Every time I shred a rotisserie chicken, I wonder why I’m not vegetarian. So you can guess I’m not down with gnawing on hot wings because of the bones. And I don’t like dark meat.
But I love buffalo chicken – boneless buffalo white chicken with ranch dressing, buffalo wraps, buffalo chicken salads, the list goes on. But those dishes are often served with tangy blue cheese, not ranch dressing. That’s why this spicy, oh-so-creamy dip is a top pick for people who love ranch dressing with their fiery buffalo chicken, and people you’d never catch at the dinner table with an animal bone in their hands.
You’ll enjoy this dip hot or cold. I mostly like it hot on tortilla chips and Jason likes it more as a cold spread. At least we agree on our favorite tortilla chips; the same big, salty ones we use to scoop up hearty Chicken Black Bean Salsa.
Although this dip has never made it past the chips in our house, it is addicting and you may find yourself craving it every day for every meal. Of course you could wrap it up in a morning burrito, but here are some ideas to use this dip in recipes that will carry you through evening meals and midnight snacks:
- Grilled [buffalo chicken] cheese sandwiches
- Tower of buffalo chicken nachos with veggie toppings
- Buffalo chicken panini
- Buffalo chicken & ranch quesadilla
- Enchiladas with creamy buffalo chicken ranch filling
- Croissant roll-ups
- Buffalo chicken taquitos
- Buffalo chicken pizza, topped with crunchy vegetables and baked ’til hot and bubbly
Here’s how you make my favorite buffalo ranch chicken dip:
In a large pan over low heat, slowly melt the cream cheese, stirring until silky and melty. You don’t want any chunks of cream cheese. Keep in pan on low.
In a bowl, stir together the wing sauce and the ranch dressing.
Add to the melted cream cheese and stir until everything is mixed together well.
Add the shredded cheeses to the pan and stir with a wooden spoon until the cheese is melted and the dip is well combined.
Toss in the shredded chicken and stir.
Buffalo Ranch Chicken Dip
2 (8-ounces each) packages cream cheese
1 (12-ounce) wing sauce (I use Hooters wing sauce, medium, because I’m kinda wimpy that way, but your sauce can be a heat factor of hell’s deepest pit or whatever you can handle without needing flame retardant clothing)
1 cup prepared ranch salad dressing (I use Hidden Valley, but I swear one of these days, I’ll think ahead and make homemade ranch dressing using this recipe from Ree Drummond a.k.a. The Pioneer Woman.)
1 (8-ounce) package Monterey Jack cheese, shredded
1 (8-ounce) package Colby-Jack cheese, shredded
1 rotisserie chicken, shredded (approximately 1-1/2 cups chicken)
tortilla chips or crackers
- In a large pan over low heat, slowly melt the cream cheese, stirring until creamy and melty. You don’t want any chunks of cream cheese. Keep in pan on low.
- In a bowl, stir together the wing sauce and the ranch dressing. Add to the melted cream cheese and stir until everything is mixed together well.
- Add the shredded cheeses to the pan and stir with a wooden spoon until the cheese is melted and the dip is well combined.
- Toss in the shredded chicken and stir.
The dip is done. Here’s where you get to decide what you want to do with it. I usually eat some now. And then I put it in a big bowl with a lid and put it in the refrigerator. If it’s a casual weekend around the house, Jason will eat it when it’s cold and I’ll reheat some on the stove and eat it again. And again.
If I’m bringing the dip to a party, I’ll keep it hot in a crockpot. If I’m entertaining at home, I’ll either bake it at 350° until it gets a hot, bubbly crust, or serve it sizzling from a crockpot.
Any way you serve it, this is what it will look like when you’re done.
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