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.
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.