe actually does call for canned chicken (two 12.5 oz cans), I just always seem to have chicken breast on hand.
      You should definitely make it, though. You won't regret it! :))

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