It’s New Year’s Eve in Orlando and our City Beautiful is packed with tourist….and bowl game watchers! Our Buffalo Chicken Dip will feed a hungry crowd – touchdown! Tomorrow is the Buffalo Wild Wing Bowl at the Citrus Bowl. In honor of Michigan & Florida who will play in the bowl game I present to you my version….Totally Tailgate style!
This dip. It is my favorite! Truth be told, I made two big batches just for this weekend! I sent a big batch to the beach with the kids who prefer to spend New Year’s there versus in Orlando, and I have a batch ready for tailgating tomorrow before the Michigan v. Florida bowl game! The first time I had this dip was Christmas of (maybe?) 2002. My sister-in-law’s mother in law shared the dip with us on Christmas Eve. I was hooked!
This Buffalo Chicken Dip is super easy. There are many versions of this classic recipe floating around. Mine is simplified and produces enough to serve 6 easily. I start with shredding the cooked chicken in my mini Cuisinart. (My family does not like chunky food…..even in hot dips! This mini food processor is a LIFE SAVER for me!)
You can use leftover chicken, rotisserie chicken or boil a few bone in pieces and shred. Today I did the later, and boiled the chicken with a few rings of freshly chopped onions, salt & pepper.
Next, shred your cheese. Of course, you can use pre-shredded cheese as a time saver. This can be helpful, especially this time of year! I used Harry & David’s White Cheddar but a mozzarella blends beautifully in this Buffalo Chicken Dip. It is up to you! Whatever on hand will work; the dip is fairly forgiving!
In a separate bowl, combine the sour cream, softened cream cheese, blue cheese, shredded cheese and ranch dressing. Once it is blended add the Frank’s Hot Wing Sauce. Blend until smooth.
We are almost there! Finally, incorporate the cheese/hot wing sauce mixture into the shredded chicken.
Bake at 350 degrees for 20 minutes or until the Buffalo Chicken Dip is bubbling and completely heated. I like to drizzle a little of the ranch dressing on top of the finished dip along with a few sprinkles of blue cheese. Dip in and enjoy! We love to dip celery and/or tortilla chips. The cool, crisp celery balance this heat of the dip nicely!
UPDATE: So, I ended up making a third batch for New Year’s weekend! For the last batch I cut the ingredients in half as it was only the three of us enjoying this delicious dip. We still had lots left over! I have been asked if this dip can be made using low fat ingredients. Yes, I have used fat-free cream cheese, fat-free ranch dip, and reduced fat shredded cheese with exceptional results! This Buffalo Chicken Dip will be on our table for Super Bowl Sunday for sure!