I have made this dip four times in the past month. My kids shovel it back with nacho chips, and it tastes great in a wrap with some avocado slices.
Buffalo Chicken Dip.
We made it at a Pampered Chef party I hosted earlier this summer. It's no secret that I love their products, and hosting a party is a great way to check more of their items off of my wish-list for free...or super cheap. Plus, it's an excuse to eat and drink with friends. Win win.
We took turns chopping, shredding, measuring, and stirring.
The next generation of home cooks was there too. I love these girls.
Half a cup of hot sauce went into this dip!
And cheese. Lots of melty cheese.
We also made a Margarita Fruit Dip. With tequila.
You can have that recipe too. You're welcome.
Buffalo Chicken Dip
2-3 boneless chicken breasts (I use 3)
1 (8 oz) package cream cheese, softened
1 cup Ranch dressing (Renée's Buttermilk Ranch is my favourite)
1/3-1/2 cup Frank's Red Hot Sauce (depending on how hot you like it!)
1 1/3 cups shredded cheddar (or Tex Mex, or Monterey Jack... or any combination)
Cook and finely chop chicken. I season and steam mine in my new Pampered Chef RockCrok. Use whatever preferred method you have for moist and tender chicken that will be easy to chop into small pieces. You don't want to break a chip trying to scoop up large a piece of chicken.
Mash the cream cheese. Add the Ranch dressing and whisk together. Stir in the hot sauce and shredded cheese, combine well. Add the chopped chicken and microwave two minutes to melt the cheeses. Stir and serve with nacho chips.
Margarita Fruit Dip
I tub (250 g) of spreadable cream cheese
1 fresh orange
1 fresh lime
2 tbsp tequila (optional)
1/4 cup of icing sugar
1/2 cup whipped cream or cool whip
Zest and juice the citrus fruits. Process the cream cheese, icing sugar, fruit juices and tequila until smooth. Stir in one tablespoon each of orange and lime zest, then fold in whipped cream. Serve with strawberries, pineapple, or any other fresh fruit.