Name: Hot Buffalo Chicken Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16
Ingredients: Homemade Ranch:; 1/3 cup mayonnaise , whole egg (Hellman’s and S&W recommended) (Note 1); 1/3 cup sour cream , full fat; 1/3 cup buttermilk (Note 2); 2 1/2 tbsp parsley , preferably curly, very finely minced (sub flatleaf parsley); 2 tsp fresh dill , finely minced; 1/2 tsp apple cider vinegar (or more lemon); 1/2 tsp lemon juice (or more cider vinegar); 1/2 tsp worcestershire sauce; 1/2 tsp onion powder; 1 tsp garlic powder; Buffalo Chicken Dip:; 1 cup Frank’s Red Hot sauce (Note 3); 3 cups shredded cooked chicken breast (Note 4); 250g/ 8oz cream cheese , cut into 8 cubes; 2 1/2 cups colby cheese , shredded yourself (Note 5); 1 1/4 cups cheddar cheese , shredded yourself (Note 5); 1 tsp ground black pepper; 1/2 cup green onion , finely sliced; Garnish & serving:; Extra green onion; Corn chips, crackers, crostini, vegetable sticks (especially celery – very on-theme!)

1. Mayonnaise – Use a whole egg mayonnaise for better flavour. Smoother and less tangy. Hellman’s and S&W are my go-to brands.

2. Buttermilk – Make your own: Mix ⅓ cup full fat normal milk + ½ tsp lemon juice. Set aside for 10 minutes, it will curdle – this is normal. Use per recipe (ie. the curdled mixture and all!).

3. Franks Hot Sauce – The traditional hot sauce used in Buffalo Wings, widely available these days in Australia (condiments aisle in Coles, Woolies, Harris Farm).

4. Chicken – Either buy a cooked rotisserie chicken, or poach your own and shred (poaching is best for juiciest result so it melds well with the creamy dip). You will need 400g / 14oz raw chicken breast to make 300g/3 cups of cooked shredded chicken.

5. Cheese – This recipe works fine with any melting cheese, though I’d suggest not using mozzarella because it doesn’t have as much flavour;

Always shred your own – it melts much better (pre shredded are chunkier and also have anti caking agents which don’t melt well and can make mixtures a bit grainy).

6. Storage – This will keep for 4 to 5 days in the fridge. Just reheat in the microwave to make it molten again, or cover and bake. I haven’t tried freezing – I’m pretty sure it will split.

Leftovers are also sensational used inside sandwiches!

7. Nutrition per serving, assuming 16 servings.

Hot Buffalo Chicken Dip

Ingredients

Homemade Ranch

Buffalo Chicken Dip

Garnish & Serving

Steps

Notes

Nutrition Facts