Finely grated lemon zest is my unexpected but favorite addition-it adds a sparkle of vital freshness. container of sour cream spiked with a teaspoon each of garlic and onion powders is just as easy while offering more control over the final taste. A lot of easy Buffalo chicken dip recipes call for bottled ranch dressing, but an 8-oz. Start with ¼ cup if your crowd is heat-averse or go all the way up to 1 cup for a definitive bite.Ī half pound of cream cheese provides a neutral background, anchoring the rest of the dip with its quiet opulence and silky heft. Set the fancy stuff down-it would get lost in the shuffle, and you want the brash acidity and fruity heat of the classics. (After all, classic Buffalo wing sauce is little more than hot sauce and melted butter.) Frank’s RedHot is good, Crystal is arguably better. Sauce it up.īuffalo anything requires hot sauce, and lots of it. A pound of shredded meat is good for up to six people. In a rare instance, I’d warn against all dark meat-the slippery oiliness is too cloying combined with all the cheese go for all light or a mix of light and dark.
Debbie used canned chicken in her dip, proving that it’s a worthwhile option too. Leftover grilled or poached chicken breasts and thighs, minimally seasoned, also work.
#Hot buffalo chicken dip recipe skin#
Remove the skin (too chewy) and bones, then pull the chicken in large ropey shreds for maximum texture. She’s beauty, she’s convenience, she’s Miss Rotisserie Chicken-and she’s the best contender for this dip. Here’s the template I follow, plus a full Buffalo chicken dip recipe at the end if that’s more your speed. Debbie taught me her ways and ever since, I’ve made my version of Buffalo chicken dip for every large gathering, in which it remains the most popular appetizer by far-the ultimate crowd-pleaser, always demolished first, with seconds requested loudly.
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