Danger Close Buffalo Chicken Dip - General's Hot Sauce
Danger Close Buffalo Chicken Dip
Dead Red Sausage Dip’s addictive brother. If you procrastinated to the last minute before the tailgate, this is the recipe for you. We’re talking one mixing bowl, one casserole dish, a quick trip to the store and 20ish minutes.
One rotisserie chicken (let’s be honest, cooking a whole chicken just isn’t worth it thanks to this modern grocery store luxury)
Danger Close Hot Sauce
1 package of cream cheese
Ranch dressing
Bleu cheese crumbles (get good ones for this, they’re the star of the show)
Green onions if you want to add a little crispy crunch and color to the mix
Preheat your oven to 350 degrees and set your cream cheese out to soften. Get some gloves, two forks, or just go full bare-handed Wolverine on that chicken and pile up all the meat in your mixing bowl. Be careful to remove any gristle, tendons, and unfortunately the skin as well for this dish. If you’re talented, try to slide all the skin off in one piece and drape it over your face while turning to the nearest person and going, “Hello Clarice. It’s good to see you again.”

Add your cream cheese, roughly ½ cup of the ranch, somewhere between half of a bottle of Danger Close or a full one (adjust as necessary), and your Bleu cheese crumbles to the bowl and mix to combine. After tasting and any final adjustments, spoon it all into your casserole dish and pop it in the oven. Bonus points if you pull all of that off without the chicken skin sliding off your face.

Pull it out after 15 to 20 minutes—just long enough to heat it through and melt everything together. Pair it with some Fritos or Tostito Scoops and hit the road because you know you’re already running late!
November 14, 2023 — April Nestor

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