Friday, July 12, 2013

Buffalo Chicken Dip (plus variations!)

This recipe is brought to you by request of one of my oldest friends, and it's her birthday!  And I didn't just mean to call you old, but uhhhhhh, yeah... no digging myself out of this one.  Because my friend is a much more fancy cook than me, I've included two variations and a link to a dip I've been wanting to try, but I have not brought myself to actually browse the beer aisle for the ingredients (also something she's way better at).


Buffalo Chicken Dip

2 8-oz packages cream cheese, softened
3/4 cup Frank's Red Hot
1 cup ranch dressing
2 cups cooked and shredded/chopped chicken
1 cup shredded cheddar

Preheaat oven to 350F.  With a hand mixer, blend together cream cheese and hot sauce until well blended.  Mix in ranch dressing.  Fold in chicken and cheese.  Spread in a 9x13 baking dish.  Bake for 30 minutes or until hot and bubbly.

Variation #1:  Taco Chicken Dip
Subsitute taco sauce for hot sauce and Mexican cheese blend for cheddar.

Variation #2:  BBQ Chicken Dip
Subsitute BBQ sauce for hot sauce and Monterrey Jack for cheddar.

And for my final birthday gift:  Buffalo Chicken Beer Cheese Dip!  I am completely overwhelmed by the beer terminology in the text.  But if anyone would actually like to tell me what beer to buy, I'd be willing to attempt it.


  1. i heart this. sosososososo much! i may have to make one of these this weekend!!

  2. also, the beer MUST find some lagunitas ipa and throw it in there...i think pliny might be too hoppy. just you wait, come christmastime, i'll try to smuggle you some lagunitas sucks. it's my new favorite for cooking (and drinking, of course).