Thursday, September 29, 2011

buffalo chicken dip

i meant to post this about 2 months ago. i made this for my husband to bring in this year's football season. before we met i didn't really care for buffalo anything. i didn't like wings, i didn't like hot sauce, and i never would have imagined hearing myself say that anything "buffalo" was edible, but at times in recent months i have found myself suggesting buffalo chicken whatever not only because i know that my husband will like it, but because secretly i am beginning to like it a lot. 

this dip is really simple and really good!!!... if you like buffalo wing flavor. ;)

Buffalo Chicken Dip

start by baking and shredding 3 chicken breasts and placing them in a 9"x13" pan.

stir in 3/4 a bottle of your favorite buffalo wing sauce. i used texas pete, because it was the
 most cost-efficient 

this is what it should look like. make sure that you don't get it too runny or the consistency of the dip is way too runny to 'dip' in.

1 block of cream cheese
4 oz. blue cheese crumbles
1/2 cup blue cheese salad dressing
(blue cheese with gorgonzola 
is my favorite for this dip)

once smooth, spread over chicken mixture in pan

sprinkle with 1 1/2 cups mexican cheese or colby-jack and dust with paprika 

bake at 350 degrees for 30-40 minutes; until slightly golden brown and bubbly

serve with tortilla chips or 'dipper' of your choice. i personally prefer pretzel thins. 

Buffalo Chicken Dip Ingredients

 3 chicken breasts, baked or grilled and shredded
3/4 bottle buffalo wing sauce of your choosing
1 8 oz. block cream cheese
4 oz. blue cheese crumbles
1/2 cup blue cheese salad dressing
1 1/2 cups shredded mexican cheese mix
paprika (optional)

happy football season!

1 comment:

  1. It does look good but the blue cheese is not my fav.