It's great because it's all the deliciousness of wings without the mess. This never used to matter to me because I had a boyfriend so it was totally acceptable for me to have wing sauce all over my face and up to my elbows because... who was I trying to impress? Well, now that I'm single, I can't just go around looking like a caveman while enjoying party snacks. I figure that I have to at least put on a show of being civilized for a little while. So this means I'll have to step away from the large glasses of gin and saucy finger foods. Or smuggle them into the bathroom in my oversized purse to enjoy in private. Either way.
I love that you can eat this dip on crackers, bread, veggies, chips, etc. My favorite is the celery. I throw a legitimate tantrum if I order wings and they don't come with celery or, even worse, warm carrots. Unacceptable.
This is definitely a staple for any party. With all of the sporting events that are always going on (don't ask me what they are, I only pay attention to the NFL) and graduation parties coming up and summer BBQs that are quickly approaching, I figured this would be an appropriate recipe to share. Or just make it for yourself for a personal party because you're great!
You can experiment with various cheeses and amounts of ingredients but this is my favorite combination. It's not too soupy or too dry. I like to only use blue cheese dressing whereas some recipes call for ranch and blue cheese. I add A LOT of hot sauce. To the point where eating it makes me sweat a little. Like probably more than is in the written recipe because I'm famous for being like... ok, just one more dash... I mean, just like a couple more squirts... well, this bottle is half empty so I might as well just use it too... I'm probably going to get a stomach ulcer.
Oh, and I make the leftovers into the BEST grilled cheese ever. I'd do a post about that but I've never managed to take a picture before I devour it in like two bites. Sorry, but I knew you'd understand.
Buffalo Chicken Wing Dip
- 4 boneless breasts of chicken (I use the equivalent in chicken tenders because they cook faster)
- salt, pepper, cayenne pepper, garlic powder (or anything else you like to season chicken)
- 1 jar/bottle blue cheese dressing (I use Marie's extra chunky or low fat, depending on my mood)
- 1 bar low fat cream cheese
- 1 6-8 oz package reduced fat shredded white sharp cheddar (other shredded cheese can be used)
- 1 bottle hot sauce (I use Frank's)
- Season the chicken breasts as desired (I use the ones listed above). Saute in a pan until completely cooked through. Let the chicken cool and then shred. Set aside in a bowl.
- Pour the wing sauce over the shredded chicken and refrigerate for at least 30 minutes or as long as overnight (depending on how much heat you want the chicken to absorb).
- When ready to assemble the dip, drain the chicken in a strainer. This will ensure that your dip is not soupy.
- Spread the cream cheese evenly over the bottom of an 8x8 baking dish. Next distribute the drained chicken evenly. Cover the chicken with the blue cheese dressing. Sprinkle the shredded cheddar on top.
- Bake at 325 for about 25 minutes or until the cheese is slightly browned and dip is warmed all the way through.
- Serve with tortilla chips, baguette slices, crackers, baby carrots, and celery sticks.
|cream cheese layer|
|blue cheese layer|
|shredded cheese layer|
|all baked and ready to be dipped into!|