Hot Buffalo Chicken Dip Recipe

Moreish, scorching, oozy, tacky, spicy. Scorching Buffalo Chicken Dip is a Southern occasion meals favorite that’s ridiculously addictive, can’t-stop-scoffing-it good!

It should come as no shock to you that this scorching, creamy, tacky, shredded chicken dip first got here into my life throughout my time within the States.

It should additionally come as no shock to common readers that it was love at first chew. Whereas initially, the concept of chicken in a dip sounded kinda unsuitable, let me let you know that there’s nothing unsuitable about the way it tastes.

Every thing about it’s 100% proper.

Scorching. Creamy. Tacky. Meaty.

Did I say scorching? Scorching – as in effervescent scorching, out of the oven. And scorching – as in Buffalo Chicken Wings spicy scorching.

It’s obscenely addictive. I could even must name it – it’s my favorite scorching dip. Large name, yep I do know!!

You’ll discover easy recipes “on the market” calling for a lot fewer substances, or shortcuts like packet ranch dressing powder.

This model is made utilizing a home made ranch dressing so it requires extra substances. However for that small funding of effort, you’ll be rewarded with the BEST this dip may be!!

• Frank’s Scorching Sauce – The normal scorching sauce for Buffalo Wings, broadly out there as of late in Australia. Spicy and vinegary, we want one complete cup – which seems like so much, I do know. But when we’re making a Buffalo Chicken Dip, let’s make it really style just like the well-known scorching wing sauce!! In any other case, it’s simply one other creamy dip. 🙂 Additionally … Did you ever discover that Frank’s Scorching Sauce bizarrely by no means will get too spicy, regardless of how a lot you employ? 🤔

• Shredded chicken – Preserve life simple by utilizing a store-bought cooked chicken, with the added bonus of the seasoned meat making the dip even tastier. To cook dinner your individual chicken breast, use this Foolproof Poached Chicken recipe to make sure the chicken is ultra-juicy. No one needs dry, stringy chicken of their dip!

• Cream cheese – The dip base. Philadelphia all the best way for me, there isn’t a substitute (they usually aren’t paying me to say that!);

• Mayonnaise – Provides flavour and richness to the dip. For finest outcomes, use complete egg mayo (Hellmans and S&W are my most popular manufacturers);

• Bitter cream – This loosens the combination to make it extra scoop-able, creamy and lightens the combination (versus utilizing extra mayonnaise which makes it extremely wealthy);

• Buttermilk – An important ingredient in ranch dressing, and just like the bitter cream it loosens the dip combination. Easy sub: combine milk with a little bit of lemon, depart for five minutes to let it curdle = home made buttermilk! Full route in recipe notes;

• Parsley and dill – Utilizing recent herbs present in ranch dressing is without doubt one of the issues that makes this dip so good, moderately than utilizing a packet Ranch combine;

• Onion and garlic powder – Additionally traditional Ranch Dressing flavourings;

• Vinegar and lemon juice – Only a contact of every, to up the tang ever so barely. It isn’t the tip of the world for those who simply double up on one or the opposite 🙂 ;

• Worcestershire sauce – Everyone’s favorite all-rounder savoury sauce that I can by no means spell with out the aide of spell verify;

• Cheese – Not often does a dip depart my kitchen with out some type of cheese in it! Colby and cheddar are superb right here, however you possibly can go for no matter meltable cheese you have got; and

• Inexperienced onion – For an oniony hit and garnish.

This model has a couple of extra steps than the fast and straightforward “dump ‘n combine” recipes. However the finish result’s higher. Much better!

1. Selfmade ranch dressing – Combine collectively the mayonnaise, bitter cream, buttermilk, parsley, dill, vinegar, lemon, Worcestershire, onion powder and garlic powder in a bowl. Set it apart for 10 minutes to let the flavours develop. That is the home made ranch dressing which varieties the flavour base of the dip – a lot tastier than utilizing a packet of store-bought powder!

2. Shred chicken – Both purchase a chicken already cooked, or poach it your self. Shred it fairly finely so it melds properly with the creamy dip, moderately than having chunks or cubes of chicken;

3. Melty dip base – Mix the home made ranch with cream cheese and scorching sauce in a saucepan. Let the cream cheese soften and blend till easy;

4. Combine with remaining substances – Pour the melty dip base right into a bowl then add the chicken, cheeses and inexperienced onion, and eventually give it an excellent stir;

5. Switch to baking dish then prime with cheese;

6. Bake for 20 minutes till the cheese is melted and the sides are effervescent. Able to be devoured!

Notice: When you begin digging in, you’ll discover that the dip appears considerably cut up. That’s simply the best way it’s, and actually it appears moderately placing seeing the streaks of purple oil swirled all through the creamy dip – rivers of scorching, creamy-cheesy, spicy lava!

Corn chips, potato crisps, toasted bread, crostini, Jatz/Ritz, and even (gasp-shock-horror!) vegetable sticks. Celery is actually on-theme, being a conventional accompaniment alongside Buffalo Wings.

And as for leftovers? Slather generously onto scorching rolls. Devour and weep. It’s fairly presumably the very best chicken sandwich ever. – Johnsat x

PS. In case you’re pondering boozy good instances on your gathering, strive considered one of these cocktails.

Hot Buffalo Chicken Dip Recipe

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Serves: 16 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 201 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/3 cup mayonnaise , whole egg (Hellman’s and S&W recommended) (Note 1)
• 1/3 cup sour cream , full fat
• 1/3 cup buttermilk (Note 2)
• 2 1/2 tbsp parsley , preferably curly, very finely minced (sub flatleaf parsley)
• 2 tsp fresh dill , finely minced
• 1/2 tsp apple cider vinegar (or more lemon)
• 1/2 tsp lemon juice (or more cider vinegar)
• 1/2 tsp worcestershire sauce
• 1/2 tsp onion powder
• 1 tsp garlic powder
• 1 cup Frank’s Red Hot sauce (Note 3)
• 3 cups shredded cooked chicken breast (Note 4)
• 250g/ 8oz cream cheese , cut into 8 cubes
• 2 1/2 cups colby cheese , shredded yourself (Note 5)
• 1 1/4 cups cheddar cheese , shredded yourself (Note 5)
• 1 tsp ground black pepper
• 1/2 cup green onion , finely sliced
• Extra green onion
• Corn chips, crackers, crostini, vegetable sticks (especially celery – very on-theme!)

Instructions

1. Preheat oven to 180°C/350°F.
2. Make ranch dressing base: Combine mayonnaise, sour cream, buttermilk, parsley, dill, vinegar, lemon, Worcestershire, onion powder and garlic powder in a bowl. Set aside for 10 minutes to let the flavours develop.
3. Simmer on stove: Transfer the ranch dressing to a saucepan over medium low heat. Add cream cheese, hot sauce and pepper. Stir until cream cheese melts and the mixture is combined and smooth.
4. Mix: Transfer the hot cream mixture in a large bowl. Add chicken, ¾ of the cheese (reserve rest for top) and green onion. Mix well until fully combined.
5. Transfer into a 6 cup / 1.5L casserole dish, top with remaining cheese.
6. Bake 20 minutes until bubbly and golden. For more brown spots, flick the broiler/grill on for the last few minutes.
7. Garnish with reserved green onion. Devour recklessly with corn chips, crackers or if you're feeling a bit virtuous, perhaps some vegetable sticks …

Notes

1. Mayonnaise – Use a whole egg mayonnaise for better flavour. Smoother and less tangy. Hellman’s and S&W are my go-to brands.
2. Buttermilk – Make your own: Mix ⅓ cup full fat normal milk + ½ tsp lemon juice. Set aside for 10 minutes, it will curdle – this is normal. Use per recipe (ie. the curdled mixture and all!).
3. Franks Hot Sauce – The traditional hot sauce used in Buffalo Wings, widely available these days in Australia (condiments aisle in Coles, Woolies, Harris Farm).
4. Chicken – Either buy a cooked rotisserie chicken, or poach your own and shred (poaching is best for juiciest result so it melds well with the creamy dip). You will need 400g / 14oz raw chicken breast to make 300g/3 cups of cooked shredded chicken.
5. Cheese – This recipe works fine with any melting cheese, though I’d suggest not using mozzarella because it doesn’t have as much flavour;
Always shred your own – it melts much better (pre shredded are chunkier and also have anti caking agents which don’t melt well and can make mixtures a bit grainy).
6. Storage – This will keep for 4 to 5 days in the fridge. Just reheat in the microwave to make it molten again, or cover and bake. I haven’t tried freezing – I’m pretty sure it will split.
Leftovers are also sensational used inside sandwiches!
7. Nutrition per serving, assuming 16 servings.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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