Crack Chicken Dip
By Sue Lau | Palatable Pastime
I’d seen a version of this not very long ago making the rounds, and decided to make some for myself, since it seemed fairly low carb. I’d tried some Buffalo chicken dip some years ago from the old Recipezaar. I love hot wings. I did find the hot sauce in that one too strong and overwhelmingly vinegar-flavored, so never made it again. But I did like the idea.
This one is more like when you are offered Ranch dip instead of blue cheese dressing with your wings. I like either. And I do love blue cheese although I know not everyone does. So Ranch is a good option.
To Zip or Not to Zip
So I have done my own version of this, being careful not to let the vinegar in the hot pepper sauce get away from me. I find this has the right amount, and in case you want to add more heat, the best option is to add some cayenne pepper instead of vinegar-based sauce. I like mine more creamy and spicy than just zippy.
It’s Football Season Again!
And I was going to post this Sunday for football season opener but didn’t get to it (dang it!) but we did watch the Packers in that incredible game come back to defeat the Chicago Bears out of nowhere. It was a real nail-biter- at the end there were bad plays on both sides and whoever lost was going to be the one that bore the wrath of their team. I am happy it was not the Pack. Not a good omen to start the year off on the wrong foot.
But I got busy over the weekend and it didn’t get published, so am back today. And I see a friend of mine has also posted a crack chicken dip today (much to my dismay) but thank goodness they are really different recipes. So I feel comfortable posting mine and not crowding the space.
The More Choices the Merrier!
If you would like to see my blogging friend’s recipe, give Bobbi a visit and see which version you’d like to make. I won’t cry if you choose hers over mine- she has some really great recipes. And also could use some support, having badly broken her ankle recently which is tossing a huge wrench into her cooking fun. I broke my ankle once about ten years ago and it was rough getting around the kitchen on crutches- fine to walk on, but just try to carry things from the fridge to the stove while holding those at the same time. Unreal. Fortunately I wasn’t even blogging then so didn’t have that part of it to worry about.
Is it Just a Dip…or is it More?
Anyhoo- back to the dip, which reheats like a superhero. And I love the nature of it besides just as a dip using celery, carrots, tortilla chips (or endive as I have found). If you have a bunch extra, try putting some in a tortilla and making an interesting quesadilla out of it. Let your imagination soar. This is not just party food!
Crack Chicken Dip
- 1 pound chopped cooked chicken
- 16 ounces cream cheese, softened
- 6 slices bacon, cooked crisp and crumbled (reserve half the bacon for topping)
- 3/4 cup mayonnaise
- 1/4 cup ranch dressing mix
- 1 tablespoon dried chives (reserve 1 teaspoon for topping)
- 2 tablespoons Louisiana hot pepper sauce
- 1 cup shredded cheddar cheese (reserve half for topping)
- 1 cup shredded Mozzarella cheese
- 1/4 cup milk or cream
- Preheat the oven to 350°F.
- Combine chopped chicken, softened cream cheese, half the crumbled bacon, mayo, ranch dressing mix, 2 teaspoons of the dried chives, hot sauce, half of the cheddar and all of the mozzarella cheeses, and milk or cream.
- Place mixture into a pie plate or round casserole, smooth out, and sprinkle with the reserved cheddar, the rest of the crumbled bacon, and the rest of the chives.
- Bake for 25 minutes, or until hot and melted.
- Serve with crackers, tortilla chips, or if cutting carbs, with crudite such as celery and carrot sticks- I also like spooning this on endive.
From the kitchen of palatablepastime.com
Share my love of all things Buffalo Chicken!
Buffalo Chicken Salad
As you can see I enjoy it in every way possible! I hope you do as well.