Hey y’all – I wanted to share a recipe that I learned from a staff member at R-MC. She gave this recipe to me after the iconic Ukrops closed and I knew I could no longer reliably get their dip. This is something I enjoy making for M and I on a weeknight when it is cold outside… it warms back up well for leftovers and can be easily paired with a salad. It also works perfectly for parties!

Delicious gluten-free buffalo chicken dip:

2 1/2 cups of cooked chicken chunks/pieces
2 8 oz. packages of cream cheese, softened (reduced fat works great, I also sometimes thin it with Greek yogurt)
1 cup ranch dressing
3/4 cup pepper sauce (I use Franks Red Hot as M likes a true buffalo taste)
1 1/2 cups shredded Cheddar cheese (I also will use a “Mexican blend” of cheeses to kick up the savory factor)

Heat cream cheese, ranch dressing, hot sauce together in a skillet over medium heat. Use a whisk to make sure the texture is smooth. Add in the shredded cheese.
Cook chicken in a skillet (I boil mine low and slow with chicken stock, not water) – the skillet I use is the one in the background, with the cream dip mix in the foreground…
We buy organic chicken breasts – either from Kroger or from Whole Foods, so two HUGE breasts (hee hee) is around 1 pound of meat
So sorry these photographed horribly. These look like scrambled eggs, but it is in fact the dip with the chicken chunks stirred in.
I enjoy continuing to bake these in the oven until ready to serve. These mini non-stick au gratin dishes are perfect portion-sized containers that make presentation look cute, too!

Let me know if you have any questions, and also be sure to tell me if you tried this recipe and enjoyed it. The nice thing about this recipe as you can shift around the ingredients to your taste and it adapts well (some people swap out ranch for bleu cheese dressing, etc.)!