A HOT DIP THAT NEEDS TO BE IN YOUR RECIPE COLLECTION - BUFFALO CHICKEN DIP
The citizens of the Place Under the Pine have been in hibernation mode lately - due to the fact that it is winter. The cold weather, the dark nights, and the hours spent in front of the laptop watching Youtube (did you know that This Old House has 100's of videos on there now?!) are just some of the reasons the Hot Buffalo Chicken Dip has been made many times over the past couple of months. As one citizens says, 'it makes an ideal late night snack'.
It could be just what the body is looking for on a winter's night - it's hot, it's flavourful, and it is full of calories (aka the energy to keep you warm). It is a great way to use up any extra chicken you have as well.
1-2 chicken breasts
1 block of cream cheese (do not skimp with low fat)
1/2 cup Blue Cheese dressing or if you are out of that Ranch dressing will work (again, do not skimp with low fat dressing)
1/2 cup grated cheese
1/4 cup + 'a splash' of Red Hot sauce
|Leftover chicken chopped up. Cream cheese added|
|The PC Blue Cheese is our dressing of choice|
|Cheddar cheese is recommended|
|Remember to add an extra 'splash' of Red Hot after the 1/4 cup is measured|
Throw this in the oven at 350 for about half an hour. When it is bubbling around the outside and it has turned a toasted-orange colour (if it were a paint chip it would be called Tuscan Sunset) it is done. You will notice I did not post a picture of it - it is not very photogenic. So, do not judge this dip by its look.
Serve with nachos, baked pita chips, carrots...even Triscuits will do in a pinch. You should have left overs, no judging if you don't, that can be put in the fridge and reheated in the microwave the next day. Happy eating.