One of my favorite appetizer/snack dips of all time is Buffalo Chicken Dip, a recipe I found on the Frank’s RedHot Sauce website a few years ago. Mr. NSF just looooves hot sauce, to the point where he’ll pour a few tablespoons down his throat for a “snack.” I’m not 100% behind hot, spicy foods — it usually depends on what the dish is, and how the heat is added to it — but this dip is great. To be honest, I reduce the amount of hot sauce I put into it, but it still has plenty of kick. Our friends love it.
Anyway, I was making this dip tonight, and it calls for shredded chicken. I dutifully boiled two chicken breasts and then set about shredding it the old-fashioned way, with two forks. I’m thinking there has to be a better, easier way to tear that stuff apart. After a while, my knuckles start to lock up and I get fed up.
After searching the Internet for alternate methods, I only found two — and neither appeals to me. One says to put the chicken breast in a food processor for a few seconds, “but be careful that you don’t puree it.” Ick. The other isn’t much better — using an electric hand mixer to do the job.
So two forks it is!
Here’s the recipe, modified the way I make it, for anyone who’s interested. You can use any kind of shredded cheese, too. Double the recipe for a crowd.
I substitute lower-fat or fat-free items where I can, but it’s still pretty damned indulgent. I serve the dip hot with tortilla chips.
Buffalo Chicken Dip
8 oz. pkg. cream cheese, softened (I use Neufchatel or 1/3 less fat cream cheese)
1/2 cup ranch salad dressing (I use light or fat-free)
1/2 cup Frank’s RedHot Sauce (I knock this down to 1/3 cup)
1/2 cup cheddar cheese (cheddar/Monterey jack blend is delish, too)
1 chicken breast, cooked and shredded
Heat oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
Mix in ranch dressing, Frank’s RedHot Sauce and cheese. Stir in chicken.
Bake for 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with tortilla chips, crackers or vegetables.