Are you as obsessed with Buffalo chicken as we are in this house?
This spicy dip is sure to warm you up after your next romp in the snow.
You do spend time romping in the snow, don't you?
(Gratuitous photo of Clyde. He's getting huge! 14 weeks old and just over 30 pounds.)
"Love Interruption".....Jack White
"Don't Let Go".....Weezer
"Steady, As She Goes"........The Raconteurs
"Learn To Fly"......Foo Fighters
"Love You Madly"....Cake
Buffalo Chicken Dip
(makes about 6 cups of dip,
enough for a party!)
- 3 cups cooked, cubed chicken (save time and buy a rotisserie chicken from the supermarket!)
- 3/4 cup sour cream
- 1/4 cup plain Greek-style yogurt
- 1 cup crumbled blue cheese
- 2 (8 ounce) packages cream cheese
- 3/4 cup Frank's Red Hot Sauce
- 1 cup shredded cheddar jack cheese
1 large bag of Tortilla chips
1 bunch celery, cut into sticks for dipping
Gather your ingredients.
Remove the meat from the rotisserie chicken and roughly chop it into small (1/2-inch) cubes.
In a small bowl, combine the sour cream, yogurt and blue cheese.
Combine the cream cheese and hot sauce in a medium saucepan over medium heat. Stir occasionally until the cheese has melted, about 5 minutes.
Add the chicken and the sour cream/blue cheese mixture. Stir to combine.
Stir in the shredded Cheddar Jack. Stir until it's completely blended in and warmed through.
Transfer to a serving bowl. Arrange the tortilla chips and celery sticks for dipping.
Dice a few celery sticks and sprinkle on top of the dip for a garnish. Or if you are really into heat, chop up some jalapeno peppers for a garnish instead!