Welcome to Cooking with Chef Jeff

Hi and welcome to my blog. Here you'll find meal ideas that are made from primarily whole natural foods. I try not to use any sugar or sweetener in any of the recipes. At the bottom of the page, you can see a list of the cookbooks that I use. I do vary some from the cookbooks, usually not a whole lot. Feel free to read along and even post some ideas/comments to help me to improve in the kitchen.

Friday, February 10, 2012

Buffalo Chicken Dip

There's probably hundreds of variations on this dip, but this is one that we made recently and I really loved it, so I wanted to post it.

1 whole rotisserie chicken or 2 (10 oz) cans of chunk chicken or whatever chicken you want to use.
2 (8 oz) packages of cream cheese, softened
1 cup Ranch Dressing
3/4 cup hot sauce (Franks Red Hot works great)
1 1/2 cup shredded Cheddar cheese

1. Shred and cut-up the chicken into small pieces so that is like shredded beef.
2. Heat the chicken and hot sauce in a skillet over medium heat.
3. Stir in the cream cheese and ranch dressing.
4. Cook and stir until it is well blended and warm.
5. Mix in half of the shredded cheese and move the mixture to a slow cooker or glass pan.
6. Sprinkle the remaining shredded cheese over the and cook on low in a slow cooker or heat in the oven until hot and bubbly on top.

One thing I will try next time is Blue Cheese dressing instead of ranch and maybe even blue cheese sprinkled on top. It goes great with celery, crackers, chips, or pork rinds.


  1. Sounds wonderful CJ, and one of the added benefits is that for those of us with our own chickens (we have layers that we end up forcing ourselves to eat once they become elderly:) ), its a way to use chicken that needs to be cooked for a loooooong time, you can boil the chicken into tenderness, and then shred it by hand. Good alternative to our usual coq au vin-ish dish they end up in. I'll be trying this!

  2. It is really good, Mama Sebo. Let me know how it turns out.