Monday, November 26, 2007

Buffalo Chicken Dip Recipe Request by Debbie

From time to time, I just have to post the recipes that have been requested. Usually, these are from food I've served at my Stamp Camps and/or Workshops. This weekend's request was from Debbie, who wants my Buffalo Chicken Dip Recipe.. so here goes:

Buffalo Chicken Wing Dip

4 boneless chicken breasts (or leftover chicken meat)
Water to cover
1/2 tsp salt
1 bay leaf
3-4 black peppercorns
1 small bottle of Hidden Valley Ranch Dressing
1 package cream cheese, softened
1 small bottle Frank's Red Hot sauce
Tobasco, as desired
1 1/2 cups shredded mozzarella cheese

Set Oven to 425 degrees

Simmer chicken in water for 30 minutes with salt, bay leaf, and peppercorns.. until cooked. Remove from water, and allow chicken to cool slightly.
Place chicken in bowl, and shred with two forks, add Frank's Hot Sauce, tobasco (if desired), and Ranch dressing.
Spread softened cream cheese along the bottom of an oven safe dish (I use an 8x10 pyrex dish.. an 8x8 would work as well).
Spread chicken mixture over the cream cheese, and then sprinkle with mozzarella (Caution: too much cheese will make it hard for dipping).

Cook for 20 minutes or until cheeses becomes bubbly.

Serve with Celery Sticks, Tostitos, or Triscuts.
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Barb S said...

Thanks for this recipe. I made it to take to my Brothers for Christmas Eve and it was a hit. Everyone loved it. TFS!! Barb

Anonymous said...


This is a good recipe, only thing I do differently - is for us Buffalonians...
we use Cream Cheese mixed with the Hot sauce as our base.
Next we put chopped celery on top of that.
The Chicken comes next which we also mix with Franks Hot Sauce or even the Anchor Bar Sauce, (the Anchor Bar was the place of origin of the Chicken Wing covered in a sauce)
I also prefer to just use a small roasted chicken - that we pick up at the store already cooked and ready to shred up in to pieces.
Then we pour about 8 ounces of "Chunky Blue Cheese" dressing over that.
The cheese comes next - and we just sprinkle a bit of shredded cheddar cheese.
We serve the DIP while it is Warm
I use Scoops for dipping...the Dip doesn't last long enough for worrying about getting through any hardened cheese after cooling.

Happy DIPPING!!!