This is a modified version of the recipe found here on allrecipe.com. My big problems with the original version are that it uses canned chicken, which I just find gross. Plus it has you put it in a slow cooker to warm it all up. That probably isn’t a bad idea if you make a ton of it, but I’ve found just heating it up in a casserole dish and leaving it out on the table it stays warm for a really long time, and it’s almost always completely gone before it gets cold anyway. So here goes… Buffalo Chicken dip with updates.
- I have heard, though I haven’t tried it myself, that you can use Blue Cheese dressing instead of Ranch if you really are opposed to ranch. As I’ve said, I never tried it.
- For the cheddar, I definitely recommend using an actual block of cheddar cheese, not the pre-shredded stuff in the bag. I’ve tried both and the real cheddar version comes out much smoother and less oily. I think that is somehow related to the coating they apply to the bagged stuff to keep it from sticking to itself. I used the orange extra sharp New York variety, but not sure it matters much.
- I like to split up this recipe sometimes and put it into 2 separate casseroles. It does make a lot, and if you’re only having a few people over you may not make it through all of it. Once in the casserole it can be refrigerated or even frozen (though you should freeze it in a tupperware) until later. This is also nice if you want to put it out twice say in the first quarter and third quarter of a football game 🙂
- You don’t have to bake it in the oven right away. You can make everything ahead of time keep it in the fridge and then pop it in the oven when you’re ready for it.
Buffalo Chicken Dip
1 package (1.25- 1.5 lbs) of boneless skinless chicken breasts (3 pieces)
1 cup of Frank’s Red Hot sauce
2, 8oz packages of cream cheese
1 cup Ranch dressing (I like Hidden Valley since it’s the “original”)
1 3/4 cups shredded cheddar cheese, divided into 1 1/2 cup and 1/4 cup portions.
Serve with: carrots, celery, chicken crackers, tortilla chips, cut up slices of bread, whatever you like to dip!
- Boil your chicken until cooked through. I think it takes around a 20 minutes to a half an hour, but I’ve never timed it.
- Shred the chicken. My nifty trick for shredding chicken: put the cooked chicken in the bowl of your kitchen aid mixer and turn in on to medium. Give it a minute or so and you’ll have perfectly shredded chicken!!! (it might work with a regular hand held mixer or a food processer, though I’ve never tried.
- In a skillet, add together chicken and hot sauce (skillet on 6 or 7). Mix together until everything is well heated through.
- Add the cream cheese and ranch dressing into skillet mixture. Stir together until mixed through and the cream cheese is melted.
- Add in 1 1/2 cups of your cheddar cheese. Again stir until well mixed and cheddar is melted.
- Transfer everything into one or two small casserole dishes. I used the smallest ones I have which are probably 1 1/2 quarts. It all fits.
- Top with the remaining cheddar cheese.
- Put in the oven at 350 degrees until heated completely through, about 20-25 minutes. I usually keep the cover on it for 15 minutes so the cheese on top doesn’t burn, but then take it off towards the end to allow it to brown up a bit.