Dave’s Buffalo chicken dip: A Sunday favorite


This is the recipe for my favorite, delicious and easy buffalo chicken dip recipe that I borrowed from my friend Dave (or let’s be real: Dave’s mom.) I’ve made numerous variations and this is always the recipe I come back to.

2 cans of Chuck Chicken (12.5 ounces)
¾ cup of hot sauce
1 ¼ shredded cup of cheddar cheese
1 brick of room temperature cream cheese
¾ cup of ranch dressing
1 bag of Tostitos (personal favorite)

For the chicken, feel free to use two cups of shredded grilled or rotisserie chicken. I often use the canned variety because you can always keep some in your cabinet for emergency appetizer situations. For the hot sauce, I often use Frank’s Red Hot, but your favorite hot sauce (or whatever is in your fridge) should do the trick.

Non-stick cooking spray
Baking dish (roughly 8×8, but really anything that’s not a cake pan will work)
Tin foil
Hand-held electric mixer (or a fork/spoon and the commitment to stir a long time)

Mix it all up!
Preheat oven to 350 degrees.
This is a one­-dish wonder. Grab your nearest baking dish, something that is about 8 x 8, and coat it in cooking spray. Add your wet ingredients: room temp cream cheese, ranch dressing and hot sauce. Mix on low until combined — the cream cheese will leave little chunks; that’s normal.
Drain and pat dry the canned chicken. I know it looks like cat food right now, but it will be delicious. If it is still in chucks, shred it as you add it to the cream mixture. Mix in the chicken slowly; the electric mixer tends to toss larger pieces of chicken out of the dish.
After the chicken is combined, add one cup of the shredded cheddar cheese. Mix until incorporated throughout.
Be sure to scrape sides and corners of the dish.
Smooth yummy mixture evenly throughout the dish, cover dish with tin foil and bake for 30 minutes, covered. Take out of oven, stir and cover with the remaining cheese, about ¼ of the cup. This depends on the size of your pan; use more or less depending on the size. Bake for five more minutes or until the cheese has turned golden-brown.
Take the dish out of the oven and let it cool for a few minutes while you prep the Tostitos. Tostitos are a personal favorite for dipping, but tortilla chips, bagel bites, baguettes, really any carbohydrate that can support the dip will taste good.
Dig in!

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