Warning: This is not health food. Do not be surprised by what you see here.
I’ve been wanting to share this recipe with y’all for a long time now. But it seems that no sooner do I make this dip then it disappears. I can never get good photos.
Today, however, I’ve made it to take to a barbecue so hands off, Rob.
Anyway. As you may well know, I’m a buffalo chicken addict. But I’m not a huge fan of super spicy foods. So this dip is perfect – it’s got just the right amount of heat. Just enough so you know it’s there but not so much that it can’t still be enjoyed.
I don’t know about you, but I don’t get the big deal about eating something so hot that it makes you sweat. Or cry. I only endorse tears of joy while eating, folks.
One note: Use buffalo sauce for this. Not hot sauce. I learned this one the hard way.
Poach two chicken breasts in simmering water til cooked through, then chop them up. Add them to a pan with 1 1/2 cups buffalo sauce. Again. Not hot sauce, unless you want to hurt yourself. I cannot stress this enough.
Heat the mixture through, letting the sauce soak into the chicken…mmm…then add two 8 ounce bars of cream cheese, which have been sitting out for a while so they soften up. Stir them into the chicken.
Add 1 cup of blue cheese dressing and stir it in.
Then add around 1 1/2 cups of grated cheese. Usually I’d use the orange kind (I know, I’m so scientific) but someone in my house seems to have an obsession with the white cheese. So. That’s what I used.
Pour this into a pretty 8×8 baking pan and add more cheese. Okay, it doesn’t have to be a pretty baking pan. But it helps.
Then pop the whole thing into the oven and let it bake for around 20-30 minutes, until nice and hot and bubbly and melty.
You could also be like me and take some extra, put it in a ramekin with some cheese, and nuke it for a minute. If you’re feeling extra impatient.
Mmm. Mmmmmm, I say.
Now. Here’s another tip if you are really unhappy about the grease layer that forms on the surface: When the finished product comes out of the oven, lay a paper towel over the dip and gently press it down to soak up the grease. I said gently – not only because you don’t want to lift off the cheese, but because it’s hot!
And there you go. Buffalo chicken dip. Your guests will go crazy over it. And so will you.
Try to share.
I’m still working on that myself.
2 boneless skinless chicken breasts, cooked and chopped
1 1/2 cups buffalo sauce
2 8oz packages cream cheese, softened
1 cup blue cheese dressing
10 oz cheddar cheese, shredded
Preheat oven to 350 degrees.
In a heavy-bottomed pan, combine the chicken and buffalo sauce. Heat over medium until warmed through, then add cream cheese and allow to melt into sauce. Stir to combine. Add dressing and stir through. Stir in around half of the cheddar cheese.
Pour into 8×8 pan and top with remaining cheese. Bake for 20-30 minutes, until bubbly.
Serve with chips, crackers, celery sticks, etc.
Sharing with Sumo’s Sweet Stuff, Delightfully Dowling, A Southern Fairytale, Keeping It Simple, Jam Hands, Make-Ahead Meals For Busy Moms, The Girl Creative, Balancing Beauty and Bedlam, 33 Shades of Green, Home Sweet Farm, Chef In Training, Sugar Bee Crafts, Blessed With Grace, All Thingz Related, Tip Junkie, Nap Time Creations, I’m Topsy Turvy, Confessions of a Stay At Home Mommy, The Blackberry Vine, Dr. Laura’s Adventures, Mandy’s Recipe Box, All The Small Stuff, The Lady Behind The Curtain, This Chick Cooks, Sugar and Dots, A Pinch Of This, That &The Other, Miz Helen’s Country Cottage, Momnivore’s Dilemna, Fireflies and Jellybeans, A Creative Princess, Delightful Order, What Allie’s Making Now, A Glimpse Inside, The 36th Avenue, Something Swanky, It’s a Keeper, Somewhat Simple, Mangoes and Chutney, Mom Trends, Chic on a Shoestring Decorating, Creation Corner, Tidy Mom, 504 Main, Simply Sweet Home, Designs by Gollum, EKat’s Kitchen, For The Love of Blogs