This robust buffalo chicken dip recipe is more of snack than a meal.
However, choosing the right ingredients makes it a little more healthy than the ‘usual’ variety. And absolutely much fresher!
But can anyone tell me why this is called a buffalo dip? Let me know! My Chef is being mean to me!
1½ tablespoons finely chopped onion
1 clove garlic
2 tablespoons chopped celery leaves
1½ tablespoon fresh dill
½ cup mayonnaise
½ cup yogurt
¼ cup milk
1 teaspoon mustard
2 teaspoons lemon juice
salt and pepper to taste
500 g of cooked chicken (can be from leftovers)
¾ - 1 cup pepper sauce
1 or 2 packages soft cream cheese
1½ cups grated Cheddar cheese
Preparing the Ranch Dressing first!:
Wash and peel the onion. Dice into small bits. Peel the garlic and dice also. Chop the dill and celery leaves.
Measure out the amounts for the Ranch dressing above: mayonnaise, yogurt, milk, mustard, lemon juice, and salt and pepper to taste. Combine all these ingredients in a bowl and beat quickly with a whisk.
Cover the bowl with plastic and let the dressing sit in fridge for an hour. This will let the flavors combine better.
Now for the “Buffalo”:
Chop the cooked chicken into very small cubes.
Heat the chicken and pepper sauce thoroughly in a skillet over medium heat.
Stir in cream cheese. Stir until well blended and warm.
Mix in half of the grated cheese, and then transfer this mixture to another cooking pan that uses a lid.
Sprinkle the remaining cheese over the top, cover, and cook on low until hot and bubbly.
Remove from heat and add the Ranch dressing. Stir well.
Serve with whole wheat crackers or celery.
I shouldn’t let me Chef have any, until he tells me why this is called a buffalo chicken dip recipe!!!
One of my readers will let me know!! Happy snacking!!