Wednesday, September 9, 2015

Steve's Cheesy Buffalo Chicken Dip

We are getting to the start of the football season, let's make some good party food! My senior year of college, when I was living in an apartment on campus, one of my roommates used to make this all the time. We loved it. Steve was gracious enough to part with the recipe so I could share it with you. This is one of the only times you will get a recipe from me that has cream cheese in it.


2 12.5 oz cans of chicken
5 oz of your favorite hot sauce
1 C of ranch dressing (this can be substituted with blue cheese if you would rather)
2 8 oz bricks of cream cheese, softened
2 C of shredded cheddar cheese


Drain the cans of chicken and shred them with a fork (this is the real benefit to the canned chicken, it shreds easily). Put the chicken and hot sauce in a medium pan over medium h
eat and stir until the hot sauce has been adsorbed, about 1-2 minutes. Add the ranch and stir thoroughly to combine. Once the ranch has been worked in, add the first block of cream cheese and mix in well, then add the second brick, make sure there are no lumps left.

Reduce the heat and fold in the cheese. When the cheese is full incorporated, make any flavor adjustments you like, more hot sauce for heat or dressing or creaminess. Serve with chips, bread, or, like we did one time and loved it, cheddar cheese combos.

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