Everyone loves a Buff Chick.

BuffALO ChickEN dip, that is!!

Now, if you're one of those people who says they really don't like the tangy/spicy flavor of Buffalo sauce, then you have two options on this blog:

1) Get out.

2) Shut up.

There. Done.

Okay, okay, I'm only kidding, but SERIOUSLY. If you encounter someone who says they're not a fan of the nectar of the gods, then you've obviously encountered a liar and a cheater. But I've got news for you, folks. They're only cheating themselves.

While there aren't many things in this world that I wouldn't eat, it is safe to say that Buffalo sauce is one of those foods that I would eat with a spoon, right out of the bottle. Not kidding.

(my fat self may have done it once or twice...a day)

So what better way, I thought to myself, to get the mouth-watering taste of Buffalo wings without all the mess and dead chicken carcases then to make a delicious dip using all of the tasty ingredients of this beloved bar snack?!

I debuted this delectable dip on Thanksgiving this year at the Kirby household (shout out to Mike and Carol!) and it was a big hit. Dave's brother Matt probably would've eaten the whole batch by himself. I gave him a run for his money.

So, here it goes. It's super simple and takes all of five minutes to make. Get a pen and take some notes, cause this Buff Chick dip is takin' you to school.



What you'll need:


--> 2, 10 oz cans of white meat chunk chicken, drained.
--> 3/4 cup of Buffalo sauce. I've used many kinds, but Frank's Red Hot has been the best.
--> 1 cup of Ranch dressing. I used reduced fat in this batch and it was tasty as ever.
--> 2, 8 oz blocks of cream cheese. Fat free works wonderfully.
--> 1-2 cups of shredded sharp cheddar cheese.


How you'll do it:

--> First things first, you'll need a large skillet or sautee pan. Get it going over medium heat. No need to oil the pan.
--> Once the skillet is hot, add both cans of the drained chicken and immediately add the buffalo sauce and heat through.
--> Next, add both blocks of the cream cheese and break it up with a spoon or spatula so it has an easier time melting and doesn't make your dip clumpy.
--> Add the Ranch dressing and incorporate with a wooden spoon. The dip should have a light red/pink color and should be smooth after all ingredients are incorporated.
--> Add half of the cheddar cheese and work it into the dip. Once all ingredients are melted together, your dip is ready for action.

If you don't have a small crock pot to heat your dip in, it would do just as well to put the entire skillet of dip into the oven on a low temp for about 15-20 minutes, just long enough for all of the ingredients to meld together.

If you have one of the cute little crock pots, transfer the dip to the pot and let it heat on high for about 5 minutes, then switch it to low until you are ready to serve.

Once your guests arrive and the beers are flowing, serve the dip hot with some blue corn chips or celery stalks. Both are equally delicious!


Allison, Dave and I sampled both Shipyard Summer ale and Leinenkugel's Summer Shandy with this lovely dip.


While both were equally impressive beers, I found that the Summer Shandy cut the spicyness of the dip and really added a nice lemony zing to the over all flavor profile.

Allison was more keen on the Shipyard, as she has an affinity for Sam Adams Summer Ale, and the Shipyard is very similar, but with perhaps a bit more carbonation. Dave agreed that the Summer Shandy was better with the dip, so, sorry A-dawg. You lose this beer face off 2-1.


Hope you enjoy this recipe, foodies! Enjoy some great beers with it and invite over all of your friends to try it. They don't have to know you stole the recipe. :)

Until next time, boozie friends!

Cheers and Beers!

--Trav and Allison

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