My sister-in-law Kimi has been making this buffalo chicken dip since I married into the Denney family. She first made it for my father-in-law who had something similar at a restaurant and had been raving about it so much, she decided to re-create it. Now, it’s a Denney family favorite.
If there’s a football game or other family gathering she almost always makes it (by request of my husband of course). In fact, I’ve only made it a couple of times because I can always count on her to.
This weekend we got together with friends to watch some football, and they love buffalo chicken flavored anything as much as we do, so I knew I needed to make it.
The Frank’s Red Hot definitely gives it some heavy kick, but combined with the cream cheese, ranch and blue cheese crumbles it’s bearable….and absolutely addicting. In fact, the heat is what keeps me going back for more!
Buffalo Chicken Dip
1 (10 ounce) can chunk chicken, drained (I use one 12 oz can from Costco)
1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing (we prefer it made from the Hidden Valley Ranch Packets)
1/2 cup Buffalo wing sauce (such as Frank’s Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness. We added a little more)
3/4 cup shredded Cheddar cheese
blue cheese crumbles
Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese. Pour into a shallow dish or pie pan and sprinkle with blue cheese crumbles and bake in the oven at 350, until the cheese melts and dip is nice and hot.
You can sprinkle blue cheese on half of it for those who aren’t blue cheese fans. We happen to love it so cover the entire dish with it. Serve with chips and celery for dipping.