Buffalo Chicken Dip
Until a week ago, I had never heard of BCD. After tasting it at a Super Bowl party, I not only became addicted, but noticed that there's already a huge BCD craze taking over America. It's delish, but pretty processed and rich!
Equipment
- 1 9-inch Deep-Dish Pie Plate
- 1 Large Mixing Bowl
- 1 Whisk or fork For stirring and smoothing ingredients
- 1 Can Opener For canned chicken
Ingredients
Main
- 1 8-ounce package cream cheese, softened
- 1/2 cup blue cheese or ranch salad dressing
- 1/2 cup hot sauce
- 1/2 cup crumbled blue cheese
- 2 ounces mozzarella cheese shredded
- 2 9.75-ounce cans chicken in water, drained
- Crackers chips, and/or veggies, for dipping
Instructions
- Preheat the oven to 350 degrees F.
- In a (9-inch) deep-dish pie plate add the cream cheese and stir with a fork until smooth.
- Stir in the dressing, hot sauce and cheeses. Mix in the canned chicken and bake for 20 minutes or until the chicken mixture is hot and bubbling.
- Stir before serving with crackers, chips, and/or veggies.
Notes
1. Ensure your cream cheese is at room temperature and well-softened before mixing. This is crucial for achieving a smooth, lump-free dip. For best results, take it out of the refrigerator at least 30-60 minutes prior to preparation. 2. While canned chicken is convenient, consider using freshly cooked and shredded chicken for enhanced texture and flavor. Poach or bake chicken breasts, then shred them finely. 3. Adjust the hot sauce quantity to your preferred spice level. For a milder dip, reduce it slightly; for more heat, add a touch more. 4. Always stir the dip thoroughly just before serving to re-emulsify the ingredients and ensure even heating and distribution of flavors. 5. Garnish with a sprinkle of fresh chopped chives or green onions for a pop of color and fresh oniony note.