Buffalo Chicken Dip has got to be one of my most favorite dips. It always reminds me of parties and get-togethers of the past.
I found a recipe for the dip on Frank's Red Hot website, but I made a few changes.
Here's my version.
 |
| Mmm.. Tasty. |
Ingredients:
8 oz cream cheese
1/2 cup ranch dressing
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
1 cup shredded mozzarella cheese
2 small cans of chicken (or 1 large can)
First, set your oven to 350 degrees and start by mushing the cream cheese into the bottom of your baking dish. It's not necessary to have a deep one- ours was only about 2 inches deep.
 |
| It gets easier to mix when all ingredients are added. |
Then, add your ranch dressing, hot sauce, cheese and chicken. Mix it up!
It'll look something like this.
 |
| Half-way through the baking process. |
Pop it in the oven for about 20 minutes. I took mine out halfway through to re-stir the newly melted ingredients.
When it's ready, let it cool for a bit before you devour it. Then spoon some onto a plate, grab a handful of tortilla chips and chow down!
My Tips:
Can I confess something here? I don't like ranch dressing. Maybe that's not such a shock to you guys, but most of the people I know think I'm absolutely nuts.
The good thing about this recipe is that the ranch and the hot sauce kind of keep each other in check. The ranch keeps the hot sauce from being too hot, and the hot sauce takes the dressing's flavor down a notch.
The original recipe says the ranch can be substituted with blue cheese, but we decided the dressing would be the best choice for us.
We made the dip again over the weekend, but added about 2 teaspoons of another specialty hot sauce (found in one of those sort-of-hot to my-mouth-is-on-fire hot sauce variety packs) to the mix this time. It was amazing. The two spicy flavors added so much to the dip that the batch lasted no longer than 36 hours.
Try it out! Let me know what you think. Are there any other variations that you like better?
No comments:
Post a Comment