I can’t say I’m a big football watcher, but snack food is a concept I can really get behind. This dip tastes like buffalo-style chicken wings and is great for parties. Or, you could just keep it all to yourself; I can neither confirm or deny doing that more than once, so no judging here^^
1 8 ounce can chunk chicken, drained
1 8 ounce block of cream cheese
1 cup shredded cheese of choice, divided in 1/2 cups
1 cup ranch dressing of choice
about 1/4 cup hot sauce
Corn chips, celery stalks, etc for diping
2 stalks celery, minced
1 1-2 cloves minced garlic
A spash or two of milk to thin out dip
Shredded left over roast chicken, or a baked chicken breast can be used instead of canned.
neutfael cheese is a lower fat option to cream cheese, as is low fat shredded cheese and ranch.
Actual buffalo wing sauce can be used instead of hot sauce, but you may need a bit more to get the same flavor.
1, Start oven at 180 C (350 F). Put the cream cheese, ranch, and chicken hunks to the baking dish. If you’re going to put garlic in do that now.
2, Heat in the microwave or oven for 1-2 minutes; you want to melt the cream cheese enough you can mix the dip. Add 1/2 cup shredded cheese, and the optional minced celery. If you’d like to thin the dip out a bit (it’s about the consistancy of crunchy peanut butter) add a bit of milk. It’s not going to get any thinner or thicker after baking, so get it how you’d like it now^^
3, Cover the dip in the remaining shredded cheese and the hot sauce.
4, Bake until it’s thoroughly heated and bubbly around the edges.
Serve with Frito-style corn chips, celery, or my favorite; sugar snap peas. Makes 1 8×8 inch square or pie pan, about 10-12 servings