Buffalo Chicken Dip (double batch)

A couple of years ago a co-worker brought this awesome dip to our office potluck. I seriously could have stood over the crock pot dipping celery sticks all day.

If you are a lover of buffalo wings this is the dip for you. If you are a lover of cream cheese, this is the dip for you. If you aren’t on any type of diet and really don’t care that you need to be on a diet, this dip is for you. Of course, enter at your own risk! One could probably get the same result by just slapping the this dip right on the ol’ hips and thighs instead of eating it (especially if your hubby picked up regular cream cheese instead of reduced fat . . .eek!). But, it’s much better to savor and enjoy Buffalo Chicken Dip with friends and family. Here is how I make a double batch . . .

For a double dose of YUM you’ll need . . .two rotisserie chickens, four 8 oz packages of cream cheese, one 12 oz bottle of Frank’s Red Hot Sauce, one 16 oz bottle of Ranch dressing, and 2-1/2 cups (or more) of cheddar cheese.

The bird is the word . . . Remove all of the meat from both chickens. Dice or chop into bite-size pieces. I used my new Pampered Chef Salad Chopper. I love this tool!

You can also use canned chicken (two 10 oz cans, drained). Or, if you are Superwoman (or man), you can certainly bake your own chicken. I personally prefer the taste (and convenience) of rotisserie chicken.

Note: If you have two dogs and two cats at your feet ready to “assist” you with the meat removal, you may just want to throw them a piece or two . . . but no bones! :-)

Gettin’ Spicy!Combine chicken and the entire 12 oz bottle of Frank’s Red Hot Sauce in a large pan. Heat through.

That’s a lot of meat . .   If making a double batch, you may want to use a large pot (I switched because I knew this double batch could get out of hand). 

Time for some love . . .Melt in the blocks of cream cheese. I melted two at a time to make sure they melted evenly.

 You can’t have wings without the ranch . . .Stir in the entire 16 oz bottle of Ranch dressing. 

It’s gettin’ It’s gettin’ It’s gettin’ kinda heavy . . . 
Add 2-1/2 cups of shredded cheddar cheese.

Old FaithfulContinue to cook on low heat until the cheese is completely melted.

After adding the shredded cheese, you can transfer to a slow cooker (and, if desired, add additional cheddar). This is great if you are serving at a party, potluck, etc. Since I was making the dip ahead of time (to put in slow cooker the next day), I continued to cook on low heat until the cheese was completely melted.

I love how this dip bubbles while cooking. It makes me think of little tiny geysers. You just don’t want to have an “Old Faithful” moment like I had. That is, unless you like cleaning your cupboards, stovetop, and everything else in the area. So, you may want to put a lid on it.

 Gonna make you sweat . . . I love how the Frank’s Red Hot Sauce “sweats” from the cheese mixture. Don’t worry . . .unless you use the really spicy version of Frank’s Red Hot Sauce, you won’t burn your tongue with this dip.

Ready to enjoy . . .I think this dip tastes best with celery sticks and tortilla chips. I’ve also used carrot sticks and chicken-flavored crackers.

Ok, who am I kidding?? Truthfully, this dip is so good you could lick it right out of the bowl! Ha! I hope you enjoy it as much as I do.

 

Buffalo Chicken Dip (double batch)                Printable Recipe

Ingredients:        2 rotisserie chickens    4 packages of cream cheese (8 oz each)    1 bottle of Frank’s Red Hot Sauce (12 oz) or other pepper sauce    1 bottle of Ranch dressing (16 oz)    2-1/2 cups (or more) of shredded cheddar cheese Directions: 1. Remove all of the meat from both chickens. Dice or chop into bite-size pieces. 2. Combine chicken and the entire bottle of Frank’s Red Hot Saucer in a large pan. Heat through. 3. Melt in the blocks of cream cheese. I melted two at a time to make sure they melted evenly. 4. Stir in the entire 16 oz bottle of Ranch dressing. 5. Add 2-1/2 cups of shredded cheddar cheese. 6. Continue to cook on low heat until the cheese is completely melted. Notes: You can also use canned chicken (two 10 oz cans, drained) or bake your own chicken. I personally prefer the taste (and convenience) of rotisserie chicken. After adding the shredded cheese (step 6), you can transfer to a slow cooker (and, if desired, add additional cheddar). This is great if you are serving at a party, potluck, etc. If you are making the dip ahead of time (to put in slow cooker the next day), continue to cook on low heat until the cheese is completely melted. Refrigerate and warm in slow cooker on low heat. Serve warm with celery sticks,  tortilla chips, carrot sticks, and chicken-flavored crackers. For a single batch, you will need:   1 rotisserie chicken   2 packages of cream cheese (8 oz each)   1 cup Ranch dressing   3/4 cup Frank’s Red Hot Sauce   1-1/2 cups of shredded cheddar cheese