Recipe video above. This might be the best hot dip recipe I know! Moreish, meaty, spicy, cheesy oozy goodness. This version has a few more steps than the quick and easy "dump it all in a bowl" recipes. But the end result is better. Far better! Quite possibly my all-time favourite hot dip.SPICINESS: Pretty spicy but not "blow-your-head-off". If you're concerned, hold back half the buffalo sauce, then just stir it in at the end just before baking, adding as much as you think you can handle!
Prep Time15 minutesmins
Cook Time30 minutesmins
Resting10 minutesmins
Course: Appetizer, Dips
Cuisine: American
Keyword: Buffalo Chicken Dip, Hot buffalo chicken dip, spicy dip
Servings: 16- 20 people
Calories: 201cal
Author: Nagi
Ingredients
Homemade Ranch:
1/3cupmayonnaise, whole egg (Hellman's and S&W recommended) (Note 1)
1/3cupsour cream, full fat
1/3cupbuttermilk(Note 2)
2 1/2tbspparsley, preferably curly, very finely minced (sub flatleaf parsley)
Make ranch dressing base: Combine mayonnaise, sour cream, buttermilk, parsley, dill, vinegar, lemon, Worcestershire, onion powder and garlic powder in a bowl. Set aside for 10 minutes to let the flavours develop.
Simmer on stove: Transfer the ranch dressing to a saucepan over medium low heat. Add cream cheese, hot sauce and pepper. Stir until cream cheese melts and the mixture is combined and smooth.
Mix: Transfer the hot cream mixture in a large bowl. Add chicken, ¾ of the cheese (reserve rest for top) and green onion. Mix well until fully combined.
Transfer into a 6 cup / 1.5L casserole dish, top with remaining cheese.
Bake 20 minutes until bubbly and golden. For more brown spots, flick the broiler/grill on for the last few minutes.
Garnish with reserved green onion. Devour recklessly with corn chips, crackers or if you're feeling a bit virtuous, perhaps some vegetable sticks …
Notes
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.