Game Day Buffalo Chicken Dip
Sept. 13th, 2021
The first time I had this type of buffalo chicken dip was years back, as a teenager, at my friends parents’ house during a Super Bowl party. That was way before I started really getting into cooking, but I remember thinking it was bomb.com. For whatever reason, my sister started talking about this dip that I had totally forgotten about, and it made me want to try my hand at my own version!
A lot of recipes out there call for cheddar cheese or adding ranch into the mix. Other popular versions advise using canned chicken…umm no. Something about that just doesn’t sit right with me. Which is why, of course, my version is the best 🙂 haha, but seriously.
Ingredients
- 2 cups of shredded chicken *cheat code – get the whole rotisserie chicken from the hot food section of your grocery store , this works super well and makes your job easy!
- 1/2 tbsp minced garlic
- 1 tbsp butter
- 1/4 cup Franks Original Red Hot Sauce
- 1/4 cup Franks Wings Red Hot Buffalo Sauce *if you want to use just one of these hot sauces you totally can! I liked the mix the best, as buffalo sauce just hits a little bit differently
- 8 oz block of cream cheese, room temperature
- 1/2 cup ricotta cheese
- 1/4 cup blue cheese crumbles
- 1/2 tbsp green onions (aka chives), sliced
- 1 tbsp Hidden Valley Ranch
- Celery and carrot sticks, tortilla chips, and sliced, crusty French bread (or garlic bread, like me!) for serving
Directions
- Preheat the oven to broil.
- In a cast iron skillet (or oven-proof pan), sauté the butter and garlic on medium heat just until the garlic is fragrant, about 30 seconds. Add chicken and hot sauce, toss to coat and let simmer for 1-2 minutes for sauce to thicken.
- Reduce heat to low and mix in cream cheese until roughly combined. Leaving some chunks of cream cheese is good! The mixture doesn’t need to be uniform. Turn off heat and add ricotta cheese, stir until roughly combined.
- In the same skillet, transfer to preheated oven. Broil to brown the tops, which depending on your oven, could take as little as a few minutes so keep your eye on it so it doesn’t burn!
- Remove from oven, and immediately sprinkle with blue cheese and green onions. Drizzle about 1 tbsp of Ranch on top. Serve with celery and carrot sticks, tortilla chips, and bread to give a variety of dipping choices.
I made this for my husband and best friend, Allie, during Sunday football and they went wild. The whole thing was gone in about 5 minutes! I suggest doubling this recipe if you have more than 3-4 people to serve!
With love,
Ashley Jo
