Week 1 is in the books and we are on to Week 2. One of my sayings is buy the dip. When a players value drops and you see an opportunity to buy low, you smash it. So we are going to buy the Buffalo Chicken Dip in this one.
Buffalo Chicken Dip – Recipe Details
Prep Time: 10 min
Cook Time: 30 min
Ingredients
2 8oz pieces of Cream Cheese, softened
1 cup half and half
1 12oz bottle of Frank’s Hot Sauce (For extra spicy, use 2 tbsp of Hot Box gourmet sauce)
1 16 0z bottle of Ranch Dressing
1 1lb Rotisserie chicken
1 8oz package of shredded Monterey Jack cheese
0.5 tbsp of garlic powder
0.5 tbsp Black Pepper
Directions
Here we go. Super easy:
1) Break down the Rotisserie chicken and cut the chicken into small chunks. Throw away all bones. (It sounds silly, but some dipshit will throw the bones in and get pissed at me.)
2) In a large sauce pan combine cream cheese and half and half. Set on low and allow the cream cheese to melt down so it gets soupy. You may need to add more half and half to get the consistency you like.
3) Add chicken, garlic powder, black pepper and mix real good.
4) Add the whole bottle of ranch. Mix and let continue to cook on low heat.
5) Franks hot sauce is next and this is on all about how spicy you like it. I go for the whole bottle. Lmao.
6) Continue to cook on low and add a little half and half if its looking thick.
7) Once its all melted down, pour the dip into a baking pan. Add as much cheese on top as you want. I’m fat so that whole bag goes on there. Spread it around on top evenly and bake it in the oven at 350 degrees for about 10 to 15 min.
8) Serve with warm chips. Its so easy but people go nuts over it. It also makes a Mean mac and Cheese sauce. Again, this is why I’m fat. Let me know if you have any questions and as always feel free to hit the DMs.
