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.
Ingredients:
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)
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
fritos, crackers, chips
Directions:
Using a hand mixer or brute force, mix all the ingredients together, with the exception of the last 1/2 cup of shredded cheese.
Voila:
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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Alice in the Kitchen 
[…] 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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