Part 3: Buffalo Chicken Dip

It’s crunch time, y’all. There’s a only two days to decide what you are serving up for the Super Bowl. I hope you at least you know who you are rooting for. My heart is always with the Patriots, but for now… Go Panthers!

Do not cave in and order in a bunch of generic chicken wings! I’ve gone through two easy and delicious buffalo alternatives and here’s my third. If you follow my Instagram or Twitter (@thepickygourmet, wink wink) you may have seen this dish when I made it for the games a couple weeks ago. Drumroll, please.

Buffalo chicken dip! What’s a football game without some form of chips and dip? I put this out for the Pats vs Broncos and it was gone before halftime. And the best part is, this might be the easiest of all my wing-less ideas. Besides the base of the shredded buffalo chicken we’ve used in all these recipes, there are only three ingredients.

Refresher on the chicken one more time: three chicken breasts, a dry ranch seasoning packet, a sprinkle of garlic and buffalo sauce to coat the chicken completely. Into the slow cooker for 3-4 hours on high or 6-7 on low, until it can be shredded with a fork. I swear, I make a batch of this every couple weeks for one thing or another. If you want to make an extra large batch, do it. You can totally freeze this and have it on hand for a quick meal in the future. But for now, here’s what you need for dip:

8 oz cream cheese block
6 oz blue cheese crumbles
2 cups shredded buffalo chicken
8 oz shredded cheddar cheese

So yeah, consider this two birds with one stone. You’ll be satisfying the buffalo chicken lovers and the cheese lovers. You’ll probably won’t be impressing any vegan cross-fit enthusiasts though.

Preheat the oven to 400 degrees. I use a 9×9 aluminum pan because it’s easy clean up and if you are traveling to a party you don’t have to worry about getting your bakeware back at the end of the day. Take the cream cheese block and start thinly slicing it, about an 1/8 of an inch thick, like you would a stick of butter. Arrange the slices evenly over the bottom of the pan, leaving a little space between them. Sprinkle on the blue cheese crumbles, again as evenly as possible, filling in those gaps.

A lot of buffalo dip recipes call for blue cheese or ranch dressing. Forget that! It’s all about the fresh crumbles. The flavor is better and it makes for a thick, decadent dip.

Next add the buffalo chicken. I sound like a broken record, but keep it even and layer it thick. Top it all off with the shredded cheddar and bake for 20 minutes, or until the top starts to become bubbly and slightly browned. Let this cool for about 5 minutes before digging in and serve with tortilla chips and celery stalks. Better yet, get that friend who doesn’t like cooking to bring those to party.

So this concludes the very first Picky Gourmet theme week! Wings are one of my favorite things, but I encourage you to do something different from everyone else for the big game. I’ve shown you simple but crowd pleasing ways to use buffalo chicken: nachos, stuffed potatoes and ooey-gooey, cheesy dip. I hope you try one (or all!) of these out, and most importantly, have FUN!

{follow me on twitter & instagram: @thepickygourmet}

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