Oh man. There is absolutely nothing wrong with wing sauce. Ever. Just the words “buffalo sauce” conjure pleasant images of cold beers in a dark bar on a Tuesday afternoon, the wadded up, orange-stained napkins littering your table top like fallen comrades strewn about the battlefield, sacrificed in the vain effort of keeping ones hands and face relatively clean. The kind of memories that end in a full belly, a keen sense of satisfaction, and, if you’re in a quality establishment, lots of wet-wipes.
I can’t think of a single person I know that doesn’t like buffalo sauce. Maybe not because of its popularity, but because I don’t readily associate with those sorts of people. In fact, if you are one of those people, I’m afraid I’m going to kindly have to ask you to leave.
Now that we’ve got the squares out of the room, let’s get started. Here’s the basic equipment you’re going to need:
- A good-sized food processor, or the ability to work in batches.
- Some kind of rubber spatula or side scraper.
- Two 32 oz. deli cups or some other container.
- Knife and a cutting board or a mandolin.
My favorite thing about this recipe is that you don’t have to cook it. Any of it. All you need is a good food processor and the will to be awesome. This recipe gave me about 2 of those 32 oz. deli cups about 3/4 of the way full. You can easily cut this recipe in half if you’re not making it for a large party, or double it for a REALLY large party. The only real tip I can give is that if you want to use light cream cheese and/or sour cream, it probably won’t kill the flavor of the dip (I actually used ranch dressing made with yogurt for this). Fat isn’t really what’s giving it the flavor; those ingredients are just a vessel for the buffalo sauce.
Ingredients
- 2 8 oz Packages Cream cheese Soften first
- 1 16 oz. container Sour cream
- 1 cup Buffalo wing sauce Add more if you like
- 3/4 cup Ranch
- 6-8 stalks Celery Diced
Instructions
- Add all of the ingredients except for the celery into the food processor.
- Start to blend on low and move to high as everything starts to blend.
- Stop part way through and scrape some down from the sides.
- Blend for another minute to make sure everything is combined.
- If there is room, add the celery and mix together by hand. If not, mix in as you're moving the dip to its storage containers.
- Serve with tortilla chips, chicken-flavored crackers, or whatever else you see fit.
Pro tips:
- Again, don’t be afraid to make this in batches. If you get your cream cheese in the 8 oz. boxes instead of the plastic tubs, this is a whole lot easier. This recipe is super easy to cut in half, but use 1/2 cup of ranch if you do.
- If you’re cutting it in half, just get an 8 oz. container of sour cream.
- This dip is meant to be served cool to room temperature. Please be aware that keeping this out in the sun (say at a 4th of July party) might cause unfortunate side effects after a prolonged period of time. It does have a boatload of dairy after all.