It’s almost the Super Bowl and while the 2021 NFC Championship caused some serious heartache in my house full of Packers fans, it was THIS DIP that carried us through. No exaggeration here. This dopamine inducing pot of love is just what you need to get through a nail biter of a football game.
This is a special treat that I only make during the last weeks of football season. Why? There’s no way to functionally make a low cal version of it. You could swap the ingredients for low cal options – but don’t. I did it once, and the result was…not good. Also, I refuse to eat it in moderation and I prefer having unclogged arteries. So, I make it once or twice a year and eat it without guilt or shame (which, really, is how food should be enjoyed anyway).
Buffalo Chicken Dip
Equipment
- Dutch Oven or a shallow pot you can put on the stove and in the oven
Materials
- 2 blocks cream cheese large dice
- 1 cup ranch dressing
- 2 cups shredded cheddar separated
- 1 lb shredded (or chopped) chicken breast or thighs - completely up to you
- Hot Sauce as much as you want
Instructions
- Gather your ingredients
- Preheat your oven to 350
- Put your chopped cream cheese on a plate and stick it in the microwave on 40% power for 30 seconds. Repeat until it's soft and warm to the touch.
- Put your pot on the stove, medium low heat. Add your ranch dressing and your (now warm) cream cheese.
- Break up your cream cheese and incorporate it into the ranch. This is going to look gross. Keep going!
- Once the cream cheese melts, it will look like this
- Add 1 cup of shredded cheddar and melt it into the mix.
- Chop or shred your chicken and add it to the pot. You can used precooked or cook your own. The choice is completely up to you. I've made it both ways and I usually just do whatever strikes my fancy that day.
- HOT SAUCE TIME! My cousin, Carolyn, is the originator of this recipe. When she gave it to me, her exact instructions were "make it as pink as you like"Here's the hidden secret in this dish, smack in the middle of the instructions:1. I am the biggest wuss when it comes to any spice at all. Literally. There are entire restaurants I don't even bother to go to because I can't hang. 2. If you try to make this without the hot sauce, it is straight up gross. You NEED the acid to break up the creaminess of the ranch/cheese fever dream that is this dip. 3. Add it a little at a time, mix it up, taste it with a chip. Keep going until you've hit your preferred level of spice. You can always dish it out and add more in individual bowls, so lowest common denominator is the way to go.
- Cut the heat to the pot. Top with cheese.
- Put in the 350 degree oven for 15-20 minutes.
- Wait impatiently
- Take it out when it is hot and bubbly and serve immediately
