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This is not a ‘healthy’ or ‘paleo’ recipe, but it is delicious. My mother in law makes this dip for family gatherings and special occasions (luckily us coming to visit counts as just such an occasion), and I love it. Crave it, even. It may or may not be the first thing I think of when I know a visit is imminent. Not that the in-laws aren’t great, but since one of the (many) reasons I married their son was his prowess in the kitchen; I’d say that getting excited about a visit (partially) because of food is not out of the question. Lucky for you guys, she was gracious enough to share the recipe and help direct the photography.

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Buffalo Chicken Dip

10 ounces chicken breast (canned)
Frank’s Red Hot Sauce (the recipes calls for 1/4 to 1/2 cup; my MIL uses less if a non-spicy eater is in residence)
8 oz. cream cheese (full fat is best)
1/2 c. ranch dressing (Hidden Valley is the favorite)
1/2 c. sharp cheddar, shredded
Tortilla chips to serve

Preheat the oven to 350. Combine cream cheese, hot sauce and chicken in a medium pan over medium heat. Stir to combine until cheese is melted and chicken is broken up.

Remove from the heat, add the ranch, and stir. Pour into an 8×8 casserole dish and top with the cheddar. Bake 20-25 minutes and serve with tortilla chips.

Serves umm…. depends on who is in the house. If my sister in law and I are both there, maybe two? Three? She usually doubles or triples the recipe, depending upon how excited the two of us look.