Shannon Stacey

THE Buffalo Chicken Dip

Dish of dip right out of the ovenIf you’ve read the last few Kowalski books, you might remember seeing Gavin’s Buffalo Chicken Dip mentioned a few times. Why? Because, since the first time I was coerced into trying it at my sister’s house, I’ve loved it. Madly.

Why coerced? This is an ingredient list I wouldn’t touch with a ten-foot fork. I don’t care for hot sauce and blue cheese dressing makes me gag. Literally. I can’t remember how they first got me to try it, as I’m usually very rigid when it comes to not trying foods with disgusting things in them.

After the first bite, I think I might have sat on the bar stool with my arms curled around the dish, snarling at anybody who tried to dip a chip into MY dip. Now, while the rest of the family visits like normal people, my mom and I stand at the buffalo chicken dip, taking turns scooping out the goodness.

9 x 13 casserole dish

2 8-ounce blocks of cream cheese
1 12-ounce bottle of Marie’s Chunky blue cheese dressing (refrigerator section)
1 pound chicken breast
1 small bottle of red hot sauce (edited to add: She uses 5 ounce bottle)
1 bag of Colby/Jack or Mexican cheese (edited to add: She uses 8 ounce bag, or 2 cups)
(You should probably have a huge bag of tortilla chips, too.)

– Soften cream cheese and make layer on bottom of pan
– Next layer: bottle of blue cheese dressing
– After parboiling chicken, cut into small pieces. Spread in dish and add red hot to cover. Use as much or as little as needed/desired.
– Last layer: cover with cheese
– Bake at 375 for 30-45 minutes or until bubbling.

(Then you should let it cool for a while or you’ll burn your mouth so badly you can’t taste anything, which is tragic when there’s an entire dish of this stuff to get through.)

Scooping dip with tortilla chip

A couple of notes: If there are any clarifications needed, let me know in the comments and I’ll ask my sister. And, as often happens with recipes, attribution’s a bit of a problem. I got this recipe from my sister. She got it from…somewhere. Probably a friend. She didn’t even have it written down until I asked her for it so I could share it with you guys. So this is not our recipe, but we’re not sure whose it is.

7 comments to “THE Buffalo Chicken Dip”

  1. MO
      · August 15th, 2014 at 9:26 pm · Link

    Yum! I was hoping you would post this. I will be making it soon Thanks.

  2. Heidi
      · August 16th, 2014 at 3:39 pm · Link

    Thank you very much!

  3. Pattie
      · August 18th, 2014 at 11:34 am · Link

    Sorry to be pedantic but when you say “one small bottle” for the hot sauce and “one bag” for the cheese, can you give some ballpark measurements? Just so I know I am getting the right size! Thanks!

  4. Shannon
      · August 18th, 2014 at 11:38 am · Link

    I sent a text and will report back!

    I’m the same way. When a recipe calls for a dash or a pinch, I lose my mind. HOW DO YOU MEASURE THAT?

    I’ll let you know when I hear back. (She has four boys who all play sports, so it could be a minute, LOL.)

  5. Shannon
      · August 18th, 2014 at 11:41 am · Link

    Wow. I must have caught her at the right moment!

    Cheese is an 8 0z bag or 2 cups. Hot sauce is red hot and I use a 5 oz bottle.

    I’m going to edit it into the blog post, too.

  6. Catherine
      · September 4th, 2014 at 10:55 am · Link

    Making this today, Can’t wait … Love Love Love your books

  7. Shannon
      · September 5th, 2014 at 9:42 am · Link

    I hope you liked it! And thank you!


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