Saturday, June 4, 2011

Disappearing Buffalo Chicken Dip

The title says it all. And they aren't lyin.

Disappearing Buffalo Chicken Dip
from Best Foods & Bobby Flay

Makes 3 cups
Prep time: 15 minutes
Cook time: 20 minutes

2 cups diced or shredded cooked chicken -- I use the chicken off of about 6 chicken thighs, or you can get 2 cans of canned cooked chicken meant
1/4 cup cayenne pepper sauce (such as Frank's Red Hot Sauce--the best!)
1 cup Mayonnaise -- use a fairly bland mayonnaise here, I used fancy mayo and it is a bit too strong
1 cup shredded Cheddar cheese (about 4 ounces)
2 tablespoons finely chopped green onions
1 teaspoon lemon juice
1/4 cup crumbled blue cheese

Preheat oven to 375 degrees F.

Toss chicken with cayenne pepper sauce. Stir in remaining ingredients except blue cheese. Turn into 1 1/2-quart shallow casserole, then sprinkle with the blue cheese.

*Cover and refrigerate here if making ahead*

Bake uncovered 20 minutes or until bubbling. Serve, if desired, with celery and/or your favorite dippers.


Put chicken in pot along with 2 onions, 3 carrots, 3 stalks celery chunked up, salt and pepper and one bay leaf. Add in water so it covers stuff plus one inch. Boil for 20-30 minutes, or until chicken thighs are cooked all the way through. Make sure to strain and save your homemade chicken broth!

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