You’re probably no stranger to buffalo chicken dip. This succulent concoction of chicken, ranch dressing, blue cheese and the key ingredient — Frank’s Hot Sauce — is a must-have at every informal gathering. It is guaranteed to be devoured.
If you’re gluten free, you know that bottled salad dressings can be dicey. They often contain hidden sources of gluten, and for those who are severely sensitive to gluten, that can cause BIG problems! I recommend Marzetti for those who need to avoid all traces of gluten.
Blue cheese in and of itself is highly debated in gluten free circles. If you’re concerned, you can use mozzarella instead, but I love a very strong blue cheese flavor in this dish.
I did some searching and discovered that there are quite a few variations on this recipe, but the one I settled on is the one I found at Cooking With Erin. She gave the option of baking or poaching the chicken, but I decided to roast it in olive oil, salt and pepper to bring out the best flavor.
Then I just shredded it up.
And mixed it with the dressings, hot sauce and cheese.
I also doubled the recipe, and I’m so glad I did because I’ve been enjoying the leftovers for lunch! I spread it in my pretty red le Creuset baking dish that was a gift from my brother and SIL a few Christmases ago and sprinkled it with Parmesan cheese.
The Parmesan on top was my addition. I thought it added a nice touch!
You just bake it for about 30 minutes at 350, and you can serve it hot or at room temp.
Bring this dip to your next social gathering with celery and tortilla chips, and you will surely be the most popular girl at the party!
Ingredients:
- 4 cups shredded cooked chicken (3 boneless, skinless chicken breasts)
- 16 oz. cream cheese, softened
- 1/2 cup Frank's hot sauce
- 1/2 cup ranch dressing
- 1/2 cup blue cheese dressing
- 3/4 cup crumbled bleu cheese (or shredded mozzarella)
- 1/2 cup shredded Parmesan cheese (for topping)
Instructions:
- Set out cream cheese to soften.
- Roast 3 boneless, skinless chicken breasts (coated in olive oil, salt and pepper) for 30 minutes at 350 degrees.
- While the chicken cools, mix together the cream cheese, hot sauce, ranch and blue cheese dressings and the blue cheese (or mozarella).
- Chop or shred chicken; add it to cheesy mixture and mix well.
- Spoon the dip into a medium-sized casserole dish and top with shredded Parmesan.
- Bake at 350 for 30 minutes.
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Thank you, thank you! This looks delicious. I don’t know why I always draw such a blank with glute-free apps. My Bible Study is having our annual White Elephant party next week and I always agonize over what to bring! I can cook a meal, but when it comes to appetizers, I’m completely lost! The last few times I’ve opted to just bring an easy “bready” app to a party and hoped someone else will have brought a veggie tray, there has literally been NOTHING in the beautiful spread that I can eat being gluten-free. Lesson learned. Two cocktails does not a meal make!!!!
I, too, find myself always missing out on the appetizers, and I don’t know why it didn’t occur to me before now to make this!
Jo Lynne, sharing a really quick and easy recipe this week! Hope everyone enjoys
Have a great week and thanks for hosting!
I’m drooling just reading this recipe! I know we have a few gatherings coming up and this is going to be my go-to dish.
I need to work on my app repertoire! I’m definitely saving this for the future.
I didn’t know there was an issue with blue cheese. I can’t imagine a world without blue cheese.
Thanks for hosting, Jo-Lynne. I linked up my secret for making frothy peppermint hot chocolate and my GF Chocolate Peppermint Trifle. I hope you like them!
The recipe looks great! I would have to change a few things for me. More food allergies
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I shared my Salted Toffee Chocolates!
Hi!
Thanks for letting me share my own recipe of tasty and delicious
Roasted Maple Nuts!
Here’s the link:
http://www.momessentials.net/roasted-maple-nuts/
ok. so you’re scratching your head. why is Fermented cod liver oil (FCLO) related to gluten free? because everyone with food allergies has imbalanced gut flora. FCLO is part of our healing protocol to reverse our food allergies. two of three have reversed gluten sensitivities, we’re still working on my youngest kiddo. he’ll be back on gluten eventually. and dairy. read all about it in my post and the links in it. heal away!
Hi Jo-Lynne! I make this recipe all. the. time. for parties and it IS really a big hit. Never, ever any leftovers. Glad you liked my version – I am even making this for a party tonight! – Erin
Buffalo chicken dip is one of my favorites. I never realized the Marzetti’s is GF. We use it all the time!
This dip sounds amazing!! Thanks for sharing your recipe.
I also wanted to let you know that I featured you on my blog today!
http://www.artsyfartsymama.com/2013/02/pinteresting-features-n-shtuff-67.html
I don’t have any medical necessity to eat gluten gree, but this looks amazing! I’ll have to make it sometime soon!