![]() ![]() ![]() Use a little baking soda to cut the acidity of the hot sauce (don’t worry you won’t taste baking soda).Soften the cream cheese before mixing so it blends easier and isn’t chunky. ![]() Use freshly grated cheeses for best flavor and texture.For a super spicy dip add some cayenne pepper to taste. If you want it milder cut hot sauce amount in half. Add extra cheese for a super cheesy dip.Try other cheeses such as Monterey Jack, Colby Jack, provolone, Muenster, or blue cheese.You can also try using ranch in place of mayo and sour cream, just use 1/2 cup.Bake as directed, increase bake time by a few minutes as needed since it will start out colder.When ready to bake let the dip rest at room temperature while oven preheats.Pouring into baking dish, cover and keep refrigerated.Yes you can prepare the dip a day or two in advance.Bell pepper strips or halved mini sweet peppers.Tortilla chips, potato chips or bagel chips.Cover and cook on low until heated through, about 2 hours.Bake: Bake in preheated until heated through, about 20 minutes.Sprinkle top with more cheese: Sprinkle top evenly with remaining 1/4 cup cheddar and 1/4 cup mozzarella cheese.Spread into a baking dish: Pour mixture into a deep dish 9-inch pie plate or a other 1.5 quart casserole dish.Season with salt if needed (keep in mind if serving with crackers or chips you shouldn’t need salt) and pepper to taste. Fold in solid ingredients: Add chicken, 1/2 cup of the cheddar, 1/2 cup mozzarella, parsley and green onions and fold mixture until evenly combined.Blend in smooth ingredients: Add mayonnaise, sour cream, hot sauce, baking soda and garlic and mix with mixer until blended (it’s okay if it’s a little lumpy the cream cheese will melt in the oven).Beat with an electric hand mixer until smooth. Beat cream cheese: Place cream cheese in a large mixing bowl.Heat oven: Preheat oven to 350 degrees.Parsley and green onions: These mimic the flavors of ranch seasoning giving the dip a little extra flare.Cheddar cheese and mozzarella cheese: You don’t have to use both, you could just use one or the other.Cooked chicken: I recommend cooked rotisserie chicken, though other leftover cooked chicken will work (preferably cooked bone-in for more flavor).Garlic: A little of this raw (not sautéed) goes a long way, and here it adds a hint of fresh delicious flavor.It also makes the dip slightly fluffy which I think you’ll also enjoy. The solution – just a little baking soda to neutralize some of that. Baking soda: After trying several versions of buffalo chicken dip I realized they were all too acidic for my liking.Hot sauce: Recipe was made using Frank’s Red Hot Original, though you could try another brand such as Texas Pete.There’s no need for all the extra additives some of them have. Sour cream: I prefer a natural sour cream here and in all other recipes.Mayonnaise: Use a good quality mayo and for best flavor and richness use full fat mayo.Cream cheese: Preferably use regular (full-fat) cream cheese for more creaminess.Then if you are lucky enough to have any leftovers spread in a quesadilla or make a mini pizza. Just think crispy for that finishing crunch to pair with it. This simple dip is made with a handful of ingredients yet it really packs in a flavorful punch.Īnd there are so many options as to what you can use for dipping. Especially when it’s cheesy, fiery hot and amazingly creamy like this buffalo chicken dip! Looking for another delicious dip to pair with it? Try my incredibly popular Spinach Artichoke Dip too!Ī good dip always makes for the ultimate party food or appetizer. Buffalo Chicken Dip – a savory spicy dip made with the classic Frank’s Red Hot Sauce, flavorful rotisserie chicken, rich cream cheese and mayo, melty cheese and a few fresh herbs. ![]()
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