Buffalo Chicken Dip

Authenticity is as much the story behind the plate of food as about the food itself. Recipes and ingredients morph and change over time and generations. What Granny may have used as an ingredient in her recipe, or why, will be a little different than what Aunt Martha used. Even though it may be “just like Granny’s,” there are probably some changes.

With the upcoming NFL Super Bowl on the horizon and the mass consumption of Buffalo Chicken Wings, I thought how this food has progressed from its humble beginnings. It is generally recognized the idea was born in Buffalo, New York. There are several stories of how the idea happened. Which is true is unimportant other than it was a way to take something of little value and squeeze some profit. Deep fry some chicken wings, toss them in a buttery cayenne hot sauce and serve with a cooling blue cheese dressing; now you have a snack for a hungry bar crowd.

For many years, the basic recipe stayed the same even as it spread around the country and became a barstool favorite. But then chefs and cooks began to experiment and Ranch dressing appeared. Other ideas such as lemon pepper, BBQ and Asian flavors were added to the list of variants.

Many, if not all, of you have seen Buffalo cauliflower on a menu recently. Buffalo mac & cheese is the one that got my attention. How far from the original we have come since the 1960’s when this idea was born! Buffalo Chicken Dip is a great party food. Served hot or at room temperature, surrounded by tortilla chips and maybe celery sticks. Guests can hover around the bowl while gasping at the exciting athletic plays on the big screen TV.

To make a dip to be scooped up with chips, other ingredients were added not in the original recipe. Usually this dish is not made with chicken wings but with boneless breasts or thighs that are chopped and mixed with different cheeses, Ranch dressing and hot sauce. This version is made with a rotisserie chicken to save time and labor. Rotisserie chicken is more tasty than the boiled chicken in many recipes.

This recipe can be halved or doubled to accommodate the size of your crowd. If you like it really spicy, add some cayenne or gochujang and bump up the heat. There should be no need for additional salt as there is plenty in the cheese, hot sauce and salad dressing.

BUFFFALO CHICKEN DIP

Ingredients:

• 4 to 5 cups rotisserie chicken, bones and skin removed and chopped or shredded into bite-sized pieces

• One 8 ounce package of cream cheese, room temperature

• 1 cup shredded cheddar cheese

• 1 cup shredded low-moisture mozzarella cheese or other melty cheese you prefer

• ½ cup Ranch dressing, preferably from the refrigerator section of the grocery store such as Marie’s

• ½ cup medium-mild hot sauce, such as Frank’s or Cholula

• 1 teaspoon black pepper

• ½ teaspoon granulated garlic

• ½ teaspoon onion powder

• 1 cup thinly sliced scallions

• ¼ cup blue cheese crumbles (optional)

Method:

• In a bowl mix by hand, blend the softened cream cheese with the cheeses, Ranch dressing, hot sauce, black pepper, granulated garlic, onion powder and 3/4 of the scallions. Mix just until evenly blended

• Add in the chicken and fold together

• Place the dip in a deep 9x13 inch casserole, or other similar sized oven-proof glass or ceramic dish

• Bake in a pre-heated 350F degree oven for 20 to 30 minutes until bubbling around the edges

• Remove from the oven and let it rest for 10 or 15 minutes so that your guests don’t burn their mouth on this hot lava

• Sprinkle the dip with the remaining scallions and the blue cheese crumbles, if using

• Serve with your favorite chips, celery sticks, baby carrots, pita or toasts

This is an easy treat for the big game or any sporting event. Don’t leave it out for more than 3 hours unless you bring it back to heat again. This is for serving food safely. If you want it a little more saucy, just add a ¼ cup of Ranch dressing. Leftovers can be reheated. This makes a great filling for a tortilla or pita pocket.

Enjoy!