February 5, 2010
I feel that with the Superbowl coming up, and because I happen to have the recipe for the best dip ever created, it is my duty to share it with you. I tried this for the first time in my friend's apartment the other day and was instantly hooked. I've looked around on other blogs and apparently a lot of people make some variation of buffalo chicken dip. Still, I've got a feeling this one is the best. I have no reason for thinking this, I just can't imagine tasting a better one. I read on one blog that it was "truly impossible to take a picture that does it justice but you just had to trust that it's great"--I couldn't agree more. I guarantee this dip will be a hit at any Superbowl party, make it!
2 8-ounce packages cream cheese
2 10 oz containers canned chicken breast, drained
1 1 oz package dry ranch mix
1 16 oz package shredded cheese (I think cheddar or monterrey jack blend works best)
1 cups buffalo wing sauce-hotness at your discretion, I like medium
Preheat oven to 350 degrees. Butter a 1 1/2 quart casserole dish, or any other oven-safe dish you have around that size.
With your hands, mix together the softened cream cheese, chicken breast, and ranch mix in a medium sized bowl. Add buffalo sauce until color is bright orange. You may add more or less depending on how strong you would like the buffalo flavor to come through. Transfer mixture into casserole dish and smooth evenly. Sprinkle cheese evenly over top and place in oven for 20 minutes, or until cheese is melted and inside is hot. Eat immediately.
(This dip is great with Frito Scoops!)