This is Buffalo Chicken Dip (or hot wing dip for the sake of the blog). It doesn't look all that appetizing, but trust me, it's awesome. And normally I would never choose a vegetable over a chip for dipping, but in this case, it actually tastes just as good.
(**UPDATE 1/1/13: Most of the Authentic Eats links on the website seem to be broken, so I'm posting the original recipe here).
All you need is some cream cheese, Franks Red Hot Buffalo Wing Sauce, Ranch dressing, and cheese.
Oh, and you'll also need some cooked, chopped chicken. I had actually roasted a chicken the night before, so this worked out perfectly. Cooked chicken breasts or a rotisserie chicken from the grocery store would also work. (Or maybe even leftover turkey from Thanksgiving?)
Mix together all of the ingredients (except for 1/4 cup of the cheese) in a square baking dish (if doing a single batch), or a larger rectangular one (if you're making a double batch).
Sprinkle with remaining cheese and two tablespoons wing sauce (not pictured) and bake in the oven for about 20 minutes until warm and melty.
If you are making it for a tailgate, I would mix it up in a heavy disposable aluminum pan and cook it on the grill. OR...you could make it at home and keep it warm in a Tailgate Hot Bag. Serve with carrots, celery, and chips. Careful, this dip can be habit forming!
Buffalo Chicken Dip
Keywords: appetizer buffalo wing sauce chicken cream cheese cheese Tailgate Super Bowl
- 8 ounces of cream cheese (I used the "whipped" variety)
- 1/2 cup ranch dressing or blue cheese dressing
- 1/2 + 2 tablespoons Frank's RedHot Wing Sauce (make sure you use the wing sauce not hot sauce)
- 1/2 + 1/4 cup cheese (either blue cheese crumbles, shredded mozzarella or shredded jack)
- 2 cups cooked, chopped chicken
- Preheat oven to 350 degrees.
- Mix together all of the ingredients (except for 1/4 cup of the cheese) in a square baking dish (if doing a single batch), or a larger rectangular one (if you're making a double batch).
- Sprinkle with remaining cheese and two tablespoons wing sauce and bake in the oven for about 20 minutes until warm and melty. Serve with carrots, celery, and chips.
(*Feel free to double or triple amounts if making for a large group.)
Powered by Recipage