Dem Bones (Buffalo Chicken Wing Dip)

Courtesy of Margaret Schatz, Ring family friend

September/October 2007

Yield: About 81/2 cups

  • 12 ounces cream cheese, softened
  • 8 ounces buffalo-wing sauce (Julie and Dan use Frank’s RedHot Original Cayenne Pepper Sauce)
  • 8 ounces ranch salad dressing
  • 20 ounces canned premium white chicken breast chunks, drained
  • 2–3 cups grated cheddar cheese, to taste

Preheat the oven to 350 degrees. Place the first three ingredients in a large bowl and mix until well combined. Add the chicken and cheese to taste. Mix well. Turn into a 3-quart casserole dish and bake until heated through. Serve with chicken wings, crackers or chips.  

Sign up for St. Louis Magazine's 'Dining In' and 'Dining Out' newsletters to keep up with the latest in the local restaurant and culinary scene.
Or, check out all of our newsletters.