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.


combine:
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.

    ReplyDelete