While I wouldn’t say I’m a BAD cook, I would just say that I’m not a cook. PERIOD. I just don’t like it.
With that said, any time I have to bring a dish to a get together of some sort, I almost always bring some type of dip. Everyone loves dip! Hell, we even had a dip themed housewarming party because… who doesn’t like dip?!
One of the dips I like to make (and eat) is buffalo chicken wing dip. It’s so delicious, creamy, and just a hint spicy. There are so many variations and ways to make it, but I make it the same way, every time, without fail. The “secrets” behind my variation are that I: use canned instead of fresh chicken, ranch instead of blue cheese, and a slow cooker instead of the oven.
Because I hate cooking and also hate raw meat, when I first discovered that you could make this dip using canned chicken several years ago, it was quite a revelation to me. I tried it once, it was a hit, and I’ve done it this way ever since! You could use a rotisserie chicken instead, but this is just so much faster, and honestly, easier to scoop because the chicken breaks up much easier. You could also cook it in the oven instead if you want your cheese to be a bit more bubbly perhaps, but I love it just like this.
Every single time I make this buffalo chicken dip, I get SO many compliments on it! People have even told me it’s the best they’ve ever had, and it just blows me away because… canned chicken! I get asked for the recipe so often that I decided I should share it here so that I could find it easier going forward. So here we go! And by the way, to my fellow Aldi enthusiasts, you can use all Aldi ingredients (which makes it even better!).
Ingredients
- 4 cans of chicken (12.5 ounces each)
- 2 bags of shredded cheddar cheese (1 pound each)
- 2 blocks of cream cheese
- 1 bottle of hot sauce
- 1 bottle of ranch dressing
- 2 bags of tortilla chips (I prefer the Big Dippers, or you could use veggies)
Directions
- Drain the canned chicken.
- Mix all ingredients (except for one bag of cheese) into your slow cooker. Stir occasionally.
- Cook on high for 1 – 2 hours (or until all the cheese is melted).
- Once fully cooked, pour the other bag of cheese on top and let it melt.
- Serve with tortilla chips, vegetables, or anything else you would like, and enjoy!
No comments