Stefanie's Buffalo Chicken Dip

My friend Stefanie, who is currently in Tunisia with Erin and me, makes a dip that will knock your socks off. It's usually what I request her to make when we have a bring-a-dish event (i.e. bunco or quiz night). This Buffalo Chicken Dip is easy to make and if you like spicy chicken wings, this one is for you. It combines the best of the wing and the blue cheese/ranch dressing all in one dish.


The recipe has a couple of items that you will need to buy either online or from the commissary (at least we have to in Tunisia!!). However, you may be able to get everything locally if you are in a larger city.


Stefanie's Buffalo Chicken Dip

-2 or 3 smaller chicken breasts, cooked (Stefanie mentions that it's best to cook these by poaching them in water, so that the chicken stays moist)
-1 package of cream cheese (in Tunisia, you can use the tub of Presidente fromage fondue or fromage tartiner)
-1/3 to 1/2 cup of Louisiana hot sauce or Frank's Hot Sauce (any hot sauce would most likely work here as well)
-1 cup of shredded melty cheese (cheddar works the best, but as we all know, it's not always available. whatever you do, don't use the Tunisian shredded stuff as it DOES NOT melt)
-1/2 cup of ranch or blue cheese dressing (you can also use a dry ranch packet with 1/2 cup of mayo if you don't have the bottled dressing)
Optional: crumbled blue cheese for the top

Shred the poached chicken with two forks. Mix chicken with all of the ingredients and put into a shallow dish. Put the optional blue cheese on top if you are using. Bake for 30 minutes at 350 degrees. Serve with crackers (TUC brand or any other to your liking) or if you have them, carrot and celery sticks.
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Stefanie wanted me to let the LLOR readers know that she doesn't necessarily measure the ingredients, but makes sure that the dip isn't too dry or too creamy from not enough or too much cheese. Also, she made the dish for an event on Saturday night and our table consensus thought it was better with the pack of dry ranch dip mix. But again, use what you have!!

So you liked the chicken salad?

It's football season and what football season isn't complete without chicken wings? Well, I do have a recipe for those, but as promised, I'd like to share my very own Buffalo Chicken Salad recipe. P.S. I'll post the wing recipe before the Superbowl!

This is a variation on the Happy New Year Chicken Salad that was posted last week. Like that salad, this one can be made so that you stick to your New Year's resolution. However, the recipe here is for the full-on version. Proceed with caution.

You can find all of the ingredients locally with the exception of the wing sauce. I'm lucky enough to bring it from the states in my suitcase and have family send it to me (thanks bro!). If you don't have wing sauce, you can make an easy hot BBQ sauce that works just as well. Mix 1/3 cup BBQ sauce with any ol' hot sauce...add amount to taste.

Buffalo Chicken Salad

1 package chicken breasts
1 head of lettuce, torn into pieces
Carrots
Celery
Ranch dressing or Blue Cheese dressing
1 package of blue cheese, crumbled

Cook chicken breasts in pan. While chicken is cooking, arrange lettuce in individual bowls. Top lettuce with celery sticks and carrots. I like to use the peeler and peel strips of carrot into the individual bowls. Once chicken is cooked, use knife and fork to cut chicken into bit sized pieces. Put pieces in a separate bowl with lid and pour about 1/3 -1/2 cup wing sauce onto the chicken. Put the lid on the bowl and shake to cover chicken with sauce. Divide chicken into bowls. Finally, add dressing and a little crumbled blue cheese.

Seriously, this has got to be one of the easiest meal salads I've ever made. If your family likes chicken wings, make this and see what they think.

Oh, and Go Cowboys!