With New Year’s Eve just around the corner, I am sure all of us are looking for delicious appetizers to help keep our party guests satisfied. This is what I will be eating this year.
I received this recipe for buffalo chicken dip from my cousin about three years ago and it has been delighting friends and family ever since. It’s super easy, perfect for parties or just hanging out with friends, and I have yet to meet a single person who does not love it.
The secret to this dip is to make sure you use Frank’s Red Hot sauce. It has a tasty balance of heat and flavor. In fact, Frank’s has their own version of this on their website here, so I wouldn’t be surprised if this is where the recipe originated. I guess you can say I adapted this recipe from the Frank’s version, even though that isn’t where I originally got it (I am assuming my cousin probably got it there to begin with!). However, I make mine with cheddar cheese, ranch dressing, and way more Frank’s red hot sauce! Here is how I make it:
Prep Time: Seriously, about 3 minutes. You take the ingredients out of the package and put them in your crock pot. That’s about it!
Cook Time: 1 hour to however long your party lasts.
- 2 8-oz packages cream cheese, softened
- 2 12-oz cans of chunk chicken, drained
- 1 cup ranch dressing (liquid dressing, NOT dry mix)
- 1 package shredded cheddar cheese (about 2 cups)
- Frank’s Red Hot Sauce (do NOT use Tabasco!)
- Scoops tortilla chips
For this recipe, you’re going to want to dig out your good old crock pot.This recipe makes about 15 servings, though I could honestly eat it all myself, and it will fit into a 2-quart crock pot. If you don’t have a crock pot, you can cook this in the oven or microwave, but why would you want to go through all the hassle when the crock pot will keep your delicious dip piping hot for hours of partying fun? Turn your crock pot on high. Add the softened cream cheese (take it out of the package and microwave for a few seconds) to the crock pot, like so:
This is cream cheese.
Let the cream cheese warm up a bit to make it easier to mix. Then drain and add the chicken, dressing, and cheddar cheese to the crock pot and stir together.
Let the mixture melt together before adding the hot sauce. Begin adding Frank’s about 1/2 cup at a time until it reaches the desired heat (I usually put about 2 cups in mine).
Allow the dip to melt together until it becomes creamy, about an hour total. This might differ depending on your crock pot. Just watch it, stir, and sample as often as necessary.
When your party starts, you can turn the dip onto low or the “warm” setting to keep it melty and delicious. Enjoy your buffalo chicken dip with scoops tortilla chips!