Melanie's Own Buffalo Chicken Dip
April 14, 2012
"I came up with this recipe and decided to make it my first contribution to this awesome group of food lovers and excellent cooks. It is a delicious appetizer that I serve with Tortilla scoops or Tortilla chips but you could use pita chips or bagel chips too if you want. I haven't had them with regular chips but the ridged ones may be able to withstand the thickness of this dip. This is so good that you will be addicted in no time, just like all my family is. No matter where I bring it it's gone in no time flat and I am constantly being asked to bring it to every event I am invited to. I hope you like it as much as we do. Even my friends who hate blue cheese tried it and loved it!"
- Serving Size: 1 (100.8 g)
- Calories 285
- Total Fat - 22.8 g
- Saturated Fat - 12.9 g
- Cholesterol - 91 mg
- Sodium - 363.1 mg
- Total Carbohydrate - 2.6 g
- Dietary Fiber - 0 g
- Sugars - 1.8 g
- Protein - 17.7 g
- Calcium - 281.2 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
In a medium-sized pot, place chicken breasts and cover with water about 1 inch above the breasts. Let the water come to a boil, and boil 15-20 minutes. Drain and let cool enough so you can handle it without burning your hands.
Pull the chicken off the bone and chop into bite-size pieces.
Put the chicken pieces into a bowl big enough to hold the chicken. Pour the Texas Pete's Wing Sauce over the top of the chicken and mix it in with the chicken. (Don't use the whole bottle, just 3/4's of the bottle).
Cover the chicken and put it in the refrigerator overnight. (You can make it all up at once and bake it, but it will be somewhat hotter, but it is still delicious for those that like spicy).
When ready to assemble to make, put the cream cheese into a small saucepan along with the Blue Cheese dressing (Don't use the whole bottle, just 3/4's of the bottle). Cook on low for a few minutes until the cream cheese melts.
When melted, pour the cream cheese mixture over the chicken, and mix in.
Pour into a 9x13 inch pan or casserole dish and bake at 450 for 15 minutes.
Take out of the oven and sprinkle the Sharp Cheddar cheese all over the top evenly.
Turn on the broiler and bake for a few minutes, watching carefully, until the top is browned a little and cheese is melted.
Let the chicken sit for a few minutes so everything congeals before serving. Serve in the casserole dish or pan, with Tortilla scoops, Tortilla chips or whatever you may want to use to dip.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the chicken, look for boneless and skinless pieces for easier preparation.
- If you don't like blue cheese, you can omit it from the recipe or substitute with a different cheese.
- Substitute Greek yogurt for the blue cheese salad dressing. This substitution will reduce the amount of fat and calories, while still providing a creamy, tangy flavor.
- Substitute cooked quinoa for the chicken. This substitution will provide a plant-based source of protein that is high in fiber and low in fat. It will also add a nutty flavor to the dip.
Spicy Buffalo Chicken Dip Increase the amount of wing sauce to 1 full bottle and add 1 teaspoon of cayenne pepper to the cream cheese mixture before baking.
Creamy Bacon Ranch Chicken Dip Increase the amount of ranch dressing to 1 cup and add 1/2 cup of cooked, crumbled bacon to the cream cheese mixture before baking.
RECOMMENDED DISH TITLE: Roasted Asparagus with Garlic:
This is the perfect accompaniment to Melanie's Own Buffalo Chicken Dip. Roasting the asparagus in the oven with garlic and olive oil brings out a delicious nutty flavor, and the crunch of the asparagus complements the creamy dip perfectly. The garlic also adds an extra layer of flavor that will make your taste buds sing!
RECOMMENDED DISH TITLE: Baked Potato Wedges with Rosemary:
These delicious potato wedges are a great side dish for Melanie's Own Buffalo Chicken Dip. Baked in the oven with rosemary and sea salt, they are crispy on the outside and fluffy on the inside. The rosemary adds an herby flavor that complements the dip perfectly, while the potatoes provide a nice contrast in texture. Enjoy!
Q: How long should I cook the chicken for?
A: Boil the chicken for 15-20 minutes until it is cooked through. Then let it cool before chopping into bite-sized pieces.
Q: How do I know when the chicken is done?
A: Check the internal temperature of the chicken with a meat thermometer. It should reach 165°F before it is fully cooked.
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The Buffalo Chicken Dip recipe was inspired by the original Buffalo Wing recipe created at the Anchor Bar in Buffalo, New York, in 1964. The original recipe was created by Teressa Bellissimo and her son Dominic.
Buffalo Chicken Dip has been served at many celebrity events, including the Super Bowl and the Academy Awards. It has become a popular party food and is a favorite among many celebrities.