I’ve had lots of Buffalo Chicken Dip at parties and most were just meh. I’ve added some additional ingredients to kick up the flavors, and although it isn’t burn your tongue off, it is nice and spicy (I’d say Medium). This is perfect not just for parties, but as an Appetizer, Game Day Snack, Back Yard BBQ, Movie Night or Game Night at home, etc. If you’re serving a crowd, better at least double it. Try a plate of French Fries with this dip poured in the center. VERY GOOD!
INGREDIENTS: YIELDS ABOUT 3 CUPS
2 ½ cups leftover shredded Chicken (Rotisserie works great)
1 TBSP Butter
1/3 cup Celery, diced fine
3 cloves Garlic, minced
¼ cup sweet Onion, diced
¾ cup Frank’s Hot Sauce
¼ cup Water *
Black Pepper (A few dashes)
5 TBSP Cream Cheese, cut in chunks
5 TBSP Sour Cream or Prepared Ranch Dressing
1 tsp Parsley
¾ cup Shredded Cheddar or Colby Monterey Jack Cheese
1/3 +/- cup Blue Cheese, crumbled
Extra Parsley to garnish. Thinly sliced Green Onions are very nice also.
* The water keeps the dip from becoming too thick as it cools. Most of the water simmers out while you’re cooking. I find that it will become thick enough to break your crackers without the water.
In an oven-proof skillet, melt the Butter. Add Celery, Garlic, and Onion. Cook over medium heat for 2 minutes.
Add the Hot Sauce, Water, Pepper, and Chicken. Cook until it begins to simmer. Stir, and add the Cream Cheese, and 1 tsp Parsley. Keep stirring, because the Cream Cheese is going to melt. Once it is melted, remove from heat and add Sour Cream. Stir until blended.
Sprinkle the Shredded Cheddar on top. Pop pan under a preheated broiler for just enough time for the cheese to melt. It will only take a few minutes. (Is your mouth watering yet?)
Sprinkle about 1/3 cup Crumbly Blue Cheese on top. You can add extra Parsley now if you wish, but not necessary and it has plenty of color. The Blue Cheese is going to become soft and blend with the top layer of Dip. It might be a little tacky, but I like to serve it right in my little cast iron pan (As long as children aren’t eating it. Cast iron stays hot for a long time. That’s why I like to serve the Dip this way. It helps retain the heat of the Dip).
Serve with Vegetable Sticks, Assorted Crackers, Toasted Pita Chips, Melba Toast or serve over French Fries!
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By Tika for CHEW WANNA EAT? © 2018