I was introduced to buffalo chicken dip at my first high school soccer pasta party. I had never heard of it before and to be honest, I thought it looked extremely unappetizing. My teammates thought otherwise, and each grade was designated to bring their own tray to enjoy since it was in such high demand. The scorching metal tray with blistering orange-reddish chicken was placed on the freshman table; my classmates dove in like vultures. I was hesitant to try it, as I thought there was mayonnaise in the dish (Kuffners and mayonnaise do not mix), but once I took a bite, there was no going back.
The creaminess of the chicken, the spice of the buffalo, and the crunch of the tortilla chip made for a perfect combination. I became hooked like all my teammates. Now, buffalo chicken dip is my favorite dip and one of my go-to appetizers for holidays or functions. Don’t be fooled by looks. You don’t want to miss a chance to have your chip in this dip!
1 pound chicken breasts
4 oz cream cheese
½ cup ranch
1-1½ cups Red Hot
Salt and pepper to taste
½ cup cheddar cheese
1 bag of tortilla chips
Preheat the oven to 325 degrees Fahrenheit. Place the chicken breasts in an oven-safe dish, and season with salt and pepper. Add ½ cup of water to the bottom of the dish and about ¼ cup of Red Hot. Cover the dish with aluminum foil. Bake for 45-60 minutes or until the chicken completely shreds. Make sure to check every 15 minutes after the first 30 minutes to see how tender the chicken is. Once shredded, let it cool for a few minutes and then use two forks to further shred the chicken into smaller pieces. Mix in the cream cheese, ranch, and Red Hot. Mix until everything is combined. Add more Red Hot depending on your spice preference. Top the dip with the cheddar cheese. Place it back in the oven for approximately 10 minutes or until the cheese is melted and slightly crisp. Serve with tortilla chips and enjoy!
Cover photo courtesy of getrecipecart