Buffalo. Chicken. Dip. Rocks my world.

This is by no means a “healthy recipe.”  Sorry, I just needed to throw that out there upfront.

Delicious?  Absolutely.  Healthy?  Not so much.  However, it is much healthier than the version we used to make, and I promise everyone who tries it will love it.  I stand behind my buffalo chicken dip

Here’s what you’ll need to make a single batch:

• 1.25 pounds shredded chicken breast
• 8 ounces Hidden Valley Fat Free Ranch Dressing
• 8 ounces Philadelphia 1/3 less Fat Cream Cheese
• 4 ounces Frank’s Red Hot (or 5 ounces if you prefer things a little spicier like me)
• Shredded cheese of your choice
• Tortilla chips for dippin (or corn chips)

First up, I like to boil the chicken.  This is the ONLY recipe you will ever see me use boiled chicken for, as I find it extremely unflavorful.  However, it does make the chicken very moist and easy to shred.  I typically cut the chicken breasts in half before dropping them into a pot of bowling water.  Depending on the size of the chicken breasts, this can take 12-14 minutes or so–just cook the chicken until it’s no longer pink in the middle.

Once the chicken is done, transfer it to a plate to cool.  Meanwhile, combined the ranch dressing, cream cheese, and frank’s red hot in a bowl

Melt the sauce in the microwave on a VERY low heat, stirring frequently.

Next up, it’s time to SHRED.  The chicken that is.  I find it easiest to shred the chicken by using two forks.  One to hold the chicken in place, and the other to shred the chicken a part:

I usually do a rough shred with the forks, then use my hands to break it up into smaller bits and also find any fat that may have slipped in.  No body likes chicken fat.

Once shredded, toss the chicken into a baking dish (or crockpot):

and pour the melted sauce over top.  Stir to combine:

then top with shredded cheese:

At this point you have two options–bake in the oven at 350 degrees for about 20 minutes OR you can also just throw everything into a crock pot.  If I’m using a crockpot, I use a little less chicken so the dip doesn’t dry out too much throughout the day.

I kid you not, this is better than any buffalo chicken dip I have ever tried.  A lot of people like to used canned chicken in their buffalo chicken dip, and I am not a fan.  Using chicken breast is KEY.  I’ve also used a rotisserie chicken before, which was equally tasty.  Only issue with that is you have white and dark meats—so it depends on your preference.

Also important to point out that sometimes fat-free ranch can have kind of a funky taste.  I’ve tried other brands in this BCD, but have found Hidden Valley to  be the best option.

The dip disappeared before I got a photo, but I think you get the picture.  It is friggin delicious.

It also freezes and reheats well, tastes delicious cold, on a sandwich, and when eaten with your bare hands

ENJOY!!!

If you liked this post, you might also enjoy:

1. Healthified Buffalo Chicken Wrap
2. 7 reasons having lunch with your mom rocks