Buffalo Chicken Dip
This is a simple but delicious recipe I've modified from an original by Lauren Wanner. I like it's simplicity of ingredients and the great taste. It's a common request for parties. Alternatives: - I've tried using meat from a whole chicken. The dark meat makes the dish a little more moist but the time to clean the chicken negated any savings by not using chicken breast.
Ingredients
6 serv.Step-by-step instructions
- 1
cut chicken into pieces so it's easy to shred later.
- 2
Cook chicken in water, bring to boil, cover and simmer 6-7 minutes, until done and easy to shred.
- 3
Cool the chicken, and then shed it with a fork. I've also shredded it by twisting a potatoe masher for a large batch.
- 4
Place all the incredients excelpt a portion of the shredded cheese, perhaps half, in a bowl and blend. Can use a mixer if you like.
- 5
Place the dip in an oven proof pan. top with remaining shredded cheese.
- 6
Bake at 350 degrees for 10-20 minutes (the cheese will melt, the center should be hot).
- 7
Serve the dip with tortilla chips. The scoops work well.
- 8
You can easily freeze and reheat for later parties. Reheating can take 30 minutes from thawed at 350 degrees.
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