I will forever be indebted to my beautiful girlfriend Lindsay for introducing me to “Buffalo Chicken Dip” at her BBQ this summer! I was already OBSESSED with boneless buffalo wings before this magical summer day but after that I had a new way and another reason to eat one of my favorites!!
As I planned my “Gameday Grub” menu I knew I had to include this dip because what goes better with football than wings?? Ok, maybe beer, but we’re talking food here, so I’m sticking with wings! And this was a great way to get the yummy wing-ness without all the mess! So I took some advice from Lindsay, combined it with Franks Red Hot Buffalo Chicken Dip Recipe, added a little of my own inspiration and came up with the hit of the party!
Ingredients (serves 6)
- 4 boneless, skinless chicken breasts (cooked and shredded)
- 12 oz Frank’s RedHot Wings Buffalo Sauce
- 2 cups mexican cheese blend, grated
- 2 8 oz packages cream cheese
- 1/4 cup bleu cheese dressing
- 2 oz crumbled bleu cheese
Start off with your chicken. You can buy pre-cooked, pre-shredded chicken but what I used and would recommend is pressure cooking and shredding your chicken to give you the freshest, most tender meat. Also remember that if you use a pressure cooker be sure to drain the chicken into a sealable container and save the chicken stock to be used in recipes such as the Mediterranean Couscous. After draining the chicken place it in a large bowl and use two forks to shred the chicken. It should be tender enough to just pull apart with the forks.
After your chicken is shredded add your 12 oz bottle of Franks RedHot Buffalo Sauce and 1 cup of the grated Mexican cheese blend to the chicken. While you’re putting your dip together pre-heat your oven to 350°.
Next, in a deep casserole dish combine and spread your cream cheese and bleu cheese dressing in the bottom. For this recipe I used the 2 quart Longaberger Casserole dish which was the perfect size! (On a side note, Longaberger will be retiring this piece soon so if you want one of your own, go here!)
Next, place your chicken mixture on top of the cream cheese/bleu cheese mixture, then finally top with the additional 1 cup of grated Mexican cheese blend and the 2 oz of bleu cheese crumbles.
Now it’s time to get it in the oven and start melting that delicious, buffalo cheesy dip together! Bake for 20-25 minutes.
Now you have a couple of options on how to serve this succulent little dip. I served mine with a sliced baguette. There were also chips and slider buns hanging around that people could use to make this into a true chip-and-dip situation or little buffalo chicken sliders. You could also serve with veggies for a healthier option.
♦ Gluten Free Option: Serve with vegetables or gluten-free chips instead of a baguette.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing email@example.com.