Ahhh. Buffalo chicken dip, also known as buff chik dip in dorm rooms across America. One of my favorite indulgences. It’s creamy, cheesy, and spicy with chunks of chicken. Buff Chik Dip is eaten with chips, crackers, pretzels, toast, really anything. A favorite of college students around Ohio, buff chik dip is made in my sorority house at least three times a week, as well as for every event we host. It goes like hot cakes.
You can make it with rotisserie chicken, chicken breast, or canned chicken. I usually use canned chicken, because it is easier and pre-cooked. I would never eat canned chicken by itself, but in this dip it just becomes shreds of chicken. It is difficult to get other pieces of chicken small enough to blend in with the rest of the dip.
- 2 (8 ounce) packages of cream cheese
- 4 cups cheddar cheese
- 1.25 cups Frank’s Red Hot (try not to substitute, it’s best with Franks. You can add more if you like it spicier)
- 1 cup ranch dressing
- 16 ounce can chicken
- Using a saucepan: Mix all ingredients in a large saucepan. Heat until melted, then put into a serving dish.
- Using a crockpot: Alternatively, throw all ingredients in a crockpot on high, until melted, and then turn to medium. This dip keeps well in a crockpot for the duration of your event.
- In the oven: Alternatively, mix in a bowl, and put into a baking dish. Top with more cheese, and bake at 350 degrees for 20-25 minutes, or until bubbly.