Buffalo Chicken + Blue Cheese = Delicious
There exists this somewhat-carnal desire for us Western New Yorkers, one that calls for us to use a ridiculous amount of blue cheese and buffalo sauce on almost everything.
Maybe it’s the city of Buffalo’s pride in the creation of the eponymous Buffalo chicken wing, or maybe it’s tied in with the fanaticism of our entrenched sports culture. Whatever the reason behind this desire, when it comes to sports, buffalo chicken dishes are a necessity on game day.
The following chicken wing dip is the most unrepentantly glutinous of all the varied buffalo chicken concoctions.
The dip is pure cheesy goodness. This is the crème de la crème of pre-game junk food… this is heaven in a 13X9 foil pan.
2 to 3 chicken breasts
16oz cream cheese (best to get 2 8oz cream cheese bricks)
4oz mozzarella cheese, shredded
12 fl.oz chunky blue cheese dressing (recommend Marie’s)
Frank’s Red Hot Sauce (or any other buffalo chicken sauce)
13X9X2 foil cake pan (pan size can vary)
Cook Chicken Breasts on stove top until thoroughly cooked. Set chicken aside to cool.
While the chicken is cooling: In the 13X9 pan, spread the two bricks of cream cheese across the bottom of the pan until there’s an even layer of cream cheese.
Shred the cooled chicken and spread it evenly over the pan. Spoon the blue cheese dressing on top.
Add the mozzarella and sprinkle Frank’s Red Hot Sauce on top (how much Frank’s you use depends on personal preferences).
Bake at 350° for 30 minutes. After 15 minutes of baking, take the sauce out and mix the dip with a spatula, thoroughly mixing all the ingredients. Add more Frank’s Red Hot if necessary.
Serve hot with tortilla chips. Enjoy!
This recipe was created and published by Chris Barilla.