‘Stir Crazy’ for Buffalo Chicken Dip

The holiday season is officially upon us, which means holiday parties and “what can I bring?”

I feel like in many families and social circles we have that one person who is just expected to bring their signature dish – whether it’s Grandma’s stuffing or your bestie’s sangria. I’d be lying if I said I’m not that person – because everyone looks at me and says, “she’s bringing buffalo chicken dip.”

And honestly, I’m never mad about it. I’m more than happy to give the people what they want.

Buffalo chicken dip is one of those dishes that’s impossibly easy, and next to impossible to screw up. I’ve seen a handful of different versions of the recipe floating around, but I thought (in the spirit of giving) I’d share my tried and true recipe with y’all. You don’t even have to tell where you got the recipe when you ‘wow’ them at the company Christmas party. It can be our little secret, I’m feeling giving.

Now, if you take a look at the recipe, you’ll notice some very distinct things:

  1. Yes, I used canned chicken. Sue me. From experience, it tastes better. I’ve used grilled chicken breast, and the natural juices generally cause it to be a little more watered down than I like. But, if you’re weirded out by it, feel free to use ‘real’ chicken breast.
  2. Ranch dressing is key, blue cheese is the devil. I’d say I’m not judging you for using blue cheese but… I’m judging you. I just really hate it, and prefer ranch any day of the week.
  3. Frank’s Red Hot. I’m not from Buffalo, but growing up in northwest PA means my taste buds are very distinct on 2 things: Heinz ketchup and Frank’s Red Hot. You can use your preference of hot sauce, but Frank’s is definitely the superior of the options.

Alright – let’s get down to the cheesy, gooey, goodness:

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Buffalo Chicken Dip


Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 12.5 oz cans Tyson Premium Chunk White Chicken (in water)
  • 2 cups Kraft Shredded Mild Cheddar
  • 8 oz Philadelphia Cream Cheeze I use the 1/3 fat
  • 8 oz Hidden Valley Ranch
  • To taste Frank's Red Hot

Instructions

  1. Soften cream cheese, either in microwave or allow to sit out at room temperature. 

  2. Drain the canned chicken. If you don't have a can strainer, you can use the top of the can to get drain the water out. 

  3. Mix all ingredients in a large mixing bowl. I have found it works best to mix them in the following order: chicken, shredded cheese, cream cheese, ranch, hot sauce.

  4. Heat, and enjoy! 

You have a couple different options when it comes to how you want to heat your dip, and it really is all up to your personal preference.

When I’m making it at home just for the two of us we’ll pour it directly from the mixing bowl into a tupperware container, and heat it up by the bowl. But if I’m making it for a large group, I love to stick it in the crockpot and slow cook – perfect for a holiday party!

Some people also prefer to bake in the oven – that’s always a good option too. The only problem I’ve had with that is that I like my dip on the creamier side, and baking it tends to dry it out a bit.

You also have a ton of options when it comes to what you serve it with – crackers, celery, tortilla chips, etc. In our house, we swear by Tostitos Scoops (and I’m talking the party size bag of them.)

 

How do you make your buffalo chicken dip? Drop a comment and let me know if your recipe is similar to mine!

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