![]() © Copyright 2008-2023 – Mary Foreman – Deep South Dish LLC - All Rights Reserved You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!Īrticles on this website are protected by copyright. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. This version of Buffalo chicken dip turned out fantastic and would be a great addition to your next party, movie night, or any gathering of friends.Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. Garnish the top with some crumbled bleu cheese if you like, a sprinkling of sliced green onion and some freshly cooked, crumbled bacon and you are in business. I also think a combination of cheeses works best for this dip so I use a mix of cheddar and mozzarella. If you don't want to fool with boiling up some chicken, just purchase a rotisserie chicken for supper one night and set aside enough for this dip.įor my Buffalo Chicken Dip, I substitute Louisiana brand hot sauce, and instead of prepared ranch dressing use your favorite mayonnaise and a packet of Hidden Valley Ranch dressing. I just find the flavor much better and more like real Buffalo chicken wings to be honest. Y'all likely know this dip as Frank's Famous Red Hot Buffalo Chicken Dip, or just plain ole Buffalo Chicken Dip, some of you may even know it as Crack Dip, but I made some changes to the standard recipe and I really think it's the best chicken dip you could ask for!įirst I substituted fresh chicken in place of the more commonly used canned. Use a milder buffalo sauce or use just ⅓ cup if you need to make the dip less spicy.My version of Buffalo Chicken Dip uses fresh cooked chicken, Louisiana hot sauce, ranch instead of bleu cheese dressing, bacon, and a mixture of cheddar and mozzarella cheeses. Remove the cream cheese from the fridge about 30 minutes before to allow it to soften.This will make things easier as you don't have to cook the chicken before preparing the dip. Use precooked shredded chicken or rotisserie chicken.Honestly, you can always just dig in with a spoon! Top Tips Spread it on top of crusty bread, on a pita or in a wrap with some greens. This dip is super versatile and can be served in many different ways! Serve it up with tortilla chips, potato chips, crackers, or celery and carrot sticks. For reference, I used a 10.25-inch cast iron skillet. If you use a bigger dish, the dip will be thinner and you will need to reduce the cooking time. Nope! You can use any round, square or oval baking dish around 8x8 inches. ![]() Serve hot with chips, crackers and/or veggies!ĭo I need a cast iron skillet to make this dish?.Bake and broil until the cheese is bubbling and golden.Combine the mixture with the remaining ingredients, aside from cheddar cheese. ![]()
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