This post was updated in September 2014 with new photography!
And so the dip saga continues! As you can probably tell, I am on a bit of a dip kick.
I first had this dip at my friend Nicole’s, who is one of the most wonderful hostesses I’ve ever met. Every time she has me over, not only do I feel perfectly at home, but I’m always treated to a mouth-watering meal. She’s a fabulous cook and a natural entertainer!
One of the first times she had me over was for girls’ night, and we had a big barbeque with all the fixings. We had lots of yummy drinks and went out dancing. After the bar, she magically whipped out this Buffalo Chicken Dip she’d pre-made (anticipating our drunken hunger… she’s so wise) and threw it in the oven. Minutes later, it was devoured. Totally delicious and unlike any dip I’d ever had.
Almost a year later, I finally remembered to ask her for the recipe. I made the dip for a late-night snack after a dinner party with my cousin DeDe and her boyfriend Jumbo. It was every bit as good as I remembered it, and best of all, My Other Half said it was “amazing.” Score!
Here’s my rendition of the dip, based on Nicole’s recipe:
Mix the sauce, dressing, ¾ cup shredded cheese, cream cheese and mayo until smooth and well blended. Add in the shredded chicken, mixing until evenly distributed. Spread into pie dish or 9x9 pan. Top with remaining shredded cheese and bake at 350 degrees on middle rack for 30 minutes. Dip is done when the sides are slightly bubbling and the cheese on top is melted. Serve with tortilla chips for dipping.
And there you have it! I should also give a shout-out to my long time friend Susan, who made a version of this for my cousin’s engagement party (we’re bridesmaids together!) and it was spicy and delicious. My grandfather Poppy particularly liked it (he loves spicy stuff). It was a total hit!
I am going to try and cool it on the dips for a while… next up will be a post on hosting the perfect dinner party! Stay tuned…