Hot Buffalo Chicken Dip
Ingredients
Homemade Ranch
- 1/3 cup mayonnaise, whole egg (Hellman's and S&W recommended) (Note 1)
- 1/3 cup sour cream, full fat
- 1/3 cup buttermilk (Note 2)
- 2 1/2 tbsp parsley, preferably curly, very finely minced (sub flatleaf parsley)
- 2 tsp fresh dill, finely minced
- 1/2 tsp apple cider vinegar (or more lemon)
- 1/2 tsp lemon juice (or more cider vinegar)
- 1/2 tsp worcestershire sauce
- 1/2 tsp onion powder
- 1 tsp garlic powder
Buffalo Chicken Dip
- 1 cup Frank's Red Hot sauce (Note 3)
- 3 cups shredded cooked chicken breast (Note 4)
- 250g/ 8oz cream cheese, cut into 8 cubes
- 2 1/2 cups colby cheese, shredded yourself (Note 5)
- 1 1/4 cups cheddar cheese, shredded yourself (Note 5)
- 1 tsp ground black pepper
- 1/2 cup green onion, finely sliced
Garnish & serving
- Extra green onion
- Corn chips, crackers, crostini, vegetable sticks (especially celery – very on-theme!)
Instructions
- 1
Preheat oven to 180°C/350°F.
- 2
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.
- 3
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.
- 4
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.
- 5
Transfer - Transfer into a 6 cup / 1.5L casserole dish, top with remaining cheese.
- 6
Bake - Bake 20 minutes until bubbly and golden. For more brown spots, flick the broiler/grill on for the last few minutes.
- 7
Garnish - Garnish with reserved green onion. Devour recklessly with corn chips, crackers or if you're feeling a bit virtuous, perhaps some vegetable sticks …
