Recipe video above. This is a recipe from my friend Heather. Born and raised in the US South, she really knows her stuff when it comes to hot dips!!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!
Course: Appetizer, Dips
Keyword: Buffalo Chicken Dip, Hot buffalo chicken dip, spicy dip
Servings: 16- 20 people
1/3cupmayonnaise, whole egg (Hellman's and S&W recommended) (Note 1)
1/3cupsour cream, full fat
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 …
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.