Hot Wing Dip

November 21, 2010 at 4:04 pm | Posted in Uncategorized | 1 Comment
This is one of my most requested recipes, and it couldn’t be easier.  When I started using the recipe originally, I would cook the chicken in the hot sauce, then gradually add all the other ingredients.  (Well honestly, I did that one time.)  Then I thought – it all ends up mixed up and heated together, so why not just mix it all together from the start?  So that’s what I do now, and it tastes exactly the same.  I also pretty much just  eyeball the amounts of dressing and hot sauce, and that never seems to mess it up.  In a nutshell, this is really easy and always a hit.
2 (10 ounce) cans chunk chicken, drained (sometimes the chicken comes in 12 ounce cans and that’s fine – so I end up using 24 ounces)
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup hot sauce (I used Frank’s Red Hot this weekend)
1 1/2 cups shredded cheddar cheese (I use sharp)
1/2 cups shredded cheddar cheese, set aside
for dipping:
1 bunch celery, cleaned and cut into 4 inch pieces
fritos, crackers, chips

Using a hand mixer or brute force, mix all the ingredients together, with the exception of the last 1/2 cup of shredded cheese.


Put the mixture into a small casserole dish and top with the remaining cheese.

Bake at 350 until bubbly (about 20 minutes).  You can also do this in a crock pot, which is good too because it stays nice and warm.

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  1. […] this recipe for buffalo chicken sandwiches, I knew I should try it.  Although not as good as our hot wing dip, it served as more of a meal and could easily become part of a weeknight dinner […]

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