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Buffalo Chicken Dip

4 years ago :: Jan 23, 2009 - 2:31AM #1
PAJeterFan Posts: 2	This is a great recipe for football sundays. BUFFALO CHICKEN DIP 2 cups cooked, shredded chicken (about 3 boneless chicken breast halves) 16 oz. cream cheese 1 cup ranch dressing 12 oz. Red Hot sauce 3/4 cup chopped celery 1 cup shredded cheddar cheese TIP: use approx. 3 boneless chicken breast (halves), and if you boil them they are easier to shred. you can make these ahead of time or the night before. be careful if you make them at the same time, don't burn your fingers shredding them. After you prepare chicken, sautee celery in small amount of butter, once the celery is mostly cooked, then add the chicken, red hot sauce and cream cheese. Bring this mixture to a boil and then add ranch dressing. Pour into casserole dish (9x11) and bake for 30 minutes @350 degrees F. Remove from oven, top with cheddar cheese and place back in oven for 5 minutes. Serve with tortilla chips or crackers. ENJOY! and GO STEELERS!
4 years ago :: Jan 31, 2009 - 12:04PM #2
Cannedmonkeymeat Posts: 0	I was sitting here thinking, "Hey, Chad, you have all of these ingredients sitting around. Make it"! So, I did. I've had it before and loved it but never thought to ask for the recipe. Thanks so much, my friend. It is deeeelicious! HERE WE GO!!!!!
4 years ago :: Jan 31, 2009 - 2:37PM #3
MyYESNetwork Posts: 0	Did you use all of the hot sauce? I looked at this recipe and I was kind of taken aback by the amount of hot sauce.
4 years ago :: Jan 31, 2009 - 5:28PM #4
twodeemo Posts: 29	As anyone knows, the secret to hot wing sauce is NOT Franks. Nay nay. Equal parts of Crystal Regular and Crystal Hot is the essential combination that makes wing dip what it is today. Of course a splah of red vinegar doesnt hurt either.
4 years ago :: Jan 31, 2009 - 5:40PM #5
MyYESNetwork Posts: 0	I am not a fan of hot sauces in those quantities, I like to use a variety of peppers to create heat, but the unfortunate thing is peppers can be non uniform. One can be a lot hotter than the next and vice versa. I made a crab dip with cerranos and pablano's and one version came out insanely hot, the other was mild. (it is okay I have dried habernero flakes, I make myself). Never taste those for freshness.....
4 years ago :: Jan 31, 2009 - 7:35PM #6
Cannedmonkeymeat Posts: 0	No, Demon, I used it to taste - much like everything else in the dip! I don't like measuring things out.
4 years ago :: Jan 31, 2009 - 7:53PM #7
MyYESNetwork Posts: 0	I do not even own measuring cups, I like the idea of that dip, the pulled chicken sounds good (not as good as pulled pork) bump it up a notch and you have some good sandwiches.
4 years ago :: Jan 31, 2009 - 10:52PM #8
Cannedmonkeymeat Posts: 0	I think I have the 1/3 cup around here somewhere. You're right about the sandwiches. Increase the meat ratio, garnish with some slivered celery and slap it all on a nice marble rye.
4 years ago :: Jan 31, 2009 - 11:06PM #9
MyYESNetwork Posts: 0	Add more meat, dice up some celery into the mix, toast some good bread, shred some lettuce (I mean shread a fine cut on the cross sections), shave some carrots, and get a few slices of smoked bacon and a good cheddar cheese. Make it a triple decker with some fresh sliced tomatoes, some chipotle mayo, and you have me.
4 years ago :: Feb 01, 2009 - 3:01AM #10
PAJeterFan Posts: 2	I know it sounds like a lot of hot sauce but it's really not. This makes quite a bit of "dip" (9x11 pan). The really cool thing is that it is good hot or cold. Completely different taste for each. I do know some people who use half as much hot sauce, but most of the people I give the recipe like it as is. Whatever your taste. It's nice to take to a superbowl party too! HERE WE GO STEELERS!!!!

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