Buffalo Ranch Chicken Dip

Auto racing is big in our household.  We start the racing season with the two-week Dakar endurance race in January and end the year with NASCAR playoffs in November.  

There's the dry spell during December where Bret watches Formula E (electric cars) and he's even resorted to lawn mower racing in desperate times.  During the racing season there's IMSA sports cars, Indy cars, NASCAR and Formula 1.  

Bret's not a big football, baseball or basketball fan, but put a race on and he'll be there!

We've already been through Dakar this year and now the 24-hours at Daytona is this weekend. Twenty-four hours...  That's a lot of racing.  

I amused myself by experimenting with this wonderful Buffalo Ranch Chicken Dip for us to munch on during the race.  Not for the entire 24 hours, though, or we'd have major heartburn!  You can make it as spicy as you want - I like Franks, so I add it liberally.

I also like to chop instead of shred the chicken because I like that texture rather than creamy smooth.  It's up to you, though.  This is a very versatile, very addicting dip.

We found that we liked This Buffalo Ranch Chicken Dip best with potato chips, baby carrots or celery. We also tried it with pita chips, tortilla chips, and Doritos, but didn't care for the combinations quite as well.  

For a party, put out all kinds of crackers and chips and let your guests decide.  I personally could dip it out with a spoon and eat it!

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Buffalo Ranch Chicken Dip

Yield: 30 dips

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Spicy, creamy, chunky dip.

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Ingredients

• 2 pkgs. cream cheese, softened to room temperature
• 2 C shredded or chopped chicken
• ¾ C Frank's Buffalo Wing sauce, (or to taste)
• ¾ C Ranch dressing*
• 1 ½ C shredded cheddar/jack combination cheese, , divided

Instructions

1. Preheat oven to 350 degrees.
2. Mix cream cheese until smooth.  Mix in all other ingredients and 1 cup of the shredded cheese. Spread into a 1 quart baking dish and bake for 25 minutes. Add remaining ½ cup cheese and bake for about 5 minutes or until cheese is melted.
3. Serve with vegetables, crackers and/or chips. Definitely serve warm

Notes

Tips and Stuff:

You could use low fat cream cheese (Neufchatel) and dressing and it would still be very good.

*I used Hidden Valley Ranch Mix and added 8 oz. of sour cream instead of using bottled dressing.

I used leftover rotisserie chicken for this one, but you could also used canned chicken with good results.

Use more of a long shallow baking dish rather than a smaller deep one so that it will get baked all the way through. Don't forget, it needs to be served warm.

Nutrition Information:

Yield: 30 Serving Size: 1 dip
Amount Per Serving: Calories: 80Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 260mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 4g

Nutrition Values are Approximate