of a mild, creamy blue like Gorgonzola or Point Reyes Bay Blue, and keep it in large chunks so it doesn’t muddy the flavor of the dip. Shards of blue cheese add a piquant edge to the dip. Many Buffalo chicken dip recipes lean hard on mozzarella, which is wonderfully gooey, but mild. Finely grated lemon zest is my unexpected but favorite addition-it adds a sparkle of vital freshness. container of sour cream spiked with a teaspoon each of garlic and onion powders is just as easy while offering more control over the final taste. A lot of easy Buffalo chicken dip recipes call for bottled ranch dressing, but an 8-oz. Start with ¼ cup if your crowd is heat-averse or go all the way up to 1 cup for a definitive bite.Ī half pound of cream cheese provides a neutral background, anchoring the rest of the dip with its quiet opulence and silky heft. Set the fancy stuff down-it would get lost in the shuffle, and you want the brash acidity and fruity heat of the classics. (After all, classic Buffalo wing sauce is little more than hot sauce and melted butter.) Frank’s RedHot is good, Crystal is arguably better. Sauce it up.īuffalo anything requires hot sauce, and lots of it. A pound of shredded meat is good for up to six people. In a rare instance, I’d warn against all dark meat-the slippery oiliness is too cloying combined with all the cheese go for all light or a mix of light and dark. Debbie used canned chicken in her dip, proving that it’s a worthwhile option too. Leftover grilled or poached chicken breasts and thighs, minimally seasoned, also work. Remove the skin (too chewy) and bones, then pull the chicken in large ropey shreds for maximum texture. She’s beauty, she’s convenience, she’s Miss Rotisserie Chicken-and she’s the best contender for this dip. Here’s the template I follow, plus a full Buffalo chicken dip recipe at the end if that’s more your speed. Keep in mind, frozen dip needs to thaw in the refrigerator overnight before reheating.Debbie taught me her ways and ever since, I’ve made my version of Buffalo chicken dip for every large gathering, in which it remains the most popular appetizer by far-the ultimate crowd-pleaser, always demolished first, with seconds requested loudly. You can also reheat it on the stovetop over medium heat, stirring frequently. To reheat, simply place it in the microwave for a few minutes on medium power, giving it a stir every minute or so. You can store any leftover buffalo chicken dip in the refrigerator for up to 5 days or in the freezer for up to 3 months in an airtight container. To keep the dip warm at parties, put it in a crock-pot on the lowest setting. This dip disappears quickly and having extra is always better than not having enough. If serving a larger crowd, consider doubling the recipe. Use more hot sauce to make it spicier and less for a milder kick. Feel free to adjust the amount of spice to suit your preference. For smoother mixing and the best results, make sure the cream cheese is soft before you begin the recipe. Just a sprinkle is added right before serving.
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