Dip Because I’m A Dip

 

 

Hard to take a decent picture of dip. I mean, it's DIP... 😛

When I was a kid, people who were ditzy were called dips or dippy. I have no idea if that was a regional thing or just that the people I knew were strange. Please don’t answer that. But suffice it to say that I fell squarely into the dippy category.

Thus the title of this post. I mean, this dip has chicken, cheese, bacon and green onions in it too but titling this “Dip for the chicken” or “dip for the bacon” just didn’t make much sense to me. I can be a bit chicken at times (like when eating liver is involved) but I am not related to pork products in any way. Hmmm, I’ve been known to be piggy. As for cheese, we all know I can be cheesy but “Dip for the cheese” just sounds stupid.

Fine, I admit it!! I couldn’t think of a good post title and this is all just a coverup to make it sound planned! It was “Dip-Gate”! A vast right wing conspiracy!! Erhmmmm, sorry, I think I was channeling Hilary Clinton. *Shudders* Now THERE’S a frightening thought.

Sigh. I really need to get out more.

Moving on.

Still have a couple of big holidays coming up. You may have heard of them. And they tend to be big eating holidays too. Not like Columbus Day… or Groundhog Day. Personally, I don’t go overboard on yummy foods for those two.

In my family, it has become a tradition to have our big meal on Christmas Eve. It has also become a tradition that the meal is mainly appetizers and finger foods. Mind you, with my kids and hubby that still means enough food to feed a small country but still… appetizers.

One of the things we all enjoy is dips. Not so much the ubiquitous kinds like cold french onion dip with chips (I save that for maybe a twice a year craving and TV) but more substantial ones. Preferably with meat. Lots of meat. Or cheese. Lots of cheese. Or even better, with both.

You’ve all probably heard of Buffalo Chicken Dip by now, even if you haven’t tried it. Hot cheesy dip that is SUPPOSED to taste like buffalo wings. Too often however, tasty as it is, it bears no resemblance to wings. With that in mind, I had no qualms keeping the same basic idea and taking it even farther down the path away from “Wingdom”. Ha!! You thought I was going to say that I had created one that tasted exactly like a scoopable buffalo wing. Admit it… you did, you did you did..

Oh heck no. As much as I love wings, I kinda like that the dips aren’t perfectly like them. But being me, as usual, I couldn’t leave well enough alone. So try MY version of Buffalo Chicken Dip. Hot, gooey, cheesy, chickeny (yes, that is now a word) bacony (hey; spell check didn’t say anything. I guess bacony really IS a word!), oniony (damn; not a word. Stoopid spell check.) and oh so yummy with tostitos or celery (if you’re feeling strangely healthful which is a waste of time with this dip) or off of your fingers. You may want to let it cool before you try that last one though. Just sayin’. I will not be held liable for burned fingertips :-p

Newly Revised Deluxe Version Of Buffalo Chicken Dip

  • 2 10 ounce cans chicken, well drained
  • 1 8 ounce package cream cheese, softened
  • 1/2 cup ranch dressing or blue cheese dressing
  • 1/2 to 3/4 (if you’re brave) cup hot sauce (I use Franks Red Hot)
  • 1 3 ounce package bacon bits (yes, you could make your own bacon but this is meant to be easy, not work)
  • 3 cups cheddar cheese
  • 1/4 cup blue cheese (I’d put more if I could but no one else in the family likes blue cheese, the boogerheads)
  • 3 green onions, thinly sliced
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, beat together the cream cheese, hot sauce and dressing.
  3. Stir in the chicken, breaking up any large chunks (but don’t mush the crap out of it; leave some pieces), the bacon, the green onions and 2 cups of the cheddar cheese.
  4. Spoon into a lightly greased 2 quart baking dish or 9 inch pie plate.
  5. Top with the rest of the cheddar cheese, the blue cheese (and some extra green onions if you want)
  6. Bake at 350 until lightly browned around the edges and bubbly, about 20 minutes.
  7. Serve with veggies of tostitos or fingertips.
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16 thoughts on “Dip Because I’m A Dip

  1. Darn it, I was ready to enjoy some guacamole and now I see this. While guac is good, your dip is sooo much better and a lot more heartier. This is truly a dip meal that I would like to indulge in when we have movie night. Yum!

  2. Being dippy is not a regional thing. There were lots of dippy people around when I was a kid, and I live in Australia. I am still known to call some one a dipstick every now and then.
    I having trouble coming to terms with ‘chicken in a can’ though. It truly boggles the mind. Dare I ask, does it resemble fresh cooked chicken and is the flavour the same?

  3. This dip is one of my weaknesses (I’ve eaten way more then I like to admit in one sitting). When I am feeling lazy I just do the bare essentials for the dip but when I feel like putting more effort I do add green onions and sour cream but I never thought of adding bacon, I will have to try that sometime!

  4. My son microwaved a portion of this before I had baked it. It seemed to work quite well. I think I baked the rest a little too long – the cheese kind of broke. But the flavor was great, and I’ll be more careful with the time next time.

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