Those two words have become an almost holy phrase amongst my closest friends — and for good reason, because chicken dip is just insanely delicious. Not for the faint of heart, as these mouthwatering shreds of meat are bursting with cheese and buffalo heat. Sound appetizing? Read on.
When it came time to figure out Super Bowl plans, it was almost a given that Buffalo Chicken Dip (affectionately known as “chicken dip” or “Kelly’s amazing chicken dip”) was to be present. In fact, it was demanded. As my friend Kathryn stated “it’s pretty much the only reason I’m coming to this party.” Had I NOT made my friends a batch of this heavenly substance, I probably would have been shot. Death threats aside, this dip is the perfect addition to any sort of party, or if you’re like me — for everyday personal consumption. Don’t judge.
On top of its appetizing qualities, chicken dip is super easy to make!
Buffalo Chicken Dip
- Two 10 oz cans of chunk chicken (I prefer rib meat)
- 1 cup buffalo sauce (go Frank’s or go home)
- 1/2 cup blue cheese dressing
- 4 oz blue cheese crumbles
- 1 stick cream cheese
- Kosher salt
- Cracked black pepper
- Assorted spices
Start by draining the water out of the chicken cans and emptying the meat into a small mixing bowl. Now break apart the chunks. I usually use a wooden spoon and “mash” the chunks, but you’re welcome to use any method you prefer.
Once you get the meat nice and shredded, it’s time to season. Personally, I heavily season my dishes but this is where you can alter the heat/spice in your dip. When it comes to which spices to use, I always add smoked paprika (NOT REGULAR PAPRIKA. Smoked paprika gives more of a flavor, almost barbecue like), garlic powder, basil, chipotle chili powder, parsley, Goya Adobo and even hamburger seasoning. If you’re really into heat, add some red pepper flakes. Get creative! In addition, don’t forget the kosher salt and cracked black pepper. By this time you should already be wanting to dig into this chicken mixture — if it does not smell appetizing enough to you, keep adding spices until it smells phenomenal. Now blend in the buffalo sauce. Prepare your nostrils!
It’s time to prepare the cheeses. In a small sauce pan on medium heat, melt the cream cheese, blue cheese dressing and crumbles. Be sure to keep an eye on the mixture and to stir often, because if it is left too long it may burn or stick to the pan. Keep on heat until the blue cheese crumbles have melted, which should only take a few minutes. Feel free to lightly season, but do not add buffalo sauce! Doing so will make the cheese much too greasy.
Once both of the mixtures are prepared, take about 3/4 to 1 cup of the cheese mixture (depending on your cheesy preference) and add to the chicken and blend together. You should only have a bit of the cheese mixture left over. Keep this aside.
Empty the chicken mixture into a pie dish, or another small baking dish. Spread the remaining cheese mixture evenly on top of the chicken with a spatula. Add some smoked paprika, cracked black pepper and parsley on top for color and bake at 375 degrees. Usually the dip takes around 30-45 minutes to bake. It should start to bubble on the sides and brown on top when finished. Let cool for about 20 minutes before digging in, as when it sits, it firms itself up and allows for larger portions per chip.
Serve with tortilla chips (pretzel chips work, too) and enjoy! Be sure to have some water handy.
Be sure to comment or tweet me your results/questions/feedback.