These days almost any party you go to you'll find a yummy buffalo chicken dip. My BIL was making it for years and I'd never try it because I thought it was a weird color....boy was I missing out!! (the color IS weird though) There are lots of great recipes for Buffalo Chicken Dip to be found out there, this here is my take on a classic!
Buffalo Chicken Dip
2 Cups boneless skinless chicken, cubed
1/2 teaspoon garlic salt
1/2 teaspoon Fresh ground black pepper
1/2 teaspoon Chili powder (or seasoning)
1 1/2 Cups Franks Original Hot Sauce, divided (1C and 1/2 C)
2 (8oz pkgs) 1/3 less fat cream cheese
1 Cup Blue Cheese Crumbles
2 Cups Shredded Cheese (I used Mexican blend this time because that is what I had) plus more for sprinkling over the top of the dish
preheat oven to 350 degrees.
Place cubed chicken in a pan and cook over med heat. Add garlic salt, pepper and chili powder, stir well. When chicken is cooked through, add 1 Cup of Franks hot sauce and stir well. Simmer about 10 minutes allowing the sauce to cook down and really give the chicken good flavor.
In a separate medium sized mixing bowl blend cream cheese, blue cheese crumbles, shredded cheese and 1/2 C of Franks hot sauce. Set aside.
When chicken is cooked and the sauce has reduced, stir into the cheese mixture and mix well with a spoon. Put mixture into a baking dish, I use my oval Corningware dish. Sprinkle the top with shredded cheese. Bake at 350 degrees for about 25 minutes, or until bubbly.
Great served with Tortilla chips, carrots and celery!
Enjoy!! This is pretty spicy, which I like, but I find that if you use Franks wing sauce instead it tends to be a little milder on the spiciness.
It was DEEEELICIOUS!
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