Ingredients with Measurements:
- 2 (8 oz.) packages cream cheese, softened
- 1 cup Frank's RedHot Sauce
- 1 cup ranch dressing
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped green onions
- Tortilla chips or celery sticks for serving
Special equipment needed:
- 9-inch baking dish
- Electric mixer or hand mixer
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large bowl, beat cream cheese with an electric mixer until smooth.
3. Add Frank's RedHot Sauce and ranch dressing to the bowl and mix until well combined.
4. Stir in shredded chicken, cheddar cheese, blue cheese, and green onions.
5. Transfer the mixture to a 9-inch baking dish and smooth the top.
6. Bake for 20-25 minutes or until the dip is hot and bubbly.
7. Serve with tortilla chips or celery sticks.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
350°F
Serving size:
Makes about 6-8 servings
Nutritional information:
Per serving:
- Calories: 420
- Total fat: 36g
- Saturated fat: 18g
- Cholesterol: 120mg
- Sodium: 1240mg
- Total carbohydrates: 5g
- Dietary fiber: 0g
- Sugars: 2g
- Protein: 19g
Substitutions for ingredients:
- Cream cheese: You can use Neufchâtel cheese instead of cream cheese.
- Frank's RedHot Sauce: You can use any hot sauce of your choice.
- Ranch dressing: You can use blue cheese dressing instead of ranch dressing.
- Shredded chicken: You can use canned chicken or rotisserie chicken instead of shredded cooked chicken.
- Cheddar cheese: You can use any type of shredded cheese of your choice.
- Blue cheese: You can omit the blue cheese if you don't like it.
Variations:
- Add diced celery or red bell pepper to the dip for extra crunch.
- Use leftover turkey instead of chicken for a Thanksgiving twist.
- Make the dip spicier by adding more hot sauce or cayenne pepper.
- Make the dip milder by using less hot sauce or adding more ranch dressing.
Tips and tricks:
- Make sure the cream cheese is softened before mixing it with the other ingredients.
- You can make the dip ahead of time and refrigerate it until ready to bake.
- If you don't have an electric mixer, you can mix the ingredients by hand using a whisk or a fork.
Storage instructions:
- Store leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dip in the oven at 350°F for 10-15 minutes or until hot and bubbly.
Presentation ideas:
- Serve the dip in a hollowed-out bread bowl for a fun presentation.
- Garnish the dip with chopped green onions or parsley.
Garnishes:
- Chopped green onions
- Parsley
Pairings:
- Tortilla chips
- Celery sticks
- Carrot sticks
Suggested side dishes:
- Grilled vegetables
- Coleslaw
- Potato salad
Troubleshooting advice:
- If the dip is too thick, you can add a splash of milk or cream to thin it out.
- If the dip is too thin, you can add more shredded cheese to thicken it up.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before shredding it.
- Store leftover dip in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Buffalo chicken dip is a popular American party food that originated in Buffalo, New York, where buffalo wings were first created.
Flavor profiles:
- Spicy, tangy, creamy, cheesy
Serving suggestions:
- Serve the dip as an appetizer or snack at parties or game day gatherings.
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Region: American