Many things can help make a party great – great company, a well-timed joke, hard liquor – but if you really want to impress your friends, this dip is sure to leave their hearts (and eventually butts) burning with desire. This is a twist on the standard recipes out there you may see on your hot sauce bottle, but it’s taken to new heights by putting in a little extra effort.
Spot’s Buffalo Chicken Dip
2-3 Boneless Skinless Chicken Breasts (approximately 1 1/2 -2lbs)
3/4 Cup Hot Sauce (Franks Red hot… not the premade buffalo sauce)
2 Tbsp Butter
2 8oz packages of Cream Cheese at room temperature
1 cup HOMEMADE Blue Cheese Dressing (see recipe below)
1/4 cup shredded cheddar cheese (optional)
Place the cleaned chicken breasts in a pot. Cover with enough water so they’re submerged by an inch or so. Bring to a boil, then cook for 10 minutes or until chicken is cooked through. Turn off the heat and let sit for 10 minutes.
Remove chicken from the pot and place on a cutting board. Using 2 forks, finely shred the chicken. Once shredded, you can use a knife to chop more finely as to not have huge chunks of chicken.
In a saucepan, melt the butter over medium heat. Once melted, add the hot sauce and stir to combine. Add the chicken and toss until fully coated. Cook for a minute. It wont be saucy, but there’s enough hot sauce (trust me). Add the 2 packages of cream cheese and stir until melted and creamy. Add the 1 cup of blue cheese dressing and 1/4 cup cheddar cheese. Stir until fully combined. Cook about 2 minutes while stirring regularly.
Let cool slightly, transfer to a bowl and serve with tortilla chips (scoops work great), or pieces of celery
OPTIONAL: I don’t do this, but you can place in a baking dish, sprinkle a little more cheddar on top and bake at 400 degrees for 20 minutes. I think it’s great right out of the pot!
Chef’s Note: I’ve been known to spread some of this on pizza dough, sprinkle with mozzarella and turn it into buffalo chicken pizza.
Blue Cheese Dressing
This stuff is amazing… make it for the dip, but make extra to have on hand. Makes a great dressing for wedge salads!
1 cup sour cream
1 cup mayonaise
1 tsp Worcestershire Sauce
1/2 tsp garlic powder
1/2 tsp DRY mustard (either McCormick or Colman’s is what I usually see and I’ve only ever needed it for this recipe)
1/2 tsp kosher salt
1/2 tsp ground black pepper
4oz Blue cheese crumbles
In a bowl, combine the sour cream and mayo until smooth. Add the worcestershire, garlic powder, dry mustard, kosher salt and pepper and stir until fully combined. Add the blue cheese and stir. Make ahead and place in the fridge for an hour or more so the flavors have time to combine.
Would love to know your thoughts!