Buffalo Chicken Dip
I have heard about this dip for a while, but when I went to go find the recipe, it included lots of pre-packaged ingredients, including canned chicken. So, I decided to make up what I thought would be the perfect buffalo chicken dip recipe. It has fresh chicken, fresh blue cheese, and lots of sour cream. It’s not too not, even my 3 year old munched on it for a while before deciding it was too hot for him, so you’ll want to add hot sauce according to your own tastes.
This recipe was developed for Babble’s Family Kitchen.
Buffalo Chicken Dip Recipe
8 oz crumbled blue cheese
1 cup mayonnaise
1 cup sour cream
1/4 – 1-2 cup hot sauce, depending on how hot you like it
1 clove garlic, grated
1 teaspoon Worcestershire sauce
2 lbs cooked and shredded chicken
celery, carrots and crackers for dipping
1. Prepare chicken by poaching. Place chicken in a saucepan and cover with chicken stock. Bring to a boil and cook over medium heat until no longer pink. Remove and let cool, then shred with a fork.
2. Preheat oven to 350 degrees. Place all ingredients except chicken in a large mixing bowl. Add 1/4 cup hot sauce for a milder sauce and 1/2 cup for a hotter sauce. Mix well. Fold in chicken. Pour into a baking dish and bake at 350 degrees for 25 – 30 minutes or until lightly browned and bubbly.
3. Serve with celery , carrots and crackers for dipping.