Recipe Keeper #2: Buffalo Chicken Dip

I've selected the second family recipe from my Recipe Keeper to try out: Buffalo Chicken Dip. And although I can't decipher who this recipe is from by the handwriting, it looks delicious! I do know that I got this recipe from my bridal shower, because it's written on a neon green index card and all of those recipes are in bright, neon colors.

I'm taking the Buffalo Chicken Dip to a potluck at my part-time job, and I think it will be a hit among the girls.

Except, since we work in a clothing store we should probably carry a few mints because this stuff is definitely dragon breath material.

Want the recipe?

Here goes:

Ingredients: 

  • 2 cans of shredded chicken OR one large, cooked, finely diced chicken breast (I recommend the chicken breast, not the chicken-like substance from a can)
  • 2 packs of cream cheese
  • 1 cup of ranch dressing
  • 3/4 cup of buffalo sauce (like Frank's Red Hot)
  • 1 1/2 cup of shredded cheddar cheese (optional, although I used about 1/2 of a cup)
  • Stuff for dipping. 


Steps: 

  1. Mix the ranch, the buffalo sauce and the softened cream cheese in a large bowl with a hand mixer on low speed. 
  2. Fold in the cooked or canned chicken and the shredded cheese. 
  3. Transfer to a baking dish and heat in the oven, or put in a slow cooker on low or warm to keep hot for several hours. I left mine in the bowl until I was ready to go to work, then transferred it to the slow cooker before I left. 
  4. Serve with pita chips, tortilla chips, carrot sticks, celery, bread cubes, pretzels, marshmallows... OK. Too far. Sorry. 
I'm very grateful for this quick, easy recipe from an anonymous family member or friend. It makes a good serving for several people and it surely trumps the average 'ole "ranch dip" that makes it's way to parties and potlucks. 



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