Lisa and I had this dip for the first time at Jocks and Jills at CNN Center in Atlanta. As I recall, neither of us liked it all that much the first time we had it but we kept ordering it and were surprisingly upset when they took it off the menu. After some trial and error, Lisa came up with a recipe that replicated the Jocks version and now it’s a favorite among our friends and family at parties.
This Buffalo Chicken Dip embraces everything you love about wings (spicy, chickeny, ranchy), eschews everything you hate about them (messy and boney), and adds Frito’s Scoops! It’s the perfect party food so invite your friends over for the next sports game and give it a try.
My version of the recipe is below and Lisa’s version is in parentheses beside it.
- 8 oz Cream Cheese, Softened
- 1 Cup Buffalo Wing Sauce
- 1 Cup Ranch Dressing (Lisa uses Blue Cheese Dressing)
- Meat of a Whole Chicken, Cooked and Shredded (Lisa cooks and chops up 4 boneless skinless chicken breasts)
- 1 Cup Mozzarella Cheese, Shredded
- Fritos Scoops and Celery Sticks for Serving
- Preheat the oven to 375
- Mix the cream cheese, buffalo sauce, and ranch dressing together.
- Fold in the shredded chicken and pour the mixture into an 8” x 8” glass casserole dish that has been sprayed with non-stick cooking spray.
- Sprinkle the shredded mozzarella over the top of the dip and cook in the oven for 30 minutes until the dip is bubbly and the cheese is melted and slightly browned on top.
- Let cool for at least 15 minutes before serving with Fritos Scoops and celery sticks.
If you want to make your BCD spicier, add more buffalo sauce! Don’t go too crazy or you’ll turn the dip into soup.
You can mix this up a day or two in advance of serving and store it in the refrigerator before cooking. If you want to mix it even further in advance, use a foil pan instead of a glass casserole dish and store it in the freezer for up to 3 months. Thaw in the oven overnight and cook as normal.
There are many different origin stories for Buffalo wings but they were definitely first served in Buffalo, New York by Teressa and Frank Bellissimo.