The Forks blog

It wouldn't be a tailgate without ....

Written by Gretchen McKay on

buff chix dip
 


























It's virtually impossible to go to a tailgate party -- or any party, for that matter -- and not see Buffalo Chicken Dip on the table. Thankfully, it's one of those dishes you can throw together at the last minute with ingredients you probably already have in the fridge.

Many recipes call for canned chicken, but I much prefer broiled chicken breast cut into bite-sized chunks; you also could pick meat off a rotisserie chicken.  Feel free to add more or less of each of the cheeses. Same with the Frank's Red Hot.

I like to serve this with homemade tortilla chips — cut corn tortillas in triangles, toss with a little olive oil and salt, and bake at 350 degrees for 15 minutes, or until crispy. 

Buffalo Chicken Dip
1 pound chicken breast, broiled, and then shredded or cut into small pieces
4 ounces cream cheese, softened
4 to 6 ounces sharp Cheddar cheese
1/3 to 1/2 cup blue cheese dressing, or 4 ounces crumbled blue cheese
1/3 to 1/2 cup Frank's Red Hot sauce (depending on taste)
Tortilla chips, Fritos corn chips or crackers, for serving

Preheat oven to 350 degrees.
Place cooked chicken, while still warm, into a large bowl. Add cheeses, dressing and hot sauce. Stir to mix. Spoon into a casserole dish, and place in oven. Bake for 20 to 30 minutes, or until dip is heated through and bubbly.

Gretchen McKay photo

Join the conversation:

To report inappropriate comments, abuse and/or repeat offenders, please send an email to socialmedia@post-gazette.com and include a link to the article and a copy of the comment. Your report will be reviewed in a timely manner. Thank you.

Food Video