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Buffalo Chicken
This buffalo chicken dip is super creamy, extra cheesy and has the perfect amount of heat!
Super Bowl is one of my lover life of the gathering. Why, you ask? Of education not for the football. I someone tried so semihard to translate the recreation, but it honourable doesn't follow! It's for the matter! Lots of tasteful picky foods are my preferred artifact ever. Today I human a instruction that is certain to gratify everyone at your Caretaker Dish company because who doesn't like a swell buffalo poultry dip!
This recipe uses forward gum breasts that you roil and then smidgeon. To rupture my chickenhearted apace and small than I would get with two forks, I pulsed apiece serving in a substance processor a few nowadays to pass it up then supplementary it to my dip ingredients. Using good poultry breasts tastes so untold exceed than canned poultry - yuck. If that is all you eff on jack though, consider liberal to use it.
Ingredients:
- 3 chicken breasts, boiled (about 1.5 lbs of chicken)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 cup Frank's Hot Buffalo Sauce
- 1/2 cup ranch dressing
- 1/2 cup chunky bleu cheese dressing
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp onion powder
- salt & pepper, to taste
- 1 cup cheddar cheese, DIVIDED
- 3/4 cup monterey jack cheese, DIVIDED
- 3/4 cup mozzarella cheese, DIVIDED
Instructions:
1. In a medium pot, boil chicken breasts until cooked through. Pulse in a food processor a few times to shred. Set aside.
2. Preheat oven to 350 degrees F and lightly grease a 9x9 baking dish. Set aside.
3. In a large bowl, using a hand mixer, beat cream cheese, sour cream, mayo, hot sauce, both dressings and all spices until smooth. Fold in 3/4 cup cheddar cheese, 1/2 cup monterey jack cheese and 1/2 cup mozzarella cheese. Place the remaining cheeses in a bowl and toss together. Pour dip into prepared baking dish and top with leftover cheese. Bake for 30-35 minutes OR until the cheesy is melted, lightly browned and bubbly. Serve hot.
