This one is super easy and I can take little credit except for the fact that I saw it on TV and decided to make it: Buffalo Chicken Dip (aka Buff Chick Dip).
The recipe is Claire Robinson’s and can be found here:
Here’s what I like about it:
- Can make ahead of time and just pop in the oven 20 min before ready to eat.
- huge crowd pleaser
- minimal ingredients/skill required
- just the right amount of hot…no need to add extra hot sauce to the recipe
Here’s what I’d change about it:
- slice blue cheese to put on top before baking (instead of crumbles)–it is cheaper and will end up looking and melting nicer (the photo here is from the first batch with the crumbles and I can’t say that they green spots are hugely appetizing)
- add a little extra diced celery (maybe 3/4 to a full cup total)
- serve with bread or rolls (I’m a sucker for carbs). We used King’s Hawaiian Rolls yesterday and they were very good to us.
Here’s the recipe pasted below for your convenience (courtesy of Claire Robinson & Food Network):
Yields: 6-8 servings
ounces cream cheese
cup finely chopped celery
cup Frank’s hot sauce
rotisserie chicken, shredded
cup crumbled blue cheese
- Crackers, bread or carrot sticks, for serving
Preheat the oven to 425 degrees F.
In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes. Add the celery, hot sauce and chicken and mix well.
Transfer the mixture to a 9-inch pie plate and sprinkle the crumbled blue cheese on top. Bake until hot and bubbly, about 25 minutes.
Serve with crackers, bread or carrot sticks.