364374 Fri Jan 26 04:25:28 -0800 2007 39 31 Home Cooking 0 2228672 Been reading lots about this dip on the boards recently and have decided to make it for the Super Bowl next week-end. At the store yesterday, I saw that Frank's Hot Sauce also comes in a Buffalo Chicken version. Which one is preferable for this recipe? Also, has anyone tried substituting the Ranch for Blue Cheese dressing? Thanks! Here is the cut and pasted recipe: 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. Fri Jan 26 04:25:28 -0800 2007 20603 akp 1 2228850 I always use Maries Blue Cheese dressing instead of the Ranch and regular Frank's Hot Sauce. Fri Jan 26 06:18:25 -0800 2007 2228672 13550 King of Northern Blvd 1 2228861 I made it last year for a SuperBowl party and people went NUTS over it! I am a blue cheese fan, myself. I personally think it is too salty to eat but it is a huge crowd pleaser! Fri Jan 26 06:21:41 -0800 2007 2228672 61392 sparkalina 1 2228900 I used the wing sauce and both ranch dressing and blue cheese chunks in addition to the sharp cheddar. This is one of those recipes that is really, really hard to screw up no matter how you alter it. Fri Jan 26 06:37:42 -0800 2007 2228672 25244 rockycat 1 2229029 Frank's Buffalo Wing version is the original sauce mixed with soybean oil and "natural butter flavor". It is supposed to resemble the sauce you use when making wings but does not come close to simply mixing the original with real butter. It packs a little less heat than the already mild original version. For this recipe I have always used Marie's Premium Super Blue Cheese and shredded Colby/Jack cheese along with the original Frank's. To really knock this out of the park use boneless, skinless chicken thighs instead of breasts. Fri Jan 26 07:20:56 -0800 2007 2228672 18385 CDouglas 1 2229066 I normally use a rotisserie/deli chicken- much easier than cooking the chicken, plus it shreds really easy. And I make the sauce with some butter, then mix with the chicken and cream cheese, then bake with the cheese, then put the celery and blue cheese on last (and don't cook that part). I can't do warm celery. Rocky cat is right though,it is good any way you make it. Fri Jan 26 07:32:20 -0800 2007 2228672 19819 kloomis 1 2229313 Note that the Anchor Bar, originator of Buffalo wings, used a combo of Frank's hot sauce and margarine. And if you're really going for actual buffalo wing style, using ranch dressing would be just wrong. Fri Jan 26 08:30:45 -0800 2007 2228672 10322 the_MU 1 2232503 Just made this last week......used the Frank's Original Hot Sauce tossed with the shredded chicken (I poached it in chicken broth, too, for added flavor), used only blue cheese instead of the ranch mix, and topped with shredded Jack cheese. Served with Fritos Scoops.... It really was guilty pleasure food!!! Sat Jan 27 04:45:16 -0800 2007 2228672 28182 stacylyn 1 2232524 This dish gets raves every time I make it. The recipe that I got from someone calls for everything to be mixed all at once. In other words CANNED chicken (yikes, i'm using rotisserie from now on) and red hot in a saucepan. Then add cream cheese and ranch dressing and shredded cheese. Mix it all and put it in a pan to serve. I baked it with more cheese on top and serve with celery sticks, carrots and corn chips for dipping. I love the original recipe so much more. I will make it from now on. For some reason, I think the ranch is better than blue. Also, I like it with at least some white cheese like jack or white cheddar. And yes, don't get the wing sauce - the original is so much better. I agree that if you want fast wings you mix red hot and butter - yum. For tailgating, I will bake some wings in the oven and then we grill them and shake with this sauce - pretty great wings. Sometimes we bring the fryer and do it right as well. I guess the point of my post is here's the easier version. No one noticed that it was canned chicken but i think if I made it with "real" chicken, it would be much more appreciated. Sat Jan 27 05:14:14 -0800 2007 2228672 49086 amyvc 1 2232559 I made this years ago to bring to a pot-luck dinner. I know that this dip has received a lot of compliments on this board but I thought it was terrible. It was too vinegary with not enough heat. It was too gooey as well -- and not in a good way. There was no way I felt like I could bring this to dinner. I threw it out and ended up buying some cookies instead. Sat Jan 27 05:47:46 -0800 2007 2228672 10763 Miss Needle 1 2232643 I use a bottle of blue cheese dressing and a packet of the dry ranch dressing mix. I also "cheat" and use a rotissere or other leftover chicken. (Or, if you're going to have a bunch of intoxicated folks, save a couple of bucks and use canned!) For anyone who says it doesn't have enough heat, throw in a liberal sprinkling of dave's insanity sauce. That'll fix it. Sat Jan 27 06:51:12 -0800 2007 2228672 16434 wabbitslayer 2 2927609 Great idea, the blue cheese dressing and the packet of dry ranch. I haven't made this yet, but think I'll go that route. Best of both worlds. Mon Sep 10 12:50:27 -0700 2007 2232643 77061 bear 1 2232659 You definitely want Frank's RedHot Original sauce (The label is red & white) but not any new-fangled flavors like "buffalo" or "chipotle"--just Frank's RedHot Original sauce. As far as the ranch vs. blue cheese dressing, the original recipe says ranch...I've had better results & reactions with ranch but others like the blue cheese--try what you think you'll like! Sat Jan 27 07:01:12 -0800 2007 2228672 11983 Val 1 2232736 I like the idea of using a rotisserie chicken. And ranch dressing, with maybe some blue cheese crumbles mixed in or sprinkled on the top. Should I layer the cheese on top of the chicken-and-Frank's sauce or should I mix it all up? Sat Jan 27 07:44:52 -0800 2007 2228672 26699 cackalackie 2 2233073 The recipe says to mix the shredded cooked chicken breast with the hot sauce - 1st layer, then add the cream cheese mixed with the dressing - 2nd layer then sprinkle on the cheese - 3rd layer (celery if you're using it comes before the cheese). I would not mix it all up, just my opinion. Sat Jan 27 10:16:08 -0800 2007 2232736 11983 Val 3 2235302 It's perfectly fine to mix it all up if you needed to for some reason. People still love it. However, I think I will be in the layering camp from now on. Sun Jan 28 10:18:33 -0800 2007 2233073 49086 amyvc 4 2543870 i'm in the layering camp too. Sat May 05 07:07:05 -0700 2007 2235302 26154 jaydee 1 2926237 how does one go about 'shredding' chicken; how long are the pieces of chicken - do you just use a couple of forks and shred say a rotiessiere chicken? - I am a novice here ladies and gentelman Mon Sep 10 07:23:46 -0700 2007 2228672 126143 yogga 2 2926254 Chicken meat is stringy and shreds easily by fork or just by pulling it by hand. As far as length, as long as the meat allows but then again for this recipe shorter works well since it's a dip. Mon Sep 10 07:30:13 -0700 2007 2926237 10283 Dax 1 2926926 I've made this a few times, always to rave reviews. As far as the ranch vs blue cheese debate, both are delicious but I found using the ranch made for a nicer consistancy. I also have tried both layering and mixing. When I mixed it became almost too creamy and got extremely greasy when there was a lull in eating. The layering held much better and reheated nicely later. I've never had a bad version, though! I love to serve it with the celery scoops. Mon Sep 10 10:20:55 -0700 2007 2228672 12365 jessicheese 2 2927327 I've made this many times too. recently saw a post that suggested using all blue cheese, dressing and crumbles. It was great. Mon Sep 10 11:46:52 -0700 2007 2926926 116638 southernitalian 3 2931218 what's the recipe with the crumbles? Tue Sep 11 12:10:40 -0700 2007 2927327 21130 Alexx 4 2931267 Sorry, shredded. But blue cheese really doesn't shred so I was thinking crumbles. Tue Sep 11 12:24:17 -0700 2007 2931218 116638 southernitalian 1 2931302 I have made this dip several times and it has always been popular. I found the original recipe above to be a little to over the top and often greasy. My version is slightly more restrained.... I use Nance's Hot Wing Sauce - its just as good and has HALF the sodium of Franks (Franks is 14,000 a bottle, Nance's is 7,000) - while excess is fun, sodium just seems like a crazy place to splurge. In addition to celery stalks & chip dippers, I also provide sliced, toasted baguette. This give people the option of lower their salt & fat intake, it also means the chip doesn't interfere with the taste of the dip. I use a rotisserie chicken. I use blue cheese dressing instead of ranch. I tend to use 1/2 to 3/4 the amount of cream cheese/dressing mixture of the original recipe depending on the audience. In addition to the cheddar/jack topping, I usually add chunks of real blue cheese. I know, a completely different recipe than the one above, eh? But I prefer it because its good without being completely nuts. Oh and sometimes if I have it, I'll add some crumbled bacon on top - simply because my husband thinks everything tastes better with bacon. Tue Sep 11 12:29:39 -0700 2007 2228672 10252 larochelle 1 3337538 I am sorry - but how do you cook the chicken in the crock pot to shred it? any spices? for how long? THANKS Sun Jan 27 09:47:44 -0800 2008 2228672 161033 rock57 1 3337542 I am sorry - but how do you cook the chicken in the crock pot to shred it? any spices? for how long? THANKS - I am new to this! ha! Sun Jan 27 09:48:45 -0800 2008 2228672 161033 rock57 2 3337691 You do not have to use a crock pot, any pot you can poach chicken in will work. I add a combination of water and canned chicken stock to cover the chicken, no spices, I ~14-15 oz can of low sodium and enough water to cover. I use bone in chicken breasts, I think it takes about an hour on high. But, I have two crock pots, one cooks faster or is hotter than the other on high, so your results may not be the same. If I am going to use the stock that same day for soup, I use a crock pot, if not, I simmer on the stove. It just has to be cooked, not overcooked. I use a instant read thermometer. Sun Jan 27 10:44:41 -0800 2008 3337542 13661 Alan408 3 3337909 One hour on high in the crock pot then right not a stove top pot? Sun Jan 27 12:11:34 -0800 2008 3337691 161033 rock57 2 3337749 Alan's right...you don't have to cook it in the crock pot but to me, it is a great way to do it ... I just add a little onion and celery to the water because I love having chicken broth left over to use in recipes and soups that I might also prepare the following week, nothing goes to waste. I usually cook it 6 hours on low if you do decide to cook the breasts that way. Sun Jan 27 11:02:39 -0800 2008 3337542 11983 Val 3 3337913 and you do 6 hours on low? as opposed to one hour on high? Sun Jan 27 12:11:59 -0800 2008 3337749 161033 rock57 4 3342824 I cook mine on low for 6 hours as well. I don't feel that an hour on high is enough to fully cook and shred, but crockpots could be different. When I make the dip, I'll usually cook the chicken on low overnight and shred it in the morning before making the dip. I also like to make extra, so I can use the chicken in soup or enchiladas later that week. Mon Jan 28 18:57:16 -0800 2008 3337913 12365 jessicheese 4 3355684 Another cooking option that I do is to cook the chicken on stove top, shred and then add all the ingredients to a slow cooker (except celery which I serve on the side), low 1 1/2 hours - 2 hours with a stir in the middle. Great for football games cause you can keep it warm while eating other food. Fri Feb 01 09:41:49 -0800 2008 3337913 155370 CityPork 1 3355464 How many people does this recipe feed? It will be served as a dip and not a main dish...we'll be having BBQ pulled pork sandwiches and many many other items! Thanks! Fri Feb 01 08:48:57 -0800 2008 2228672 32773 ivyleigh 2 3355546 It depends...with your other hearty dishes, it will probably feed a lot...but at one gathering I brought it to, one guy totally loved it and told others about it and it was gone in 1/2 hour, even though there were other delicious dishes available. It's really quite rich and filling, so it usually goes a long way, but there was that one time, as I told you, that it disappeared. Remember, it makes a 13x9x2 inch pan, so that's a pretty big dip. Fri Feb 01 09:08:33 -0800 2008 3355464 11983 Val 1 3356724 Oh, this recipe sounds great! Only problem...I'm a vegetarian. Any suggestions on how to make a vegetarian version of this? Fri Feb 01 13:41:04 -0800 2008 2228672 131124 ctflowers 2 3356860 I suppose you could leave out the chicken. Or substitute some cubed tofu. Fri Feb 01 14:19:26 -0800 2008 3356724 17930 rmperry 2 3357231 I'd fry up some tempeh til crispy, cut it into bite-sized pieces, liberally salt both side while hot, then toss with the hot sauce and continue. Fri Feb 01 16:51:45 -0800 2008 3356724 77061 bear 2 3362968 Morning star makes "chicken" strips. I think these would work well. Mon Feb 04 07:19:19 -0800 2008 3356724 10147 michele cindy 3 3363212 I do not know what everyone else will feel about this, but I gave the recipe to a good friend after I made it for him and he is now making it as a dinner meal and serving it over noodles or rice, he liked it that much. I think that much would be a little rich for my blood, but to each his own..... Mon Feb 04 08:37:28 -0800 2008 3362968 116193 RJJR 4 3363431 Whoa! I do love the dip but I can only eat a few bites of it due to the richness factor....I'd be sick as a dog if I ate it for dinner, I think! Mon Feb 04 09:36:47 -0800 2008 3363212 11983 Val