Buffalo Chicken Dip
Total TimePrep/Total Time: 30 min.
Makesabout 2 cups
I made this about 5 times over the holidays and it was a huge hit! I followed the advice of other reviewers and mixed it all together. I used canned chicken which is easy to always have on hand, and it was fine.No one even noticed.
BBQWalt: thanks for the clarification about the salt in Frank's red hot sauce. That explains something. Recently, I've been finding that sauce too salty, so I've switched to Sriracha sauce. Also, thanks to everyone who suggested mixing all the ingredients together. I will make this, but I'll mix everything together instead of layering it.
I added jalapeños! Yum!
I loved this recipe! I have to say I followed some of the other reviews’ suggestions to mix the ingredients together instead of layering. It came out amazing! I also halfed the shredded cheese and sprinkled some on top. I subbed fat free cream cheese and used actual blue cheese. I coulda used less of the Buffalo sauce but it’s still good and tangy!
WAY too much cheese!! Cut the cheese by 1/3 at the least, and probably by 1/2. Then mine everyone else said, MIX it all together. Put just a little bit on top. Also, recommend broiling for a couple minutes at the end to brown the cheese
So yummy! As other reviewers suggested, I also always mix all the ingredients together and sprinkle some cheese on top! Easier to dip and scoop out once it's all mixed together too.
Soften the cream cheese first. Throw it in the microwave for a couple seconds. Add cream cheese, canned or cooked chicken (shredded or chunks for a more thick dip). Add your ranch, cheese and buffalo sauce. Mix all together and then spread in a baking dish. Cover the top with a thin layer of cheese and bake for 20 min. With everything being mixed together the consistency is much better. Optional: top with chives or blue cheese crumbles.
***WARNING*** MIX ALL THE INGREDIENTS TOGETHER. Maybe sprinkle a little cheese on top. Otherwise, you will have a thick layer of cheese on top.
190mg of sodium per teaspoon of Franks Red Hot. I made a double batch following instructions. Then I made a test batch with Gringo Bandito Original hot sauce and Fresh Blue Cheese Dressing(Maria's). Even my wife who does not like Blue Cheese dressing prefered the test batch. ONLY 25mg of sodium per teaspoon of Gringo Bandito but it is pricey. We were using Ken's Steakhouse Buttermilk Ranch for the double batch. The amount of grease floating on top of the Ken's batch was amazing. We will try a fresh ranch next time and see if it solves the grease problem and Gringo wins the taste salt contest hands down. Only three stars with Franks. I failed to compare sodium levels on the dressings.
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