Tag: dip

Buffalo Chicken Dip

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My husband loves “Buffalo” everything!  He loves wings, he loves tenders, he loves deli meat, he loves wraps and calzones made with buffalo chicken… and so it is only natural that this is one of his favorite party munchies!  Made with chicken, buffalo sauce, blue cheese (or ranch) and cheese, this dip is perfect for tailgating, homegating or any party all year round!

Start with a block of cream cheese. Be sure your block of cream cheese is softened or at room temperature before you try mixing it in.

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Then grab a chicken breast… This one is from a rotisserie chicken. Remove the skin and I like to use only the breasts.

You’ll need cooked chicken…You can buy a chicken breast and cook it yourself or just pick up a rotisserie chicken and use the breasts from there, either way, start with two boneless skinnless breasts.

I start processing the chicken by cubing it first… it won’t stay this way, but this makes it easier to manage.

I’ve heard there is a trick with a mixer to shred your chicken and by all means look it up and try it, but for me two forks works just as well for this little dip.

Add in sour cream… I like adding in the sour cream for the tang, but also for the way that it helps the dip to be a bit more fluid and not so stiff.

Start to work it in to the cream cheese.

Add in either blue cheese or ranch dressing… I found this cool Buffalo Blue Cheese dressing and I like it.

Add some shredded cheddar right into your mixture.

Mix well.

Then add in chicken and  your wing sauce. 

I like to let the sauce sit on the chicken for a minute or so to really absorb the flavor of the sauce. At this point add in a pinch of salt and pepper too.

Mix well.

Spread it in your pan.

Cover with more cheddar. At this point you can either keep refrigerated until it’s time to bake, or pop it in the oven.

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Bake for 20-25 minutes until melted through. Everything is fully cooked going into the oven, so you really just need it to get melty.

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Buffalo Chicken Dip

Serving Size: 8

Ingredients:

2 small rotisserie chicken breasts, shredded

1 bar softened cream cheese

3/4 cup buffalo wing sauce

1/2 cup sour cream

1/2 cup blue cheese dressing (or ranch)

1 1/4 cups shredded cheddar cheese, divided

salt and pepper to taste

Directions: Pre-heat oven to 350°F

Mix cream cheese, sour cream and dressing until well combined. Add in 1/2 shredded cheddar, mix well.  Add shredded chicken on top and without mixing add in buffalo wing sauce, let sit 1 or 2 minutes, then mix in. Add a pinch of salt and pepper.

Pour into small baking dish.  Top with remaining cheddar.  Bake for 20-25 minutes until melted through. Serve with corn chips.

Enjoy!

Easy 3 Layer Dip

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Are you ready for some footballlllll????  We are! With the start of football season kicking off this weekend, I thought it only appropriate to post a fun, quick, tasty and super easy dip to take along to any football party or tailgating you might be doing! I have been making this dip for years and I can tell you from personal experience, it is almost addicting!  Just three simple layers, this is a no-bake recipe that will have them asking for more each time you come out to a party!

Ready in under 5 minutes, this dip is perfect for the busy mom or dad on the run!  It also keeps really well and can be made hours before the party and kept covered in the fridge!  Take it out about an hour before you are ready to serve, grab a bag of tortilla chips and you’re good to go!

Add one bar of softened cream cheese to a mixing bowl.

To the cream cheese, add in a half a cup of sour cream. I used to do this recipe without this ingredient, so if you don’t have any on hand, don’t worry about it, but I find that it really helps with texture and softens this layer up a bit, which in turn helps get the dip on the chip.

I have put taco seasoning recipes up in different posts before, if you have some of that already made, then just add in 3 Tbs. of that, if not, just grab a packet of pre-made taco seasoning and add it in. I told you this would be quick and easy!

With these three ingredients in the bowl, whip together. I used my electric mixer, about 45 seconds on high did it just perfect. If you don’t have a mixer, it may take you a minute and a half to mix with a wooden spoon.

Once your mix is complete, scoop it out into your serving dish.

I usually use a pie plate for this, but today I had a pretty blue casserole dish at the ready, so I used that. I spread an even layer at the bottom.

Again, I told you this would be quick and easy. Grab your favorite salsa, hot and spicy, medium or mild, you know your crowd, use what you like… We like medium. I also like the body that the chunky variety gives. And hey if you already have a saucy salsa home-made and ready, go ahead and use it! Spread your salsa evenly to create your second layer.

Now add on some cheese, spread evenly to create your third and final layer. If you are a regular on this blog, you know that I almost always shred my own cheese, but quick and easy is the name of the game here today, so some pre-shredded is how I’m going today. Plus I find that when leaving the pre-shredded stuff exposed to air it holds up a bit better than freshly shredded. Please note that if you are trying to keep this gluten-free, you really need to check your labels because some company’s coat the cheese in flour to preserve.

Spread your cheese over your layer of salsa.

I like to add a couple of toppings to this dip. This is completely optional, so I don’t count it as a layer. The first topping I add is a small can of drained pre-sliced black olives.

The second and final topping I like to add is jalapeno. Again, this is totally optional.

I slice it up super thin.

Then spread about half a pepper’s worth of slices around the top.

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Serve with tortilla chips.

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Recipe for Easy 3 Layer Dip:

(serves 10-12)

1 bar cream cheese

1/2 cup sour cream

1 packet taco seasoning

1 1/2 cups ready-made salsa

1 1/2 – 2 cups shredded cheddar cheese

1/2 diced jalapeno (optional)

10 black olives, sliced (optional)

Directions:

In a mixing bowl, whip together cream cheese, sour cream and taco seasoning.  Spread mixture into a pie plate or small casserole dish.  Add an even layer of jarred salsa.  Add an even layer of shredded cheese.  Top with olives and jalapeno.

*Note – This recipe is Gluten-free as long as the specific brands used are gluten-free.