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Any tried Val's Buffalo Chicken Dip Recipe?

  • c

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?

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  1. I have made Bonnie's Buffalo Chicken Dip. I suspect you are calling it Val's because Val may have posted it ?

    I do not like very spicy food and I was happy with the results following the recipe.

    1. 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.

      2 Replies
      1. re: Anne in SF

        I'm curious because I want to make it with fat free &/or low fat ingredients too...how did your taste?...with all the other "spices" could you notice any difference with a low/ff version vs. full fat at all?

        1. re: synergy

          I've never made the full fat version...

          But here are my rather lengthy comments regarding my lower fat rendition ...

          http://food4.epicurious.com/HyperNews...

          Link: http://food4.epicurious.com/HyperNews...

      2. 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).

        1 Reply
        1. re: GretchenS

          I had my leftovers over some brown rice. Very yummy! I also made it with 2-3x the celery called for.

        2. Just had to get that in...the correct name of it is Bonnie's Buffalo Chicken Dip...and yes, you use the entire 12 ounces of Frank's...it won't hurt anyone!

          1. Could someone repost the recipe?

            TIA

            Candy

            2 Replies
            1. re: Candy

              Version 1

              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.
              -------------------------------------------------------
              Version 2

              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.

              1. re: Alan408

                Have I lost my mind? How do the two versions differ?

                They look identical to me.....