Buffalo Chicken Dip is Gluten free!!! Yay!!!
On the menu for Hubbs and Grandpa today was Buffalo Chicken Dip, Buffalo Chicken Wings, BBQ Chicken Tenders (my GF version turned out better then the non GF!!), Mac & Cheese, Sugar Cookies, GF Chocolate Chip Cookies, and GF Chocolate Cake. Man and kid friendly. Everyone was happy!
Buffalo Chicken Dip. Many of the recipes call for canned chicken. For some reason, this freaks me out. I normally poach 4 small/medium chicken breasts instead. I like to throw some chili powder, peppercorns, smashed garlic, crushed red pepper, cumin seeds, cayenne pepper and oregano into the cooking liquid – you could use water or low sodium chicken broth. I let boil for 10-12 mins, turn off heat and leave covered for a few minutes… Maybe another 10. I think it adds great flavor to the chicken (and the kitchen smells amazing). I pull chicken out and chop/shred into nice bite size pieces.
Then onto dip assembly!
In an oven safe/microwave safe dish combine:
1 (8 ounce) package cream cheese, softened
1/2 cup ranch dressing
1/2 cup Hot Buffalo Wing Sauce
1/2 cup crumbled blue cheese
1/2 cup shredded cheddar cheese (I like the 4 cheese mexican blend)
Chopped/shredded chicken, 2 cups or so…(rotisserie chicken would probably be excellent in this dip!)
Once it’s all blended up nice, I like to sprinkle with more cheddar cheese and bacon pieces. Ummm bacon makes everything better! 😉
Bake at 350 degrees until hot and bubbly… 20 mins or so. Some recipes call to mix before serving. Just get the corn chips and dig in. Yummmmmmmm