Sunday, February 3
Buffalo Chicken Dip
Here is a great game day party favorite. This cheesy dip can be served with tortilla chips, bread, crackers, or celery stalks. Easy to eat and filled with all your wing favorite flavors, enjoy!
Full time: 20-30 minutes (1 hour needed in addition if starting with raw chicken)
You will need:
1 to 1 1/2 lb. shredded chicken
10 oz. hot sauce, I recommend Frank's
8 oz. cream cheese, softened
1 cup Brianna's or Marie's blue cheese dressing
1/2 cup blue cheese, crumbled
2 tbsp butter, unsalted
1 tsp Lawry's seasoned salt
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Let us begin:
If you are starting with raw chicken: place chicken in a pot of water with a whole onion. Season water with salt and pepper.
Cover and bring to a boil, once boiling lower heat to medium high and cook until chicken is 170 degrees.
Strain out water and let chicken rest 10-15 minutes.
Shred chicken. Once you have shredded chicken.
Preheat oven to 350 degrees.
In medium pot place cream cheese, dressing, and butter. Melt over medium heat.
Stir in season salt, garlic powder, cayenne pepper, and hot sauce.
Turn off heat and add in chicken. Mix well to fully coat chicken.
Lightly grease a baking dish and transfer contents of pot to dish.
Sprinkle over blue cheese crumbles.
Bake 20 minutes or until the top is nicely browned and bubbles.
Remove from oven and serve alongside your favorite dipping foods, enjoy!