Sunday, September 4, 2011

"New & Improved" Buffalo Chicken Cheese Dip

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I know what you're thinking. "Rachael, you've already done this recipe. Be creative, already." You're right-I have already posted this recipe; however, I have improved this. Tremendously.

Tomorrow is Labor Day. Actually, depending on when I post this, today might be labor day. And you undoubtedly have some party to go to tomorrow/today. And many of you are expected to bring some sort of dish; something that you'll probably buy at the store for way too much and possibly try to pass off as your own.

Don't do that. Make this instead.

Test this theory: when someone asks you what you're bringing to the party, go ahead and tell them, "I'm bringing buffalo chicken cheese dip." Watch their face. It will either a) light up from sheer excitement, or b)  become pale after realizing that their dish will be nothing compared to yours. Nothing. It will be banned to the side of the table with the fruit salad and nasty cole slaw. Yours will be seated in honor next to the burgers and brownies. Now give the evil laugh and move on. This was a good decision, wasn't it?


Ingredients:
  • 2 8 oz. blocks of cream cheese, softened
  • Buffalo sauce (near the hot sauce, ketchup and barbecue sauce)
  • Garlic salt
  • Lawry's seasoning salt
  • Pepper
  • 6-8 boneless skinless chicken breasts
  • 8 oz. bag shredded mozzarella cheese
  • 1 cup of another kind of shredded cheese {I chose a pizza blend}
  • 1/2 cup ranch dressing

Directions:
  • Cut up thawed chicken breasts into small pieces
  • Cook on the stove over high heat
  • Add some of the garlic salt, seasoning salt and pepper. Mix well.
  • Once the chicken is almost done cooking, add about a cup of the buffalo sauce and stir. Turn the heat on medium and let it finish cooking.
  • In a separate bowl, mix the cream cheese
    • If you forgot to take it out of the fridge and it's hard as a rock, you can microwave it for 30 seconds.
  • Add the mozzarella cheese, buffalo sauce and ranch dressing. Mix well.
  • Once the chicken is finished cooking, add to the bowl and combine all ingredients.
  • Spread mixture into a 13x9 pan.
  • Add about a tablespoon of buffalo sauce to the top of the dip and spread with a spoon, lightly covering the top.
  • Sprinkle with the cup of shredded cheese you chose.
  • Bake at 350 degrees for 20-30 minutes until bubbly.
  • Serve hot with vegetables, tortilla chips or Fritos. If you're afraid of carbs, this can also be served solo.
    • This can also be garnished with drained, diced tomatoes (not for me, though, thanks) or chopped green onions.
I wish you were in my apartment right now. I wish you could smell what I'm smelling. This.Is.Heavenly.

Love and all-things-new,

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1 comment:

  1. so you cook the chicken in the buffalo sauce and then add more to the cream cheese? and how many pounds are 6-8 chicken breats

    ReplyDelete

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