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Buffalo Chicken Dip (aka Crack Dip)
from What's Cooking Blog
4 boiled chicken breasts
8 oz. Hot Sauce
8 oz. Ranch Salad Dressing
8 oz. crumbled Bleu Cheese (I omitted this, as I don't like bleu cheese)
8 oz. shredded Cheddar Cheese
16 oz Cream Cheese, softened
Mix all ingredients, bake at 325 for 40 minutes. Serve with celery and tortilla chips.
I have to say that the recipe was good, but not so great that I would call it crack dip, but that's just me I guess. I halved the recipe, and it was enough to fill a 9" pyrex pie pan. I think the half recipe would be enough for 6-8 people.
I agree, this is a good recipe but not "crack". Actually I make a kind of similar version with more of a mexican nod, everyone I work with says they like it better than the buffalo style!
ReplyDeleteGreat pic though, mine always looks too nasty to take a pic of. LOL
I have yet to make this and I have seen it floating around the board for a year now. I might get around to trying it one of these days. Your picture is wonderful.
ReplyDeleteI also agree, it's OK but not great. Yours looks a lot better than mine did
ReplyDeleteI've been wanting to try this, your photos are FABULOUS!
ReplyDeleteI just added you to my Google Reader and as a Favorite Link on my Blog- everything looks GREAT!
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ReplyDeleteThis recipe has been a household staple and family/friend favorite for years.
ReplyDeleteTry the following changes next time you make it -
4 cups shredded chicken (shredded has a better texture than diced and it soaks up the sauce better, as well as being easier to scoop. I usually use about 1 pound or a little more to get 4 cups once shredded)
12 oz Frank's Buffalo Wing Sauce (key to this recipe - brand is important, as well as wing vs. hot sauce)
skip the bleu cheese crumbles, as you did. For those who prefer bleu over ranch, simply use bleu cheese dressing instead of ranch.
Soften the cream cheese before mixing. Add the dressing and sauce and use a hand mixer to get all the clumps smooth. Then add the shredded chicken and mix thoroughly.
Leave the shredded cheese out -- top the dip with cheese (cheddar is always good, mozzarella makes it a little less tangy, and hot-pepper cheese adds more kick).
This is one of my favorite dips to make...and to eat. I agree about the hot sauce...use Franks. I use one cup of light hidden valley ranch and 3/4 cup (or 1 cup depending who we are feeding) of the hot sauce. And the shredded chicken works much better.
ReplyDeleteI just made this. I used Frank's hot sauce and spiked it with some habenero hot sauce (El Yucateco) and some dried cayenne. I also added adobo to the marinade which adds a flavor I liked. I substituted a gorgonzola dressing for the bleu chese and it turned out very well. this is my 3rd time making this, and the best version yet...
ReplyDeleteMy crack dip: 2 lbs of Hot Pork Sausage, two cans of mild - hot rotelle tomatoes and two sticks of cream cheese. In pan cook up the sausage until done, drain and set aside....Slow melt cream cheese in pot, when melted stir in rotelle. When thoroughly mixed pour over the pork sausage and combine thoroughly. This dip can be consumed warm or cold, does not matter. Haven't found anyone not liking it and it is totally addicting.
ReplyDelete