Okay, so I tried making this chicken wing dip, but I wanted to skip the cream cheese. I know, I know, cream cheese is like, a staple in these things, but I just wasn’t feeling it this time. Anyway, I messed around in the kitchen, and here’s what happened.
First, I grabbed some cooked chicken. I used about two cups, but you do you. I shredded it up because that’s how the buffalo gods intended. You could also use canned chicken, but I had some leftovers, so yeah, I’m not one to waste perfectly good chicken.
Then, I preheated my oven to 350 degrees F. While that was warming up, I got out an 8-inch baking dish and greased it up. I used a baking spray because it’s just easier, you know?
- Next, I got a big bowl and started throwing stuff in. I used about a cup of hot sauce, the classic Frank’s RedHot, obviously.
- Then, I added half a cup of ranch dressing. You can use whatever brand you like.
- Then added half a cup of sour cream. I figured this would kind of replace the cream cheese and still give it that tangy, creamy vibe.
- After that, I dumped in about a cup of shredded cheddar cheese. I went with cheddar because it melts nicely and has that sharp flavor that goes well with the hot sauce.
I mixed all of that up until it was nice and combined. You want to make sure everything is evenly distributed, no one wants a big ol’ clump of just one ingredient, right? Then, I folded in the shredded chicken. I made sure to coat it well with the sauce mixture. We’re talking every piece of chicken should be swimming in that deliciousness.
I poured the whole mixture into the greased baking dish and spread it out evenly. Then, I sprinkled another half a cup of cheddar cheese on top because, let’s be real, you can never have too much cheese.
I popped that dish into the preheated oven and let it bake for about 20 minutes. You’ll know it’s done when the cheese is all melted and bubbly, and the edges are just starting to get golden brown.
Once it was done, I took it out of the oven and let it cool for a few minutes. I mean, you don’t want to burn your mouth, right? Then, I served it up with some corn chips. You could also use celery sticks or carrot sticks if you’re trying to be healthy, but corn chips were calling my name.
Honestly, it turned out pretty good! It was still super creamy and cheesy, even without the cream cheese. The sour cream did a great job of giving it that tangy flavor, and the hot sauce and ranch combo was, as always, a winner. I might actually prefer it this way. So, if you’re looking for a cream cheese-free chicken wing dip, give this a try!
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