Serious Football Food: Buffalo Chicken Dip

I am writing this to entertain myself while Brian watches a Very Important Patriots Game. My mouth is on fire, yet I can’t stop eating this dip.  That’s all.

Buffalo Chicken Dip
Just the Tip / Inspired by Wicked Domestic

Here’s what I used:

• 12 oz chicken tenders (you could use 2 cups of shredded rotisserie chicken, too)
• 1 (8 oz) package of cream cheese at room temp
• 1/2 cup ranch dressing
• Frank’s red hot wing sauce (I didn’t measure, but probably about 1 cup)*
• 1 cup shredded yellow cheddar
• fritos scoops, celery, and sour cream for serving
• parsley for garnish (totally optional)

Here’s what I did:

1. Preheat the oven to 375.
2. Poach the chicken (cover the chicken in water in a medium sauce pan, bring up to a boil, reduce the heat to simmer, and poach for 10-12 minutes). Remove and shred.
3. In a small sauce pan, heat ranch dressing and cream cheese together until smooth.
4. Put all of the chicken in the bottom of a casserole dish.
   
5. Pour on the cream cheese/ranch mixture.
   
6. Pour some hot sauce on top until you don’t see any more white.
   
7. Cover with cheese and pop in the oven for 30 minutes.
   
8. After 30 minutes, stir everything together with a fork, then bake for another 10 minutes.
   
9. Allow to sit for 10 minutes and serve with the Scoops, celery sticks, and sour cream, if desired.

*I apparently used the “Hot” version of the Frank’s Red Hot Wing Sauce. I would not recommend this unless you really enjoy pain. We had to eat this with cold sour cream because it was that hot. Brian mastered the perfect fire extinguishing bite: “Rub” the back side of the Frito with sour cream, then scoop, gently, with the scoop side. So good.

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