Know how they say a way to a man’s heart is through his stomach? Well in Greg’s case it’s very true. Had I known of his buffalo chicken dip love, I would have made it on date two. Now you are probably wondering why is buffalo chicken dip featured as a dinner.
Well much like ice cream can be counted as dinner, buffalo chicken dip can be a dinner too . . . especially if you were up at 2:30am to participate in a triathlon, came home showered, headed out to a birthday party, and then came home to an empty fridge with just buffalo dip.
Which bring us to today’s post—Buffalo Chicken Dip. Most of the time, I double the recipe and freeze half of it. The first batch is usually eaten cold but when we want the second (frozen) batch, we will serve it warm. If you have one of those mini crock pots, you can add the buffalo chicken dip and serve it warm.
What you will need
- One chicken breast
- Two containers of greek yogurt (the lunch/breakfast size)
- One brick of softened cream cheese
- One packet of ranch power
- 2 cups of shredded cheddar cheese
- One small bottle of hot sauce (6 ounces)
1. Poach your chicken breast. If you don’t know how to poach chicken, here are instructions.
Side note: Yes, you can used canned chicken but once you have it with fresh chicken, you won’t go back.
2. Put the breast into your KitchenAid mixer to shred it. Using the paddle at a medium speed, watch the machine shred it. If you don’t have a KitchenAid, use two forks to shred the chicken and add a KitchenAid to your Christmas wish list.
3. Add the two containers of greek yogurt and mix.
Side note: To me, plain greek yogurt has a smell/taste I can’t handle but mixed in something you cannot tell it’s greek yogurt. Previously I used sour cream but like the health benefits of greek yogurt better. Again, no taste difference.
4. Cube up the softened cream cheese and add it to the mixture.
5. Pour about half of the ranch powder packet into the mixture.
Side note: Most recipes call for ranch dressing, I substitute the greek yogurt and ranch powder for a lighter version. Again, it tastes the same. Greg’ brother eats this and he is a very picky eater.
6. Add the two cups of shredded cheese. Mix.
7. Add the bottle of hot sauce. I like to use Texas Pete for this step. If you like it spicy add, the whole bottle. If you don’t add a quarter, taste. Repeat until you find a level your taste buds can handle.
8. Serve with celery, carrot, and crackers!
If you want to get all adventurous, put some on a burger or in your grilled cheese. Buffalo Chicken Dip is a very versatile dip.