Well, friends, I am back again with yet another quick and easy dip for you to make. This is one I kind of made up on the fly, when I was trying to figure out what to make for our 4th of July celebration at my parents’ lake house. A few weeks back, my husband and I went to Vegas with a bunch of friends – and one afternoon, myself and some of the ladies decided to escape the crazy-hot sun and head into our hotel for some food. We stumbled across a restaurant whose menu was filled with fun appetizers, burgers, and shakes, which sounded perfect to us; so, we grabbed a table and ordered a bunch of appetizers to split. One of the appetizers was a buffalo chicken dip, and it was AMAZING. It had enough chicken to be hearty, plenty of buffalo sauce, and the perfect amount of blue cheese. I often find that buffalo chicken dips have way too much mayo, or an overwhelming amount of blue cheese, but that was not the case with this dip. So, when I needed another appetizer for the 4th of July, I decided to make up a buffalo chicken dip of my own, modeled after the one we’d had in Las Vegas!
Buffalo Chicken Dip
serves 6-10 as an appetizer
1lb boneless, skinless chicken breast
8oz whipped cream cheese (low fat is fine)
1/2 cup sour cream (low fat is fine; you can also sub greek yogurt here)
1/3 – 1/2 cup Frank’s Red Hot sauce
1/2 cup crumbled blue cheese
1.) Heat a large skillet over medium heat, and add 1-2 tablespoons of olive oil to the bottom of the pan. Clean and trim your chicken, and season both sides well with garlic powder, smoked paprika, kosher salt, and pepper. Sautee the chicken in the pan until golden brown on both sides, and cooked through (about 7-8 minutes per side, more of your chicken breasts are particularly thick).
2.) Preheat your oven to 350°. Either shred your chicken with 2 forks, or chop it up into a small dice (I like it to be about a 1/4″ dice). Place the chicken into a large mixing bowl.
3.) To the chicken, add your cream cheese, sour cream (or greek yogurt), and Frank’s Red Hot, and combine everything well. I probably used about 1/2 cup of the sauce, but feel free to adjust the amount to suit your tastes.
4.) Spread the mixture into a small baking dish, and top with the crumbled blue cheese. Bake for 20 minutes, or until the edges of the dip are bubbling.
We simply scooped this dip up with tortilla chips (make sure you use a brand that has a decent amount of salt on the chips), and it was DELICIOUS. Nice and spicy, and just enough blue cheese so that you could taste it, without it overpowering everything else. You could also serve it with some celery and carrots sticks for dipping, or even pile it onto toasted hamburger buns for a little twist on a sloppy joe. This dip reheats really well – but don’t expect to have leftovers.
Now I need a snack,