A recipe for Paige

Posted: October 16, 2009 | Author: Alyssa | Filed under: Alyssa | Tags: , , | 4 Comments »

My sister has been on me for a while now to post about my buffalo chicken dip, so I figured it was about time to get it done…especially since she is pregnant and more than willing to kick my ass :) .

I got the idea for this from one of our favorite restaurants in South Carolina, but it has slowly been evolving for the past couple of years.  I’ve heard a lot of recipes for buffalo chicken dip that use canned chicken, cream cheese and other ingredients that make me cringe a bit (I have a thing against most forms of canned meat), but my recipe is a bit more complex…not difficult, just less simple.


Oven-safe serving dish

3 boneless skinless chicken breasts

1 white onion (chopped)

2 cloves garlic (diced)

5 strips thick cut bacon

1 bottle ranch dressing

hot sauce of some sort

melted butter

1 can beer (I use Bud Light)

Jack Cheese (shredded)

First things first, cut the bacon into bite sized pieces and brown it in a fry pan.  I like to get mine to the point where it is just starting to get crispy, but still has some give to it.  I have found that gives the best flavor and takes away some of the grainy texture that it gets when its overly browned.  Take the bacon out and let it drain, but leave some of the grease in the pan.  Throw in the onions and saute them until they are soft.  When the onions have become clearly but aren’t fully soft yet, throw in the diced garlic and finish cooking them together.  Remove the onions and garlic and put them in the serving dish, again leaving some of the grease and liquid in the pan.  Cut up the chicken into small, fairly thin pieces.  Cutting chicken is always a pain in the butt, however if you freeze it for about 30 min before you are ready to cut it, it will help you to cut it a lot more easily.  Throw the chicken into the pan and cook it until it is no longer pink on the out side.

While your chicken is cooking, mix together the hot sauce and melted butter.  I wish I could give you more specific measurements, but its really about how you want it to taste and how hot you want it.  I usually end up melting about 4Tbsp butter, and then adding hot sauce until it tastes like I want it to.  Once the chicken is no longer pink, add the butter and hot sauce mixture and coat the chicken with it.  Pour in half of the can of beer and bring it to a boil for a minute.  Reduce the heat to simmer and let it reduce by about a half.  Taste the sauce after it has reduced to make sure it has the right amount of kick for you, I usually end up adding a little more hot sauce.

Once everything is cooked, put it all in the dish and add about 3/4 of the bottle of ranch dressing.  Mix it all together and top it with the cheese.  Bake at 375 until the cheese is brown and bubbly, or if you are serving it right away, just broil it on low for a few minutes.

Serve with tortilla chips, and enjoy!  If you want to be healthier, it is excellent on celery as well, however I am also a big fan of using cucumber slices instead.  Its still a good crunch and I prefer it to celery.

This is one of my favorite things to bring when my friends and I do dinner, or to family stuff, and it will definitely be a part of the super bowl repertoire this year.  Hope you enjoy it as much as I do!


Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Alyssa: The Triple Threat

Can do it all. And modest to boot.

Bakezilla: We Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Rita: The Kosher Chick

Restrictions have nothing on her.