Buffalo Chicken Dip
I was first introduced to this recipe form a co-worker of mine 5+ years ago. He never gave me the exact recipe–he just told me what was in it… I’ve been making this buffalo chicken dip at parties for the past few years, and it’s always a big hit!
Since I’ve been MIA for the past few week’s I figured I will give my self a fresh start. I’ve yet to post about my Super Bowl party, so I’m giving this a go. Some would say my “wound” has finally healed, but to be honest as a devout Pittsburgh Steelers fan I love them wether they win or loose. This is the first of a few recipes I’ll be blogging about this week from Super Bowl!
Source: Katie Original
Buffalo Chicken Dip
Ingredients
- 2 Boneless, Skinless Chicken Breasts, cooked and diced
- 8oz. block of cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup Franks RedHot Buffalo Wing Sauce
- 1/4 cup crumbled bleu cheese
- 1 cup shredded cheddar cheese (+additional cheese to sprinkle on top)
- 1 tbsp dried parsley
- 1 tbsp dried onion flakes
- Pam cooking spray
Directions
- Pre-heat oven to 350 degrees. In a large stand mixer place the softened cream cheese in the bowl, and beat until whipped and fluffy.
- Once the cream cheese is fluffy add the sour cream, blue cheese, cheddar cheese, parsley, onion flakes, diced chicken and buffalo sauce. Beat for a minute on medium-low until all the ingredients are well incorporated.
- Spay the Pam cooking spray in a glass bowl, and carefully scoop out the buffalo chicken mixture into the bowl. Sprinkle the remaining cheddar cheese on top of the dip, and bake for 20-25 minutes until golden brown.
- Serve hot immediately with tortilla/corn chips.
This recipe is brought to you by Katie Jasiewicz of Katies Cucina
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