All variations of Buffalo Chicken Dip are creamy, cheesy and spicy. Top with green onion and blue cheese crumbles (if desired), and serve with tortilla chips, toasted pita, or carrot and celery sticks.I don’t know how Buffalo Chicken Dip first came about but I remember in 2004/2005 it seemed to be popping up at every party - with good reason. Keep a close eye on it while it is broiling because it can burn quickly. Turn the oven to broil, and broil for 2 minutes (or until the cheese is golden brown). Bake uncovered for 20 minutes, or until the cheese on top has melted and you start to see the sides bubbling.Transfer the mixture to the greased baking dish, and top with the remaining mozzarella and cheddar cheese.Turn off the heat, and stir in the rotisserie chicken, 1/2 cup mozzarella cheese, 1/4 cup cheddar cheese, and the green onion.Whisk constantly until the cream cheese has melted and the sauce has mixed together completely. Add the cream cheese, hot sauce, sour cream or ranch dressing, garlic powder, onion powder, and pepper.Add the garlic and saute until fragrant (about 30 seconds - 1 minute).Once hot, add the butter and swirl to melt and coat the pan. Heat a large nonstick skillet over medium heat.Spray an 8 x 8 baking dish with cooking spray and set it to the side (any dish of approximately that size will work). Looking for some appetizer inspiration for game day? Check out our entire appetizer recipes section! Some of the most popular ones are: If you like this recipe, be sure to check out our sauces and dips recipes section! Some reader favorites are: I’d love to hear what you thought of this recipe in the comments or on Instagram! here to pin this recipe for later! Dip Recipes If you have any leftovers, try using it as the filling for quesadillas or zucchini boats! Keep In Touch You can also serve it with pita wedges, baguette slices, tortilla chips, or kettle chips. This is a great dip to eat with fresh veggies, especially carrot sticks and celery sticks. If you’re using fresh ingredients, this buffalo chicken dip should last in an airtight container in the fridge for 3 – 5 days. It all depends on how fresh your ingredients are. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc. Top with your favorite toppings (blue cheese and fresh herbs are my favorites), and serve. Then broil it until the top is golden brown and bubbling (keep a close eye on it so it doesn’t burn). Sprinkle the remaining shredded cheese on top of the dip, then bake uncovered in a preheated oven until it’s heated through. Stir until everything is combined, then transfer the dip to a greased baking dish. Once it’s melted, add the chicken, shredded cheese, and green onions. Whisk constantly until the cream cheese has fully melted. (See the recipe card below for the full printable recipe.) Once it’s fragrant, add in the cream cheese, hot sauce, sour cream or ranch dressing, garlic powder, onion powder, and pepper. Start by sauteing the garlic in melted butter in a large nonstick skillet (you can also use a large cast iron skillet if you’d like to bake the dip in the same dish you used on the stovetop). If you love the flavor combination of buffalo chicken wings with blue cheese dressing, you’ll probably love adding some blue cheese crumbles or a drizzle of blue cheese dressing. You could also use fresh parsley if you’d prefer.īlue Cheese: This is totally optional. Green Onion: This adds an element of freshness throughout the dish, which is really nice with such a creamy dip. It’s important to use freshly shredded cheese because the pre-shredded cheeses are coated in a starch that stops them from melting smoothly. I prefer rotisserie chicken because it’s flavorful and easy, but you could also cook chicken from scratch, or use canned chicken.Ĭheese: A combination of shredded mozzarella and shredded cheddar makes the best flavor and texture combination. Either sour cream or ranch dressing can be used, so use your favorite!Ĭhicken: Any cooked shredded chicken will work. Sour Cream or Ranch Dressing: You need a creamy ingredient that isn’t as thick as the cream cheese in order to keep the texture truly dippable. If you want it to be super mild, you might only want 1/2 cup, and if you’d like it spicy, you’ll probably want 1 cup. Hot Sauce: I used Frank’s Original RedHot Sauce, and it’s definitely the hot sauce I recommend using. It makes the dip incredibly creamy, but still thick enough to be considered a true dip, rather than just a sauce. Garlic and Spices: Fresh garlic, garlic powder, onion powder, black pepper, and salt add so much depth of flavor to this dish.Ĭream Cheese: Philadelphia cream cheese is a great ingredient in this dip because it melts so well. If you want to lower the amount of butter, you could use half butter and half the cooking oil of your choice. Butter: This is what we’re sauteing the garlic in.
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