Buffalo Dip Again, With a Twist
Back in January, the week before the Super Bowl, I ran a recipe for Buffalo chicken dip as part of a story about devoted Steelers fans.
Now it’s basketball time — with the NCAA Tournament — and I happened to stumble upon another Buffalo chicken dip.
OK, maybe that’s not so surprising. Maybe it’s even expected.
But this recipe caught my eye because it’s a little different. Instead of cheddar cheese, this one uses blue cheese for a totally different, more pungent flavor.
Of course, not everyone like blue cheese, but if you do, give this one a try.
This recipe, from Frank’s Red Hot, calls for mozzarella as an option. To tame the blue cheese, use the mozzarella or part mozzarella and part blue cheese along with the blue-cheese salad dressing. Another option is to use a different dressing, such as Ranch or creamy Caesar, and then to use all blue cheese.
I actually like Texas Pete in here, but choose your favorite hot sauce. The folks at Frank suggest their Buffalo wing sauce or cayenne pepper sauce.
Rotisserie chicken works great in this dip.
Champion’s Cheesy Buffalo Chicken Dip
Recipe adapted from Frank’s Red Hot.
1 8-ounce package cream cheese
½ cup blue-cheese salad dressing
½ cup hot sauce
½ cup crumbled blue cheese, mozzarella or a combination
2 cups cooked, shredded chicken
1. Heat oven to 350 degrees. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 minute to soften. Whisk in salad dressing, Buffalo Wing Sauce and cheese until smooth. Stir in chicken.
2. Bake 20 minutes or until mixture is heated through. Stir well. Garnish as desired. Serve with crackers or cut up vegetables.
Makes 3 cups spread (about 12 servings).
(Photo courtesy of Frank’s Red Hot.)
