Living in Buffalo, people assume that all we eat here are chicken wings and pizza, which is pretty accurate most of the time. However, it’s not always convenient to bring chicken wings with you to a party. That’s why some genius invented this dip. It’s super addictive and, in fact, just talking about it makes me wish I had plate of it to devour! There are a lot of recipes out there, but this one is, by far, the best. Most of them call for adding ranch dressing, but take it from a Buffalonian, ranch dressing is a BIG no-no here.
Buffalo Chicken Wing Dip
- 2 boneless, skinless chicken breasts
- 1 8 oz brick of cream cheese, softened
- 1/2 cup blue cheese dressing
- 1/4 cup Frank’s red hot
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon dried parsley
Preheat oven to 425 degrees. Fill a large pot with water and bring to a rolling boil. Add chicken breasts and poach until cooked thoroughly. Remove from water and let cool. Once cool, cut into smaller pieces and run them through a food processor until the chicken is finely shredded. In a large bowl, add remaining ingredients and mix until well combined. Transfer the mix to a 8 x 8 baking dish or round pie plate. Cover in foil and cook for 20 minutes or until dip is bubbling. Serve with celery sticks and tortilla chips.
The famous dip! yummo! I maintain you mush cube the chicken however, the flavor is spot on either way!
And I’m from the shredder school of thought. Agree to disagree!
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