Bonnie's Buffalo Chicken Dip: Questions
- akp Jan 26, 2007 03:25 AM
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.
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!
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.
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.