Let me preface this recipe with a warning: it is not organic, paleo, low carb, gluten-free or vegan, and I’m pretty sure its contents could get me kicked out of San Francisco by an Alice Waters-and Michael Pollan-led posse. This dish is, in fact, so unbelievably terrible for you that my friends nicknamed it “The Fat Kid” and restrict me to making it once a year on Super Bowl Sunday. It is also one of the least elegant things I cook. (Melting together cream cheese with ranch and blue cheese dressings really is a culinary abomination.)
And yet, with all of that being said, I will never make another Super Bowl Sunday dish again, and (I suspect) neither will you, not because it will instantly clog all of your guests’ arteries (although that is a distinct possibility) but because it is so absurdly delicious you won’t be invited to a party again without it. This dish contains pretty much everything you love about buffalo wings — tangy spiced chicken, piquant blue cheese, and crisp celery — melted together into a bowl of creamy, salty, vinegar-spiked goodness. It is also logistically brilliant in that it is easy to prepare at home, transport to potlucks, and keep piping hot well into the Third Quarter.
P&V wishes you and yours a fabulous Super Bowl Sunday (aka the anniversary of the day “wardrobe malfunction” became part of the OED), and do let us know if you decide to take The Fat Kid for a spin!
P&V’s Buffalo Chicken Dip aka “The Fat Kid” (adapted from Bonnie’s Buffalo Chicken Dip)
- 1 roasted rotisserie chicken, shredded
- 12 ounces Frank’s Red Hot Buffalo Wings Sauce (P&V does not recommend substituting another brand or another type of Frank’s sauce. The vinegar-y kick of this sauce is essential!)
- 16 ounces cream cheese*
- 8 ounces blue cheese dressing* (P&V strongly recommends using a good quality dressing like Marie’s)
- 8 ounces ranch dressing* (ditto)
- 1 bunch of celery, 2/3 cup chopped, remainder sliced into 4 inch long sticks, reserving the leafy tops, chopped
- 8 ounces monterey jack cheese, shredded*
- 2 ounces blue cheese, crumbled
- 1 baguette, sliced into rounds
- 2 bags Fritos Scoops!
*Do not, do not, do not try to make this recipe lower in fat and calories by sneaking in low fat cream cheese, dressing or jack cheese. We have a dear friend who tried this once and the results were, ahem, substandard.
Preheat your oven to 375 degrees. In a medium mixing bowl, combine the shredded chicken and the Frank’s sauce, and marinate for 1 hour. In a saucepan over medium heat, combine the cream cheese and blue cheese and ranch dressings, stirring until smooth and hot. In a 13x9x2 or similarly sized baking dish, spread chicken mixture to form an even layer on the bottom of the baking dish, pour the melted cheese-and-dressing mixture evenly on top of the chicken and then sprinkle the chopped celery evenly over top. Bake uncovered for 20 minutes. Remove from the oven and sprinkle the shredded jack cheese evenly over top, and then bake for another 20 minutes uncovered or until just bubbly (take care not to let the top get too browned or it will harden). Remove from the oven, garnish with chopped celery tops and crumbled blue cheese, and then let stand for 10 minutes. Serve with sliced baguette rounds, celery sticks and Fritos Scoops.