Sunday, January 27, 2013

Repost of Chicken Wing Dip from 2010

Easy Chicken Wing Dip

It's Sunday and at our house, if the husband is off of work, normally it's a day of football watching.  Well today, his plans are being hijacked, as we have a Halloween Party to go to.  I am working at the party, so Jay is on kid patrol.  To make up for it, I made him chicken wing dip.

As a native Buffalo-nian, I have had many different prepartations of chicken wing dip. I have made them with bleu cheese or ranch dressing, but my absolute favorite is the one I enjoyed at my sister-in-law's house.  I asked her for the recipe and have been making it ever since.  I may have made a few changes to the original recipe, but the same flavor is there.

What I like about this recipe is the creamy texture of the cheese and the spicy nature of the hot sauce.  Mind you this recipe verges on the med to hot side, so if you like it a bit milder, use only 1/2 cup of hot sauce. I always make a full or double batch, and freeze it in smaller containers.


2 8oz packages of softened cream cheese
2 cups of shredded cheddar cheese
1 cup of hot sauce (I use Frank's)
2 cups cooked shredded chicken ( I use canned chicken breast)
1 tsp season salt (optional)

In a large bowl, beat cream cheese until fluffy with a mixer.

Then add hot sauce and season salt, mix until creamy.  It will look like frosting.

Then with a spatula, fold in chicken and cheddar cheese. Sprinle top of dip with a little more cheddar cheese. Transfer to an oven safe baking dish. (At this point,  I make smaller portions to freeze.)

Bake at 375 degrees for about 20 to 25 minutes, until hot and bubbly.  Enjoy with chips, crackers, or celery sticks.

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