Okay…so this dip is ON for tomorrow’s Super Bowl, hence the late pictures. This is, hands down, the best dip if you are a lover of buffalo wings. It is spicy, creamy, and filling with shredded chicken and cheddar cheese. It couldn’t be easier to make, too. I think the hardest part of making this dip is just ignoring all the ingredients you put in it so you can enjoy it guilt-free.
I try to avoid processed foods as much as possible, and by processed foods I mean things like store bought bottled sauces, boxed dinners with powdered cheese sauce — stuff like that. However, this dip NEEDS the popular ranch dressing found on the grocery store shelves that probably has a million and one preservatives in it. If you don’t use this dressing, I’m telling you, the dip will not be the same. It will totally miss the mark.
I only make this dip on special occasions where there will be plenty of people to eat it, otherwise I will eat it all myself and probably lick the bowl clean. It’s that good.
The last time I made this was for a family get-together with my in-laws who aren’t especially big on spicy foods. It was gone within ten minutes of being pulled out of the oven. It is just an amazing crowd pleaser, so hopefully you have time before the big game tomorrow to run out and grab these ingredients. You won’t be sorry!
1 package of softened cream cheese
1 Cup of ranch dressing
1/4-1/2 Cup of Frank’s redhot sauce (you must use Frank’s!), depending on how spicy you like it
2 Cups of shredded, poached chicken breast
1 – 1 1/2 Cups of shredded sharp cheddar cheese (you can reserve a bit to sprinkle on top before baking)
Preheat your oven to 350 degrees and mix all of your ingredients together in a medium bowl. Smooth your mixture into a 8X8 glass baking dish, top with reserved cheese, and bake for 20 minutes until bubbly.
Serve this with celery sticks (that makes it somewhat healthy, right?) and tortilla chips for dipping!