Simply put, this dip is legendary. It’s perfection. I’ve made it for parties countless times over the years and it always brings the house down. And for all the Buffalonians out there, it’s a true taste of home (and arguably a slightly healthier alternative to a bucket of wings).
I first got this recipe back in 2006 from my friend Andreas, who I believe also got it from a friend. As far as I know, the recipe was originally given by God herself to our first ancestors, who then passed it on from generation to generation, tweaking and adjusting it through the years to account for new cooking technologies and the local availability of ingredients. And this eventually brings us to 2006 and my first encounter with this succulent creation.
That year Andreas brought buffalo chicken dip to Thanksgiving dinner as an appetizer. As everyone else swirled about giving hugs and catching up, I stood next to the dip for an hour shoveling it into my mouth. Not directly into my mouth mind you, but piled high on Tostitos Scoops, which might just be the ultimate dip delivery vehicle. I imagine turkey was on the menu that night as it was Thanksgiving, but I honestly have no recollection. All I remember was the dip.
Over the past fourteen years I, too, have made slight changes and clarifications to the recipe, and now I humbly present it to you here. My goal is simply to spread the gospel of the greatest buffalo chicken dip that ever was. I encourage you — no, I implore you — to make this dip for yourself. I guarantee that you and those you cherish will experience a most delicious and heavenly ecstasy.
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Recipe
Ingredients
2.5 pounds of boneless, skinless chicken (chicken breasts are what I usually use, but thighs, tenders and cutlets also work great)
One cup of creamy blue cheese dressing (if you live in or around Buffalo, I strongly recommend Rootie’s, which is the absolute best)
One 12-ounce bottle of Frank’s Red Hot
2 packages of cream cheese
4 ounces of cheddar cheese
4 ounces of monterey jack cheese
*** This recipe will serve a big party, so you might want to cut the portions in half depending on the size of your group ***
Directions
Cut the chicken into tiny pieces. I dice it as finely as I can so it’s easy to scoop and eat.
Cook the chicken in a skillet with a little butter or oil and then drain it.
While the chicken is cooking, shred the cheddar and monterey jack cheese.
Put the shredded cheddar and monterey jack into a large bowl along with the cream cheese, Red Hot and creamy blue cheese.
Dump the cooked, drained chicken on top and mix everything together. It will take some time to get the cream cheese soft and gooey, but the hot, just-cooked chicken will help it go faster. Keep stirring until you have a thick, soupy mix.
Put the mixture into a baking dish and bake uncovered for 30 minutes at 375 degrees.
Serve the buffalo chicken dip with chips (or some other dippable item like pita or crackers). I always go with Tostitos Scoops.
Everyone can now gorge themselves!
This is all you need to make the greatest buffalo chicken dip that ever was. Rootie’s blue cheese is only sold in the Buffalo area, so if you’re lucky enough to live in Western New York you should definitely get it if you’re going to make the dip.
After the chicken is cooked, you mix all the ingredients into a thick and glorious buffalo chicken soup. This is pretty much what the dip will look like when it’s served, except it’ll be in a baking dish and there will also be several hands voraciously scooping away until it runs out.