Buffalo Chicken Dip (aka “Crack Dip”)

January 19, 2011

Yes, I know, I am WAY late to the game! This recipe has been circling food blogs and message boards for a long time. I’d never had an occasion to make it since we don’t go to a lot of parties. And my picky-eater-of-a-husband dislikes most of the ingredients in this so making it at home wasn’t going to fly. But finally my brother-in-law and his wife had a housewarming party so I thought it would be a good excuse to make this dip!

The whole time I was making it I was thinking “this better be freaking awesome after all I’ve heard about it!” I had high expectations. And you know what? I wasn’t disappointed. It WAS awesome – I got several raves on it at the party. I had some of the leftovers for lunch the next day and as I write this, I’m thinking about making up another tiny batch this weekend 🙂

Here is the recipe (from another blog with which I am associated):

Buffalo Chicken Dip (aka “Crack Dip”)

4 cups boiled, shredded chicken breast
12-oz bottle Frank’s Buffalo Wing sauce (not hot sauce) 
1 cup ranch or blue cheese dressing
16 oz cream cheese (2 packages – not low fat b/c the texture is different)
1 cup shredded cheese (any flavor)

1) Mix the softened cream cheese with the wing sauce and ranch dressing until all lumps are gone (either with a wisk or an electric mixer).
2) Add in the boiled, shredded chicken. Mix well.
3) Pour into casserole dish (at least 8×8), sprinkle cheese on top, and cover with foil.
4) Bake at 400 for 30 minutes. Remove the foil and bake until the cheese is bubbly in the center (another 10 minutes or so).
5) Serve hot with Tostitos Scoops or any crackers, even celery.

My notes:

  • I made a 3/4 recipe (because I boiled chicken and it came out to 3 cups). It nicely filled an 8×8 glass dish.
  • I couldn’t find the “Buffalo” level of hotness for Frank’s sauce, so I chose the least hot sauce in this line (“Sweet Heat BBQ”). I’m not a fan of spicy foods and this was perfect because it had a kick but it wasn’t too hot for me.
  • I used ranch dressing and cheddar cheese.
  • Make sure to really soften the cream cheese. I may have rushed this step and I had a hard time getting the lumps out because of it!
  • I added a couple of small handfuls of cheese that I mixed in with the rest of the dip (I love cheese, what can I tell ya?). Then I didn’t add the cheese on top until the last 10 minutes (I misread the directions, oops!)