Buffalo Chicken Dip

Football season is officially here & this is one of our favorite football foods! We make this for tailgating or for snacking while watching games on tv. It's all the flavors of buffalo wings without all the mess!
2 Boneless, Skinless, Chicken Breasts
1- 8oz Cream Cheese Block, softened
1/2 cup Blue Cheese Dressing
1/4 cup Buffalo Wing Sauce
1/2 cup Mozzarella Cheese, shredded
2-3 tbsp Blue Cheese Crumbles
1 small Carrot, finely chopped
1 stalk of Celery, finely chopped
Olive Oil
Salt & Pepper

Preheat the oven to 350 degrees. Roast the chicken breasts, drizzled with a little olive oil, salt & pepper for 30-35 minutes, or until the chicken is fully cooked. While the chicken is roasting, chop the veggies & saute in a small skillet with a little olive oil over medium/ low heat just until they are soft. When the chicken is cool enough to touch, shred the chicken.
Add the shredded chicken to the pan with the celery & carrots, then add the wing sauce & stir to combine. We used Franks Hot sauce but use what ever is your favorite. Also, I never really measure the sauce, just add enough to coat the chicken & veggies well.
In a separate bowl, combine the softened cream cheese, blue cheese dressing, blue cheese crumbles & half of the mozzarella.
Add the chicken mixture to the cheese mixture & mix well.
Spread the buffalo chicken dip to a greased casserole dish & bake at 350 degrees 15-20 minutes.
Remove from the oven & top with the remaining 1/4 cup of mozzarella. Continue to back for another 15-20 minutes, or until the cheese is melted.
Serve warm or room temperature.
I love this with celery but I also serve baguette slices, baby carrots, & tortilla chips.

No comments:

Post a Comment