Wednesday, September 28, 2011

Buffalo Wing Dip

Recipe Review: crack in the form of an appetizer.

Warning. This dip is dangerously addictive. I'm serious. Proceed with caution because once you make this you are going to want to make it again, and again and again. A friend used to make this dip at parties and people would go crazy for it. I bugged her for the recipe but she was always really vague and would never give it to me. Eventually a roommate discovered that identical results could reproduced by following the recipe from the Franks RedHot website. 

Buffalo Chicken Dip

8 oz cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup Franks Red Hot Buffalo Wing Sauce
1/2 cup ranch or blue cheese dressing
2 cups shredded chicken

Preheat oven to 350 degrees. 

Start by adding softened cream cheese to a deep baking dish. Stir until smooth. Mix in cheese, hot sauce, and dressing. Stir in chicken. 

Bake for 20-25 minutes until hot and bubbly. 

I usually shred the chicken a day before. Just boil the chicken for about 30 minutes until cooked through,  and then use two forks to shred while still warm. The dip can also be made in advance, and refrigerated overnight, but will need double baking time. This is the perfect football party food. It has all the great tastes of wings rolled together. The flavors work well with tortilla chips, but it's also good on crackers, toast, or with veggies. I try to only make this when there will be other people around, because if I was alone I would probably eat the entire thing. 

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