I've been working on a buffalo chicken dip for a while now, after 5 years and many batches I think I have the recipe down to a science. Before I get into the recipe I want to explain some of my ingredients and choices, this isn't your typical buffalo dip!
Most Buffalo dips I've tried are too thin and liquid to scoop, have huge chunks of chicken, or taste like mostly ranch dressing. Most of the ones that are made correctly are done in a brownie pan and after just a few minutes have a hard crust that forms making it difficult to get to the tasty dip hiding inside. My recipe attempts to solve all of these issues and more creating a consistent and thick Buffalo Chicken Dip that's perfect for dipping!
Many people also make this dip with blue cheese. If thats what you like then go for it. I have found the blue cheese to be overpowering, even just an ounce or two can overwhelm the dish with the blue cheese flavor. Not everyone likes blue cheese either, so its best to just leave it out.
Quality and brand name ingredients help make this dip even better. Use Franks Red Hot sauce because it's consistent in flavor and balances well with the other ingredients. After the dish is done you can add a different hot sauce if you wish. I find that using Hidden Vally Ranch dressing and Philadelphia cream cheese add a specific flavor that cheaper products do not. I would highly recommend using the exact brands and sizes that are shown in the recipe. The recipe will almost completely use the entire bottle of franks etc. so its best to buy everything fresh and not just whatever you have floating around.
With that said... lets look at the ingredients.
Step 1: Ingredients and Tools
Brett's Buffalo Chicken Wing Dip
Makes about 2 quarts. Takes 30 mintues Ingredients
- 2 lbs of skinless boneless chicken breast
- 12oz+ of "Hidden Vally Ranch" ranch dressing
- 12oz+ of "Franks Red Hot" hot sauce
- 16oz (2 packages) Regular Philadelphia Cream Cheese (NOT low fat etc)
- 8oz Shredded "Mexican" blend cheese
- 2qt (small) crock pot
- 2qt+ pot to heat the sauce
- 4qt+ pot or pan to boil chicken
- Stand Mixer (kitchen Aid etc) or food processor to shred chicken
- Knives, Spatulas, and other typical kitchen tools