A few years ago I was introduced to the wonder that is Buffalo Chicken Dip at a ’4th July American Extravaganza’ and after gladly consuming what can only be described as a large vat of this glorious stuff, I have never forgotten how unbelievably delicious it was.
And after a bit of practice, I’ve learned to make it myself. It’s a great thing to have at a party or as a grazing snack, it’s creamy and filling and you’ll use more dip than chip when eating it. It’s not particularly healthy, but it is damn good. Also it doesn’t photograph particularly well, whether this is because I was trying to scoff it at the same time, or just that this down right dirty dip isn’t too pretty, will be left to you to decide.
Ingredients (to make a lasagne dish size):
- 1 x 300g tub of Philadephia (real, not light or extra light)
- 1/4 cup Frank’s Buffalo Wings Sauce (US will be able to get this anywhere, UK this is sold at Tesco surprisingly. As a substitute you can use barbecue sauce too, but if you want a bit of a kick, a hot sauce is best. I used Frank’s because that is what is traditionally used, but next time I am going to use one of The Rib Man‘s sauces as it will make this dip off the scale in terms of deliciousness)
- 1/2 cup Ranch Dressing (any type you like)
- 2 x handfuls of grated cheddar (or a stronger cheese if you prefer)
And here is how you make it:
- Pre heat oven to 170 degrees.
- Grill the chicken, then with two forks, shred the chicken. The motion is simple and make sure you get the chicken as fine as possible and place in a mixing bowl.
- Top with the remainder of the grated cheese and bake in the oven for 20 minutes.