I’ve wanted to try a Hot Wing Dip since last year, when a friend served one at a party. I found this recipe at www.AllRecipes.com and thought it looked easy enough.
The ingredient list – 1 pound of skinless chicken, 1 package of cream cheese (8 oz.) , 1 cup of ranch dressing, 1/2 cup of hot sauce, and 2 cups of cheddar cheese.
Okay, you can see I started making changes immediately. Instead of cooking the chicken ( about 4 minutes on each side) and shredding it, I figured I’d just buy the canned variety. Look, if I can save time, and NOT cook something, I’m going to go for it.
Dump the chicken in a casserole dish. Light it dramatically for flair.
Stir in softened cream cheese.
Open a bottle of hot sauce. Use a knife so you don’t bend your thumbnail backwards. Notice your hands look fat and dry. Buy some hand cream. Stop eating.
Stir in the hot sauce and ranch dressing, then top with cheese.
Bake at 350 degrees for 20 minutes until the cheese is bubbly and brown. Did I take this out too soon? I might have, but it smelled GOOD.
Serve with tortilla chips, etc. I didn’t have any, so we used flour tortillas. Buy tortilla chips.
The end result – Moron Test Grade A! This was sooooo easy, and very good. Okay, okay, it would have been BETTER if I’d cooked the chicken and cut it into small pieces. But STILL, yummy. My way made for easy clean-up since everything went into one bowl. But it was more “dippy” than “appertizerly”. I just made up that word. Chunky chicken would have made it a little hardier. See which way works best for you.
Now for a bit of bad news. I don’t know how to tell you this.
There really is NO way to say it.
I guess I’ll just have to show you.
Now you know why my fingers are fat.