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Tweak a Recipe

Starting from Buffalo Chicken Dip, Portioned by the Ramekin by Baked Elf Chef. Change the dose, the ingredients or the steps — your twist publishes as its own recipe, linked back to the original, and lands in your recipe box.

Tweak the dose

The original is 5 mg per ramekin (40 mg across 8). Pick a dose per ramekin: the batch total and every dose figure in the recipe below follow it. The serving count stays at 8 unless you change it below.

Custommg

5 mg/ ramekinsame as the original · 40 mg in the batch

A twist on Buffalo Chicken Dip, Portioned by the Ramekin by Baked Elf Chef. Its "Adapted from" credit carries over.

Title

ServingsTotal THC (mg)Infusion

DifficultyCategory

Steps

Ingredients:
- 4 Tbsp browned infused butter, total 40 mg THC for the batch — brown about 5 Tbsp infused butter to yield 4 Tbsp
- 8 oz cream cheese, properly softened
- ½ cup ranch dressing (blue cheese dressing also works)
- ½ cup buffalo wing sauce
- ½ tsp paprika
- 1½ tsp garlic powder
- 1⅓ cups shredded cheddar, divided (swap up to half for Monterey Jack if you want it meltier)
- 2 cups cooked shredded chicken — rotisserie, poached or well-drained canned
- 2 green onions, thinly sliced, plus more for the tops
- A little plain butter for the baking dish

Steps:
1. Brown the infused butter before anything else: melt gently in a small light pan, swirl until the milk solids go golden-brown and nutty, then scrape all of it into a bowl and set aside off the heat. Write down the total milligrams that went into the pan.
2. Heat the oven to 165 °C / 330 °F and butter a pie plate or 20 cm square dish.
3. Beat the softened cream cheese in a bowl — mixer or stiff spatula — until completely smooth. Lumps here become uneven ramekins later, so take the extra minute.
4. Stir in the ranch, buffalo sauce, paprika and garlic powder until the base is one even colour.
5. Fold in the chicken, the green onions and 1 cup of the cheddar, keeping the rest back.
6. Spread the mixture into the dish, scatter the remaining cheddar over the top, and bake 20–25 minutes at 165 °C / 330 °F until hot through and bubbling at the edges. The lower oven means a few extra minutes — worth it.
7. Rest the dish 5 minutes, then scrape in the browned infused butter and stir it thoroughly through the whole dip, 30 seconds minimum, until the buffalo-orange colour is uniform and no butter is sitting on top. Every milligram has to be distributed before you portion.
8. Weigh the full dish, divide by 8, and scale that exact weight into 8 ramekins. Top with extra green onion and lid them once cool.
9. To serve later, warm gently — 30-second microwave bursts with a stir between, or a low oven below 175 °C / 350 °F.
10. Label every ramekin: "Infused Buffalo Chicken Dip — 5 mg THC per ramekin, 40 mg per batch of 8. 21+ only." Add the date. One ramekin, then wait before you reach for another.

ILLUSTRATION

Your twist wears the original's illustration until a photo of your own bake is approved.

Dose math, live

40 mg ÷ 8=5 mg/ ramekin

Gentle and social. Nice.

Before you publish

✓ Dose chip — 5 mg per ramekin

✓ A step telling people to label the finished food with its dose

Educational, not medical — no health claims.

21+ audience. Start low, go slow.