The first time I had buffalo chicken dip was at work; we were having a fun food Friday. Ms. Ronda brought it in, and it was amazing! Since then, I've tried a few different versions, but none of them have lived up to the recipe Ronda gave me!
Usually, to make buffalo chicken dip the Ronda way, we take a brick of cream cheese, a cup of ranch dressing, Frank's Red Hot to taste, and shredded chicken and mix them together. We then heat this magnificent concoction in the crockpot. Frankly, I've ceased measuring anything for my dip. I just keep adding the various ingredients until the dip tastes right and has the correct consistency.
It used to be a bit time consuming to make the dip because I would shred the chicken using a fork. Sometimes, I'll use rotisserie chicken; other times I'll use left over chicken from the last time we've been out. I have also cooked chicken thighs to use in my dip.
The best thing to happen to our buffalo chicken dip has been the Ninja! If you have a Ninja food processor, you can just toss the chicken in, and the machine does all the work. Now, it only takes a few minutes to toss together the dip.*
Not too long ago, Mark made buffalo chicken dip by himself, and it turned out great. The most recent time he even added mozzarella cheese to it; it was a nice addition but not necessary.
The other great thing about this particular recipe is that you can leave it in the crockpot and snack at your leisure. Having a party? Toss this in the crockpot! Additionally, it warms up great the next day in the microwave. You can have it with crackers, chips, wedges of pita...whatever you like.
Give it a try sometime. It's a fun and easy recipe that gives you a lot of freedom.
*No, not the dip from Who Framed Roger Rabbit.
No comments:
Post a Comment