spicy dip

Recipe video above. This is a recipe from my friend Heather. Born and raised in the US South, she really knows her stuff when it comes to hot dips!!This version has a few more steps than the quick and easy &quot;dump it all in a bowl&quot; recipes. But the end result is better. Far better! Quite possibly my all-time favourite hot dip.SPICINESS: Pretty spicy but not &quot;blow-your-head-off&quot;. If you&#039;re concerned, hold back half the buffalo sauce, then just stir it in at the end just before baking, adding as much as you think you can handle!

Heather's Hot Buffalo Chicken Dip

mayonnaise (, whole egg (Hellman's and S&W recommended) (Note 1))

sour cream (, full fat)

buttermilk ((Note 2))

parsley

dill (, finely minced)

tsp apple cider vinegar ((or more lemon))

lemon juice ((or more cider vinegar))

tsp worcestershire sauce

onion powder

garlic powder

Frank’s Red Hot sauce ((Note 3))

chicken breast ((Note 4))

cream cheese

colby cheese (, shredded yourself (Note 5))

cheddar cheese (, shredded yourself (Note 5))

tsp black pepper

onion

green onion

Corn chips, crackers, crostini, vegetable sticks ((especially celery - very on-theme!))

Preheat oven to 180°C/350°F.

Make ranch dressing base: Combine mayonnaise, sour cream, buttermilk, parsley, dill, vinegar, lemon, Worcestershire, onion powder and garlic powder in a bowl. Set aside for 10 minutes to let the flavours develop.

Simmer on stove: Transfer the ranch dressing to a saucepan over medium low heat. Add cream cheese, hot sauce and pepper. Stir until cream cheese melts and the mixture is combined and smooth.

Mix: Transfer the hot cream mixture in a large bowl. Add chicken, ¾ of the cheese (reserve rest for top) and green onion. Mix well until fully combined.

Transfer into a 6 cup / 1.5L casserole dish, top with remaining cheese.

Bake 20 minutes until bubbly and golden. For more brown spots, flick the broiler/grill on for the last few minutes.

Garnish with reserved green onion. Devour recklessly with corn chips, crackers or if you&#039;re feeling a bit virtuous, perhaps some vegetable sticks …

Buffalo Chicken Dip is an easy classic that features three different layers of flavors including chicken mixed with your favorite hot sauce (I always go for Frank's RedHot!), cream cheese, ranch dressing and, of course, lots of cheese!

Buffalo Chicken Dip

chicken breasts

hot sauce

cream cheese (at room temperature)

bottle ranch dressing

Monterey Jack cheese (shredded (about 1½ cups))

cheddar cheese (shredded (about 1½ cups))

Preheat oven to 350 degrees F.

In a medium bowl, stir together the chicken with the bottle of hot sauce and spread in the bottom of a 3-quart baking dish.

In a medium saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. Pour the mixture evenly over the chicken. Sprinkle the shredded cheese over the cream cheese/ranch layer.

Bake uncovered for 30 to 40 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving. Serve with celery sticks, other vegetables, tortilla chips or crackers.

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Heather's Hot Buffalo Chicken Dip

Buffalo Chicken Dip

Top 2 spicy dip recipes from across the web

The most viewed spicy dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Heather's Hot Buffalo Chicken Dip

Buffalo Chicken Dip

The most viewed spicy dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine