Melanie's Own Buffalo Chicken Dip
April 14, 2012
Categories: Dips, Snacks, Poultry, Chicken, Dairy, Appetizers, Mexican, Budget-Friendly, Easy/Beginner Cooking, Baby Shower, Christmas, Easter, Fall/Autumn, July 4th, Labor Day, New Years, Potluck, Summer, Thanksgiving, Winter, Broil, Oven Bake, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Make it from scratch, Boneless Pieces, Spicy, Spring more
"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 (113.4 g)
- Calories 320.6
- Total Fat - 25.6 g
- Saturated Fat - 14.5 g
- Cholesterol - 102.3 mg
- Sodium - 408.5 mg
- Total Carbohydrate - 2.9 g
- Dietary Fiber - 0 g
- Sugars - 2 g
- Protein - 19.9 g
- Calcium - 316.4 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
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.
Tips & Variations
No special items needed.