I'm so excited about this month's Secret Recipe Club because I've been a long-time admirer of my blog assignment for this month. Daily Dish Recipes is written by Nicole. Nicole is a mom of 5, writer, food blogger, and she has one heck of a green thumb. (I have major garden envy!) Because Nicole and I got to know each other through another food blogging group I have pinned and made a few of her simple, down home, feel good recipes. Like her Jolly Rancher Vodka. A must try! Other recipes I've wanted to try are Nicole's Pumpkin Donuts, Corn Cob Jelly, Crockpot Curry Chicken, and Summer Berry Cinnamon Bread Pudding.
But I decided to make her Buffalo Chicken Dip w/ Ranch, because who doesn't love a hot, cheesy dip. And also because Nick (my 15yo son) loves anything with the words "buffalo chicken". Nicole's recipe suggests that you can use any kind of bottled hot sauce or wing sauce. Well, when I make my buffalo chicken wings I always use Valentina hot sauce, because that's what we love and I always have a bottle in my fridge and a spare in the pantry.
This dip was a HUGE hit with my family! Nick has declared it as one of his new favorites and wants me to make it for his upcoming junior high graduation party. It's a plate full of creamy, cheesy, and spicy goodness that you'll want to eat with a spoon should you run out of toasted bread slices or tortilla chips.
Buffalo-Ranch Chicken Dip w/ Valentina Hot Sauce
(recipe from Daily Dish Recipes)
- 1 lb. boneless skinless chicken breast, cooked and shredded
- 1-1/2 cups Valentina hot sauce (or wing sauce)
- 8 oz. cream cheese, softened
- 1-1/2 cup mild cheddar cheese, shredded
- 1 cup ranch dressing
Preheat oven to 350°F. Lightly grease a glass baking dish or pie plate.
In a medium bowl mix together the shredded chicken breast with 1-1/4 cup of the Valentina hot sauce. Spread the softened cream cheese into the bottom of the baking dish. Spoon with the shredded chicken mixture on top the cream cheese. Sprinkle 1 cup of the shredded cheese over the chicken. Pour the ranch dressing on top of the shredded cheese, then top with the remaining shredded cheese. Drizzle the remaining Valentina Hot Sauce over the dip.
Bake at 350°F for about 20 minutes or until the cheese has completely melted and the dip is heated through; remove from oven. Serve with toasted bread slices or tortilla chips. Enjoy!
Receta en español