Buffalo Chicken dip

buffalo chicken dip

I found a new keeper appetizer recipe today! It’s called Buffalo Chicken dip and wow, is it good! One of my favorite dishes in the world is Buffalo Chicken wings, home made with loads of bleu cheese dressing and celery sticks: don’t forget the chips, salsa and beer! This recipe is a take on that great dish, but made into an appetizer-dip instead.

I saw the original recipe on “Mennonite Girls Can Cook” and knew I HAD to try it but being an inveterate tinker I made some adjustments.
Here is the original recipe:

And here is what I did.

I made fried chicken last night in the fry daddy; we cooked the chicken in lard utilizing Alton’s method for coating chicken: dry/wet/dry with flour, egg and milk wash, then flour again. Good stuff, it is. Here is the pic I posted on Facebook last night after the frying:

chicken dinner

I had a few pieces of uncooked chicken that I stored in the fridge overnight intending to cook today, so that’s where I started. I fired up the fry-daddy and dipped then cooked the chicken until crispy. While the chicken was cooking, I grabbed a box of cream cheese, a cup of sour cream, some bleu cheese crumbles, Monterrey Jack cheese, and the Frank’s Hot Sauce and mixed them together. The cream cheese mixes best if it has time to sit out and warm up. When the chicken finished cooking (a fat thigh, BTW. I like thighs rather than breast meat) I shredded it and added it to the cheese mixture. I scraped it into my favorite dip pan and baked it for 30 minutes at 350 degrees. My goodness! I left out the celery as I like to eat dip straight off the stick. I tried it with tortilla chips *gasp at the goodness* and crackers as well. All three were great. I am going to add this to my stable of dips for when we are feasting.
Now how am I going to stay out of it all day. Wait, I know. I will bake gingerbread cake today in preparation for the Sabbath! Oh, and Challah as well. Additionally I am starting a pot of chili for chili-stuffed baked potatoes with cheese, sour cream and onions for dinner tonight, plus the usual Sabbath prep cleaning and some work-work I have to finish today to make my deadline. Busy day! That will keep me busy. And hungry. Guess it’s a good thing I made dip for breakfast!

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