Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Sally's Recipe Of The Week: Buffalo Chicken Dip

Buffalo Chicken Dip

Makes a good size batch

Mo and I had never had Buffalo Chicken Dip but we discovered it was the most popular Big Game snack in Florida so I had to make it. Yummy! I know football season is over but this dip would be great anytime, especially on a chilly day, well as chilly as we get.

Also I highly recommend you make this in a cast iron skillet. If you don't have an oven safe skillet you can do the stove top preparation then transfer the dip into a casserole dish to finish it off in the oven.

Here is what you will need:

2 boneless, skinless chicken breasts

3/4 cups chicken stock (or water )

1 TBS unsalted butter

3 tsp minced garlic

1/2 cup Frank's Original Red Hot Sauce, or another that you like

1/2 cup sour cream

1 8oz package of cream cheese brought to room temperature

1/2 cup shredded white cheddar cheese

1/2 cup shredded sharp cheddar cheese

3 scallions

Chips, carrots, celery, sticks, crackers, crusty bread, etc for serving

I poached my chicken in my Instant Pot. You can poach it any way you like but this is an easy way to poach chicken. Pour stock into the bottom of the pot and place the rack inside. Season chicken with salt and pepper and place on the rack. Pressure cook for 12 minutes.

While the chicken is poaching, prep your ingredients, shred the cheese, slice up the scallions and mince or finely chop your garlic.

When the chicken is done, take a couple of forks and shred it up. Leave the poaching liquid in the pot.

When you have shredded up all the chicken put it back in the pot with the poaching liquid.

On medium heat melt the butter in the skillet. When melted add in garlic and stir for about a minute. You don't want the garlic to burn.

Add the chicken, poaching liquid and hot sauce to the skillet. Mix it well. Let it simmer for a couple of minutes.

Add in the cream cheese and stir till it's completely melted.

Remove from heat and add in the sour cream. Taste and season if needed.

Top with the shredded cheeses and place in a 375 degree oven for 8 to 10 minutes. Remove from oven and top with scallions.

Serve it right out of the skillet with what you like. Let's Eat!!

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