My husband is a dip fanatic. Though he would probably not admit it but throw anything "finger licking" good in front of him with some tortilla chips and he will go to town! Our old friends introduced us to this dip a long time ago and she had made enough to feed an army. I am all about not wasting so I had to figure out how to make it in a single serving size. I am NOT a fan of anything buffalo but my husband requests this dip almost every Sunday to munch on during football! (GO COWBOYS) I am currently brainstorming on how to make a cream cheese based dip that I would like.. maybe instead of texas pete use enchilada sauce??? hmmmm I will be experimenting but for now.. here is my version of buffalo ranch chicken dip!
Ingredients : (this makes enough for two semihungry men.. or one Alan) feel free to double or triple this for more people
1 can white chicken chunks (or my absolute favorite.. left over chicken or rotissaire chicken.. SO MUCH BETTER)
1/3 cup Ranch dressing (your fav kind)
1 pkg cream cheese (you can use the lower fat kind and we haven't even tasted a difference.. I just had reg in my fridge) oh and make sure it is room temp.. you can microwave it slowly to soften it if need be.. remember slowly..
as much texas pete (chalua, tabasco.. any buffalo stuff) as you can handle.. I counted and used 25 shakes and alan doesn't like it too too hot
1 cupish of mexican cheese
So first off it you are using rotissaire chicken, shred it into very small bites.. remember you will be using tortilla chips to "dip" up the dip so you want it small enough to incorporate into the dip.
grab your softened cream cheese and throw it in a bowl... if for some reason you are like me and forget to set it out.. just microwave it for 15 sec intervals stirring it as you go so you don't "cook" the outer layer of cheese)
Add in your ranch dressing (I took this opportunity to use up some buttermilk ranch that has been in the fridge.. lets see if Alan notices :)))
Add your dashes of texas pete. Just a quick side note. If you are planning on making a large portion of this dip, I recommend buying the kind without the ridiculous top so you can just pour it out verses shaking it like a mad woman (or man.. I don't judge). Or just shake till your arm is so sore you can't stir the darn stuff!
So go ahead and stir that up until all ingredients are well incorporated.
Add some of your cheese (you want to leave some for the top).. I would just add half into the dip.. Stir
Add your chicken very last and just fold it in.
Grease up your pan with pan (or butter.. I mean it really is unhealthy enough)
Add the dip on it...Top with cheese Throw on a few more chugs of texas pete...
Cover with foil and bake at 350 for thirty minutes.. you want it nice and hot and "liquid" throughout
Serve with chips (our fav is tortilla but you can use any I guess)
If for some reason it does not fly out of the pan into your guests mouths before it starts to cool and harden, you can just simply throw it in the oven for a few minutes to warm up or the microwave (I would do oven before microwave.. the microwave toughens the chicken)
Enjoy :) I will let you guys know if for any reason I come up with a less HOT version that is more of a mexican cream cheese dip!
