I had heard of this dip about a thousand times – its called “crack dip” because its supposedly quite addicting. I thought, “hmm, anything with that title must be good!”, and then I read the ingredient list – canned chicken, buffalo sauce, blue cheese, ranch dressing….? BLECH! I’m sorry but that does NOT sound like something I would want to put in my mouth. So I never made it. I mean, I’ve gotta draw the line somewhere, right? It wasn’t until I was perusing some of my favorite food blogs looking for Super Bowl recipes that I found this recipe, once again. The guys over at The Bitten Word were raving about this dip – and that got me curious, I mean, if those guys like it then surely I could give it a try. So I did, and I took it to the Super Bowl party. As it turns out, this dip really is like crack…I could sit there and fill my cake hole all day! Hubby and I are both big blue cheese fans, so of course we loved it – but here’s a little warning for those of you who are picky eaters (ahem, my sister) – if you don’t like buffalo sauce and/or blue cheese, this dip isn’t for you. And even if you don’t like those things, still give it a try – you might be pleasantly surprised. Everybody at the party loved it! So without further ado – CRACK DIP!!!
Buffalo Chicken Dip (AKA: Crack Dip)
-as seen on The Bitten Word, who adapted it from Frank’s Red Hot
8 ounce package of cream cheese, softened
1/4 cup ranch salad dressing
1/4 cup blue cheese salad dressing
1/2 cup buffalo sauce or buffalo style barbecue sauce
1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted)
2 cans chicken breast (or if you’re uncomfortable with canned meat, you can shred up a rotisserie chicken. Snob. Hehe..just kiddin’ ya’ll!)
Pre-heat oven to 350 degrees F. In a deep baking dish, mix cream cheese, salad dress, buffalo sauce, and cheese. Stir until combined. Stir in chicken.
Bake uncovered for 20-25 minutes, until the dish is heated through. Serve with crackers, pita chips, sliced bread or vegetables.
NOTE: Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad rather than 1/4 cup of each. Similarly, you can mix blue cheese and mozzarella, or use portions of each.
*I used sliced baguettes and celery for dipping…mmm, MMMM!
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I’ve heard rave reviews about this dip numerous times and been tempted to try it. Your post may have put me over the edge…I may have to give in this weekend.
<3
Comment by My Gourmet Love Affair — February 2, 2009 @ 9:10 PM
This truly is crack dip. I made it for the superbowl, and it went over like crazy. I served mine in a hollowed out bread bowl, with the insides to dunk in the dip. Sooooo good!
Comment by finsmom — February 3, 2009 @ 7:20 AM
I made this on Sunday too and it was awesome. It doesn’t even matter what you bring to dip in it.
No health benefits usually means it’s good football food.
Comment by The Suggestion Boxer — February 3, 2009 @ 1:33 PM
I spread the dip on sliced baguette bread and heated it in the oven. Yum!!
Comment by Mother — February 4, 2009 @ 2:33 PM
It’s probably called "crack" dip because it smells like butt crack. From your, ahem, sister.
Comment by Lindsay — February 5, 2009 @ 7:11 PM
Thanks, ahem, bee-yotch!
Comment by Amy — February 5, 2009 @ 7:27 PM
I make this dip but I can’t make it with canned chicken–it just doesn’t taste right. I actually boil about 1 pound of chicken breasts in chicken broth and then shred. And I use mild cheddar cheese. I also found it much easier to use my hand mixer to mix all the ingredients, except the chicken-and once mixed, stir in the chicken. This way the chicken stays in bigger pieces. YUM!!! We serve with tortilla chips–best football (heck, any sport) appetizer there is!
Comment by Amy — February 24, 2009 @ 5:24 PM
I just stumbled upon your blog, and it looks like I will be trying lots of recipes in the near future! My family has "crack dip" too, but it’s nothing like this. Just a can of ro-tel (drained) and a package of cream cheese.
Comment by Danielle — March 26, 2009 @ 10:00 AM
Serve it with FRITO SCOOPS–its the only way to go!
Comment by Linsey — June 10, 2009 @ 7:10 AM
If the cream cheese has a bit of age on it..(seriously!) like a clabber cream used to be… it gives the dip a "deeper" flavor.. serve with a lager like Stella or the American standard Coors Light.
Comment by wb — July 10, 2009 @ 2:21 PM
I was really disappointed – but perhaps I used the wrong sauce. I used Dave’s Buffalo Wings Sauce. The flavor was not good at all. Perhaps a better sauce would produce a better result….
Comment by Rob — November 27, 2009 @ 11:47 AM
OMG. Thank you! I googled “crack dip” looking for another recipe (sausage, cream cheese, rotel tomatoes, cheese) but I found this instead. WHAT A WINNER!! I used a whole chicken to get the meat bc I needed stock too! Holy wow. Added chopped celery, green onions and a whole yellow onion… squeezed half a lemon… added about two table spoons of mayo and cut out the 1/4 cup of ranch (bc I didn’t have it…)… papricka and a pinch of cinnamon (to marry the “hot” flavors with all the rest) SO GOOD!!
The people at the party have created a new food group for this recipe!!
Everyone was stoked to enjoy all the delishiousness of wings with out the messy finger stuff!!
Thank you thank you!
Comment by Fran — November 27, 2009 @ 12:13 PM
Fran,
I’m SO glad you enjoyed this! Your additions/changes sound fantastic…no wonder it tasted so good!! Thanks for letting me know how it turned out!
Amy
Comment by amy — November 30, 2009 @ 2:56 PM
Brown a pound of sausage, in crock pot heat 2 packs of cream cheese, and empty one can of your favorite rotel. Dip with chip & tell me yours tastes better! Thats Crack Dip!
Comment by Kyle — December 2, 2009 @ 9:03 PM
The people at the party have created a new food group for this recipe!!
Comment by linkslife — December 4, 2009 @ 2:48 AM
Just made this to eat while watching all the Bowl games. My son could not stop eating it and had to leave the room. We all really enjoyed it. It was very simple to make. Thanks for the recipe!
Comment by Josie G. — January 1, 2010 @ 5:40 PM
That looks awesome! I will definitely try it one day. Thank you for sharing.
Comment by Scott Lenik — January 27, 2010 @ 7:04 AM
I love this dip!
Comment by Kristie — February 7, 2010 @ 8:17 PM
Made this dip and it was sooo good! Everyone loved it! Replaced the chicken with Yves Hearts Desire meatless chicken strips to make it vegetarian. Delicious and the meat-eaters didn’t mind at all!
Comment by Shelly — March 4, 2010 @ 4:08 PM