The current front runner in my little world of party foods is buffalo chicken dip. I think there is an understated expectation for me to make this dip if I plan on attending any social fete. I ate it for the first time at a work related outing and demanded that the cook share the recipe. Later I found it at a local bakery/catering shop down the street so I brought the bought version to parties for a while. Then I got brave and decided to use that recipe and acutaly make it for another office party. It was a hit and now it goes to any party I go to. Last week I made it on a camp stove! Skillz!

This is a very versatile recipe. Consider who you’re making it for and how many people.

The recipe I got originally:
Buffalo Chicken Dip

2 – 8 ounce blocks cream cheese

1 cup ranch dressing

2 cans chicken

3/4 cup hot sauce (I take this down to 1/4 to 1/2 cup)

1.5 cups of shredded cheese

Mix all but 1/2 cup of the cheese. Put in casserole dish and put the remaining cheese on top. Bake at 350 degrees for 30 minutes.

Here is what I’ve added/changed:

The amount of hot sauce needs to be determined by who you are serving it to. I like it hot- so I mgiht add a little more. But if there are wimps around who don’t like spicy food then less can be used.

I have found and used a little bit of pre-made sauce- you can purchase Buffalo CHicken Sauce. I have added a bit to the mix maybe 1/4 cup for flavor. But I still add Louisianna Hot Sauce too.

Ranch dressing- this can be used to cool off the hot sauce should you add too much. 🙂

Chicken in a can. This recipe was my first using precooked chicken. I’m familiar with canned tuna but that’s about the extent of my canned meat experience. Anyway I get the chicken in water. (I hate tuna in oil so I figured I’d apply that knoweldge to chicken?) When I’m ready to mix it all together I drain the cans of chicken and put them in the big mixing bowl. I break up the chunks of chicken by hand to make sure it will mix well.

Cheese: THe recipe calls for an amount of cheese- I ALWAYS use more cheese. And in this case I use mild cheddar and mozzerella. A few times I forgot to put some on top and put it all in the mix- that works too. I bet other cheeses would work well too. I think I threw parmesean in once just ’cause.

Cream cheese: I’ve used whipped and regular. No difference found.

Ways to serve: Crackers and Fritos and Tostitos work great with this dip. For healthy people who don’t want too many carbs broccoli works very well too.

And just recently I made the “dip” specifically to throw on bread to make a sammich. I used hamburger buns and in the recipe I added an extra can of chicken. Yum! We ate it all up.

I don’t think I even measure the ingredients anymore, I just make it to taste before tossing it in the oven.

If I come up with anything new for this little recipe I’ll add it later. I see more of this dip in my future. I’m not done with you buffalo chicken.

Moooo, cluck cluck, moooo…