If 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.)
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.