Despite the title, this dip is more commonly known as “crack dip” out in the blogosphere. I’m sure you can figure out why. It is so. darn. addicting. Not just “I’m full but I can’t stop eating” addicting. This dip falls more into the category of “I want to make this for every football game” addicting.
Is it healthy? No way. In fact, it contains not one but TWO types of processed bottled dressing. I can’t remember the last time I bought a bottle of ranch dressing. But this dip, complete with a promise of greatness and legendary back story, combined with the first weekend of the college football season, convinced me that I should break the rules. It certainly didn’t hurt that this dip is bright orange, the perfect color for rooting on my Oklahoma State Cowboys. In my defense, I did use low-fat cream cheese and dressings. (I know, not really any better. I had to try.)
So jump in, readers. Throw caution and your better judgment to the wind and fix up a batch of this dip for you and your football-watching friends. If you’re tailgating, keep it warm in a slow cooker. I do have one piece of good news about the nutritional
value state of this dip–you definitely won’t have leftovers sitting around to tempt you.
Buffalo Chicken Dip aka “Crack Dip”
8 oz. cream cheese, softened
1/4 c. ranch salad dressing
1/4 c. blue cheese salad dressing
1/2 c. buffalo sauce
1/2 c. crumbled blue cheese
3 c. shredded chicken
1. Pre-heat oven to 350 degrees F.
2. In a deep baking dish, mix cream cheese, salad dress, buffalo sauce, and cheese. Stir until combined. Stir in chicken.
3. Bake uncovered for 20-25 minutes, until the dish is heated through. Serve with carrots, celery, crackers, or toasted baguette slices.
one year ago: ricotta-lemon pancakes
two years ago: My most favorite super snickerdoodles.
three years ago: raspberry ebelskivers