Buffalo Chicken Dip

I know what you’re thinking. That is an unnatural shade of orange. And yes, I agree. But don’t let that stop you from trying this… because it’s SO GOOD! I mean super delicious. It’s flavor packed in every bite. I’m crazy about the stuff. It lets you enjoy the taste of buffalo chicken wings without the mess! But here’s the secret, you have to use Frank’s Original Red Hot Sauce. I know, I know, it’s not organic. (Hey, I always say as organic as possible.) There is no comparison. You just have to believe me on this.

As organic as possible:

1 lb boneless skinless chicken breast

8 oz cream cheese, softened

2 Tbsp butter, softened

1/2 tsp salt

1/2 cup Frank’s Original Red Hot Sauce

4 oz. Gouda, shredded and divided (or cheddar, but really Gouda)

 

I love using organic chicken that has already been cut into tenders for dips like this (although that may not be the most economical). They are so quick to boil, about 10 minutes, and easy to cut. If you are using whole breasts it could take longer (about 20 mins), make sure the chicken is cooked through.

In the meantime preheat the oven to 350Β°. Using a standing mixer (or your powerful arm and a utensil), cream the cheese,Β butter and salt together.

When the chicken is cooked, chop it into small diced pieces. (Shredding is an option, but I really prefer the small dices.) Add the chicken, hot sauce and a 1/3 of the Gouda shredded cheese to the cream cheese blend. Mix until all is well combined. Then spread the mixture in a 9 x 9 inch baking dish (or equivalent). Top with the remaining cheese (*note it won’t cover the dip completely). Place the dish in the oven and bake until bubbly, about 15-20 minutes.

Serve with corn chipsΒ (not flimsy corn chips)… and maybe a personal bowl for yourself? Enjoy immensely.

 

37 comments

  1. Soooooooo…I tried this yesterday and it was FABULOUS!! I had to use tabasco and let me tell you, I did munch on a bit just for myself! I have to share the recipe. Thank you so much!!!😁😁😁😁

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