Chicken / Dips / Meat

Buffalo chicken dip

I’ve been eating this for a little over the last half decade. Hence the diet.

The original recipe is basically dressing, cheeses, chicken and heat. In the interest of vegetables, my recipe adds diced tomatoes and scallions. Next time around (and as far as this recipes goes), I will be adding green pepper and possibly celery.

Who knows. Live a little. You might as well, because this dish will take years off of your life.

8 oz. cream cheese, softened
1/2 cup blue cheese dressing
1/2 cup hot sauce (not tabasco)
1/2 cup colby jack cheese, shredded
1.5 lbs. chicken, cooked and shredded
1-1/2 cups diced tomato
1/2 cup scallions, chopped
1 celery stalk, chopped
1 green pepper, diced
blue cheese, crumbled

The most important part of this dip is the chicken. Go figure. I’ve used ground chicken in the past. I’ve also boiled and shredded the chicken. This time around, and going forward, I diced chicken breasts, seasoned them with salt, pepper and oil, and cooked them in a large fry pan over medium heat, making sure they were cooked thoroughly. This was a tremendous success because it kept the chicken nice and moist. Trust me, the extra work is worth it.

Once the chicken is cooked through, drain it and add the hot sauce to cook into the chicken. This should only take a few minutes, as you don’t want to overcook the chicken.

In a large mixing bowl, mix cream cheese and blue cheese dressing with the remaining ingredients. Bake the mixture in a 350 degree oven for 15 minutes, then garnish the top with any vegetables you’d like, as well as some crumbled blue cheese, and cook for another 5 minutes. This isn’t a requirement. It’s just for presentation purposes.

Serve with vegetables, crackers, chips, bread or whatever else you use to dip things dip.

And get it while you can. This stuff goes fast.


One thought on “Buffalo chicken dip

  1. Pingback: Crab & avocado salad | thefoodchain

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