Our friend Rachel moved to Syracuse this summer. One of her first weeks there, she attended a party where an unusual dip was served. She had never heard of it, and admitted as much to the hosts. They were shocked that she hadn't had it before.
Rachel loved the dip and excitedly told our friend Whitney in Memphis, who promptly began spreading the word about this magical dip, which is how we found out about it.
From its roots in upstate New York, this dip is slowly taking over the south (via Whitney) and now D.C. (via us). If you serve this dip, it will make you the most popular host in town. People will devour it. They will punch each other in the face to get the last scoops of this dip.
This dip will change your life.
Ladies and gentlemen -- meet Buffalo Chicken Dip.
This is by far the un-foodiest recipe we've ever featured here on The Bitten Word. All the ingredients are cooked and just need to be warmed. It features both ranch AND blue cheese salad dressing. The recipe on which it is based calls for using canned chicken (no thank you, sir). And anything that includes a block of cream cheese puts us off a bit.
So we're the first to admit that this dish is a little trashy, but when we served it at party we were hosting last weekend, our guests went absolutely crazy for it. In fact, we made a huge dish of it, doubling the recipe below, and it was all promptly eaten, the dish nearly licked clean.
Give it a try at your next soiree -- you won't be sorry.
Buffalo Chicken Dip As Made by The Bitten Word
Adapted from Frank's RedHot
INGREDIENTS
8 ounce package of cream cheese, softened
1/4 cup ranch salad dressing
1/4 cup blue cheese salad dressing
1/2 cup buffalo sauce or buffalo style barbecue sauce
1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted)
2 cups shredded meat from a fully cooked rotisserie chicken
DIRECTIONS
Pre-heat oven to 350 degrees F. In a deep baking dish, mix cream cheese, salad dress, buffalo sauce, and cheese. Stir until combined. Stir in chicken.
Bake uncovered for 20-25 minutes, until the dish is heated through. Serve with crackers, pita chips, sliced bread or vegetables.
NOTE: Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad rather than 1/4 cup of each. Similarly, you can mix blue cheese and mozzarella, or use portions of each.
