Any tried Val's Buffalo Chicken Dip Recipe?
Hi, I think that a few of you have made Val's Buffalo Chicken Dip recipe. I went to the store to buy all the ingredients. And it read that I need the entire bottle of Franks, all 12 oz of it.
I am a bit scared about putting in the entire bottle. I don't generally eat spicy food or use hot sauce so I have no idea how hot it will get. Has anyone tried reducing that amount of Frank's?
I've made it too, well, a skinny version at least (fat free or low fat everything...not my usual routine but it was for the Beau and his uber athlete/orthorexic friends...:::sigh:::).
The dish is a large one, so one bottle of Frank's is not too much. Plus all the cream and cheese and stuff softens the heat down to a nice tangy burn.
I made it to take to a party of mostly-unadventurous eaters and they all loved it. Most abandoned the dippers and just used spoons... Frank's is about the mildest hot sauce there is and as the OP said, there are lots of other ingredients to soak it up. If you are really nervous, just use about 3/4 of the bottle but I think you'll be OK.
BTW, leftovers (should you have any) are mighty tasty reheated the next day and served on a bed of steamed spinach (so you can pretend you're being healthy).
Bonnie's Buffalo Chicken Dip
4 boneless skinless chicken breast halves, about 2 pounds, poached and shredded with 2 forks (my crockpot is great for this but however you want to cook them is fine)
1 - 12 ounce bottle Frank's Hot Sauce
2 - 8 ounce packages cream cheese
1 - 16 ounce bottle of Ranch Dressing
1/2 cup celery chopped
8 ounces shredded sharp cheddar or Monterey Jack cheese or combo thereof
Preheat oven to 375 degrees. In a 13x9x2 inch baking pan, combine the shredded chicken and entire bottle of Frank's sauce, spreading to form an even layer. In a saucepan over medium heat, combine the cream cheese and entire bottle of Ranch dressing, stirring til smooth and hot. Pour this mixture evenly over the chicken mixture. Sprinkle celery evenly over all. Bake uncovered for 20 minutes. Then, add the shredded cheese and bake for another 20 minutes uncovered or til bubbly...don't let the top get too browned or it will be hardened. Remove and let stand for 10 minutes and serve with celery stalks or sturdy corn chip dippers (or spoons, like my 20 year old son says..lol!) Men in particular seem to go wild over this dip.
Brought this dip to our son's house for the playoffs last year...all his friends kept going into the kitchen and saying "What IS this???? Who MADE this???? Dude, did you TASTE that?"
Bonnie's Buffalo Chicken Dip
4 - boneless skinless chicken breast halves, about 2 pounds, boiled and shredded with 2 forks (I do mine in the crockpot and then I have homemade chicken broth for other cooking uses; the meat shreds so beautifully, too.)
1 - 12 ounce bottle Frank's Hot Sauce (try NOT to substitute....Crystal is passable but whatever you do, do NOT use Tabasco!)
2 - 8 ounce packages cream cheese, softened
1 - 16 ounce bottle Ranch dressing
1/2 cup chopped celery
8 - ounces shredded sharp cheddar cheese or Monterey Jack cheese or combo thereof
Preheat oven to 375 degrees. In a 13x9x2 inch baking pan, combine the cooked, shredded chicken meat with the entire bottle of Frank's, spreading to form an even layer.
In a saucepan over medium heat, combine cream cheese and entire bottle of Ranch dressing, stirring til hot and smooth. Pour this mixture evenly over chicken mixture.
Sprinkle with chopped celery. Bake uncovered for 20 minutes. Then add the shredded cheese and bake uncovered for another 20 minutes or til bubbly--do not overbake or the cheese topping will get browned and hardened! Remove from oven and let stand 10 minutes. Serve with celery pieces (cut the celery cross-wise, not lengthwise...you want the dip to get scooped into the celery piece)...or with any sturdy dipping chip like Tostito Golds.
Oops, silly me!
Thanks to everyone for their input. I'll put in the entire bottle. And I hope there would be leftovers.
One more question - Frosty Melon said that I shouldn't use cream cheese that was frozen. I bought cream cheese in the cardboard box, not the ones in the tub. Is that right?
I made this for New Year's Eve. I did make a few changes. I used 1/2 the bottle of the hot sauce, bleu cheese instead of ranch, but added a packet of Ranch dressing mix to it and I omitted the celery in the dip (I hate hot celery). Everyone loved it! I am quite sure that a whole bottle would have been too hot for most of the people eating it. Oh, I also used low fat cream cheese and you really couldn't tell.
This was a great recipe! I am making it again, by request for our next big gathering.
I made it twice. Once following the original posted recipe, halved. It was very good. I also made it for my family in Buffalo around Christmas and it was a huge hit. That time I used an 8oz bottle of Frank's, substituted a bit less of Marie's Blue Cheese Dressing for the ranch, and just used cheddar cheese. This made it much more like real Buffalo wings. They couldn't stop raving. I'm planning on making it again for a superbowl party.
We just made it tonight, with some modifications.
1. We halved the recipe, so if we didn't like it, we wouldn't be stuck with a huge dish of leftovers. (Luckily, this is not the case.)
2. We used low-fat Ranch and cream cheese. We used the cream cheese from the tub, but not the whipped kind. It worked well.
3. We're vegetarians, so obviously the chicken in the recipe wouldn't fly (pun intended) for us. We purchased 2 bags of Morningstar Farms Meal Starters Chick'n Strips and shredded them with a food processor and by hand.
Given all that, it turned out quite well. If you halve the recipe, be sure to watch it in the oven because it will burn quickly. Cut the time by half, or perhaps more.
We will definitely be making this again. It was absolutely incredible! I can't believe people said it was too heavy or not good. We scooped it up with white corn tortilla chips and celery sticks, and both were really good.