Super Bowl fans will huddle over this dip during the game. But don’t save Buffalo Chicken Dip just for football fans; it scores points at all kinds of get-togethers. It tastes as deliciously trashy and calorific as hot Buffalo wings, but is more party-portable. Put out the fire with cold beer.
8 oz (250 g) block cream cheese, softened
2 oz (60 g) blue cheese, crumbled (about 1/2 cup/125 mL)
1/2 cup (125 mL) each: blue cheese dressing, Buffalo wing sauce
2 cups (500 mL) chopped, cooked chicken (4 oz/125 g)
In medium, heatproof bowl, stir and mash together cheeses, dressing and wing sauce, using fork. Microwave on high power 3 to 5 minutes, until heated through. Whisk until fairly smooth. Stir in chicken.
Makes 3 cups (750 mL).
- I use Frank’s RedHot Buffalo wing sauce, Renée’s Gourmet blue cheese dressing, and white meat from a barbecued chicken – all found in the supermarket.
- If you don't have a microwave oven, warm the cheese mixture in a preheated 350F (180C) oven 15 to 20 minutes, until bubbly.
- Use a mini crockpot or fondue pot to keep the dip warm.
- Serve crackers, baby carrots and celery sticks alongside.
Credit: Susan Sampson
Tested in Imperial