Wednesday, December 15, 2010
Buffalo Chicken Dip
Christmas Eve in my family consists of appetizers (a huge spread), games, presents, and even a few drinks (shhhh). When I met my husband and found out that his family treats Christmas Eve the same way, I knew it would always be fun, even if we had to trade off. I was thrilled would never miss out on this tradition that I had grown fond of. I usually switch up what I bring to the feast, and this year will be no exception. I'm not quite sure what I will bring, but I know this dip is always an option. Timothy and I are huge fans of spicy food, and really love buffalo chicken wings. I first tried this dip when I was at my last teaching stop. My friend Monica (shout out!) made this for our basketball girls and I was hooked instantly. Sure, it's not really healthy, but everyone needs to have a little break now and again. All things in moderation, I say! Or as my students say...Ya' huuurrrrdddd me?? Even if you don't have a Christmas Eve celebration quite like my family, make this dip for your next holiday, New Year's Eve, or super bowl party. It will be gone...pronto! Ya' hurrrrdddd me?? Ok, I'll quit...
Start by heating up your shredded chicken with the hot sauce. Please please please use Frank's Red Hot. I cannot guarantee the quality or taste of anything else. And Frank is pretty much the shiz.
Stir in the cream cheese until it gets all melty and yummy. Be patient, the creaminess will happy, I promise.
See, I told you!
Now stir in the ranch dressing. Remember the part about this that is in no-way-shape-or-form healthy? Yeah forget about it! (Said like Al Pacino, not Hugh Grant)
Melt in the cheddar cheese and transfer to a slow cooker. Now pat yourself on the back for making such a delicious and easy dip, now you can fold laundry. Even I'm beginning to get better at that part!
Buffalo Chicken Dip
Printer Friendly Version
Yield: about 4 cups of dip
3 boneless, skinless chicken breasts, cooked and shredded (or substitute 2 (10 oz) cans chunk chicken, drained)
2 (8 oz) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup Frank's Red Hot (must be Franks)
1 1/2 cups shredded Cheddar cheese
*optional dippers: Celery or other veggies cleaned and cut into 4 inch pieces, tortilla chips, chicken-flavored crackers, or anything else you can think of!
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in the shredded cheese and transfer to a slow cooker.
2. Cook on low setting until hot and bubbly. Serve with dippers*.