Lately, the dip of all dips seems to be buffalo chicken dip. I have to admit that I love the the fiery kick of hot sauce together with the pungent blue, imparting a saltiness and mellowing the heat just enough. Who can deny licking their fingers to savor the last bits of heat coming off them? Licking fingers that never seem to get clean. Insted, there lingers a greasy film, covered in red sauce and oil, refusing to budge until you finally just give up and grab your beer.
It makes sense that others have embraced the classic buffalo chicken wing flavors in dip form, free from finger wipes and messy faces, especially in the case of the upcoming Super Bowl. So, if you’re worried that serving wings is a sure way to leave lasting prints on your newly reupholstered couch, but you must have that spicy wing flavor, buffalo chicken dip is the answer.
Buffalo Chicken Dip
8 ounce package of cream cheese, softened
1/2 cup creamy blue cheese
2 cups shredded, cooked chicken
1/2 cup buffalo-style hot sauce (more if you like it hot, hot, hot)
1/4 cup crumbled blue cheese
1/4 cup shredded colby jack
Preheat oven to 350 degrees F. Mix together cream cheese and creamy blue cheese. Spread in the bottom of a pie plate. Top with shredded chicken and then pour buffalo sauce over the chicken to cover. Mix together blue cheese crumbles and colby jack, sprinkle over the top of the pie plate.
Bake for 20 to 25 minutes until the cheese is heated through. Serve warm with celery sticks, crackers, tortilla chips or anything else that strikes your fancy.
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