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I teach in a large public high school. Did you know that, Dear Reader? I teach high school science. I eat lunch in the faculty room every day. A couple of weeks ago, my friend, Marti, brought chips and buffalo chicken dip in for the lunch crowd to share.
The dip was so good that I ate an embarrassing amount. Then, when she asked if anyone wanted the leftovers to take with them, I didn’t even wait to see if someone else did before saying, “OH! I DO!” It was that good.
After some kidding, Marti told me that she doesn’t use recipes. She told me how she makes her dip, and I made that into a recipe. I’m going to give it to you with no harassment at all, because I’m kind like that.
| Marti’s Buffalo Wing Dip |
Ingredients
- 3 chicken breasts
- 1 “small” bottle of ranch dressing (Hidden Valley is my favorite, but you can use whatever brand you prefer)
- cup Ken’s Red Hot Sauce (add more or less, to taste)
- 1 or 2 cups of shredded cheddar cheese
Instructions
- Cook 3 chicken breasts in whatever method you prefer. Marti boiled hers. I bake mine in a stoneware roaster in the microwave. Shred the chicken with a fork. In a pinch, you could even use canned chicken. I would not be as flavorful, but it would be very easy.
- In a medium bowl, combine the shredded chicken breasts with ranch dressing, Red Hot Sauce, and 1 cup of shredded cheddar cheese. Mix well.
- Transfer to a baking dish and bake at 350 or microwave until heated through.
- Serve hot with pita chips, crackers, or those neat little tortilla scoops.
- Try not to eat the entire recipe at once or you’ll feel like a glutton.
- Not that I would know or anything, I’m just saying.
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{ 16 comments… read them below or add one }
That sounds yummy.
That sounds yummy.
That sounds delish!
That sounds delish!
This does sound fantastic, but could you help me out with the size of a small bottle of salad dressing. Believe it or not, I haven’t bought dressing in two years due to an allergy situation, so I’m having trouble figuring out the amount.
This does sound fantastic, but could you help me out with the size of a small bottle of salad dressing. Believe it or not, I haven’t bought dressing in two years due to an allergy situation, so I’m having trouble figuring out the amount.
@9to5to9 – I really don’t have any idea, but I’m guessing it’s in the 1 to 2 cup range. The next time I go to the grocery store, I am planning to check that out. I’ll have to let you know then.
@9to5to9 – I really don’t have any idea, but I’m guessing it’s in the 1 to 2 cup range. The next time I go to the grocery store, I am planning to check that out. I’ll have to let you know then.
Hi, I popped over from Diane’s blog. Mr. Linky was down, and I decided to check out her other posters to see if they were TtoT posters, but I’m glad I found yours. It’s a great recipe! I want to try that. Thanks so much for sharing this.
XO,
Sheila
Hi, I popped over from Diane’s blog. Mr. Linky was down, and I decided to check out her other posters to see if they were TtoT posters, but I’m glad I found yours. It’s a great recipe! I want to try that. Thanks so much for sharing this.
XO,Sheila
Oh, wow! This sounds amazing! I Have several events coming up to go to, so this would be great to take.
Thanks for sharing!
Oh, wow! This sounds amazing! I Have several events coming up to go to, so this would be great to take.
Thanks for sharing!
OMG! I don’t know what was greater– my laughter after reading your post or my hunger after reading your post!! I think it was a tie. Off now to make some of this incredible sounding dip ( and, NO, I am not afraid of looking like a glutton ) while I laugh myself silly!!
OMG! I don’t know what was greater– my laughter after reading your post or my hunger after reading your post!! I think it was a tie. Off now to make some of this incredible sounding dip ( and, NO, I am not afraid of looking like a glutton ) while I laugh myself silly!!
This recipe is also great with Swanson Chicken! Using canned chicken means you don’t have to cook and shred your own. It saves all the prep time, improves the consistency), and is made with ONLY white meat (I work for Swanson so I know!). I also recommend adding some cream cheese to the recipe. Here is my recipe, I get tons of compliments on it all the time:
Ingredients:
1 pkg. (8 oz.) cream cheese, softened
2 cans (9.75 oz each) Swanson® Premium Chunk Chicken Breast, drained
½ cup Frank’s ® RedHot ® Sauce
½ cup blue cheese salad dressing
½ cup crumbled blue cheese
Assorted fresh vegetables and/or crackers
Directions:
1. Stir cream cheese in 9” deep pie dish until smooth. Stir in remaining ingredients.
2. Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.
Tips:
Substitute ranch dressing for blue cheese dressing and shredded cheddar or mozzarella cheese for blue cheese crumbles.
This recipe is also great with Swanson Chicken! Using canned chicken means you don’t have to cook and shred your own. It saves all the prep time, improves the consistency), and is made with ONLY white meat (I work for Swanson so I know!). I also recommend adding some cream cheese to the recipe. Here is my recipe, I get tons of compliments on it all the time:Ingredients:1 pkg. (8 oz.) cream cheese, softened2 cans (9.75 oz each) Swanson® Premium Chunk Chicken Breast, drained½ cup Frank’s ® RedHot ® Sauce½ cup blue cheese salad dressing½ cup crumbled blue cheeseAssorted fresh vegetables and/or crackersDirections:1. Stir cream cheese in 9” deep pie dish until smooth. Stir in remaining ingredients.2. Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.Tips: Substitute ranch dressing for blue cheese dressing and shredded cheddar or mozzarella cheese for blue cheese crumbles.
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