I’m proud to be an American.

Because only in America is a thing like this possible: Buffalo Chicken Dip.

Some of you already know  I have a very complex and refined palette.  Some of my favorite flavors in the whole world include Tabasco and any kind of processed cheese (the more neon, the better).   “But she makes such fancy things like  braised short ribs, and lamb stew!” Yea, well sometimes you just need a big bowl of warm, processed America.

The thing with America is, the journey’s not always pretty (hello, trail of tears) but we get the job done.  In an effort to shield you from the true grit of the process, I have highly over-processed these photos.  (I also have a brand-spanking new computer on which I can do such things. Just an aside.)  Away we go.

Buffalo Chicken Dip
adapted from here and here

Ingredients

  • 1/2 c. blue cheese, crumbled (get the good stuff..not the tub. trust me)
  • 1/2 c. blue cheese salad dressing (chunky if you’re going crazy)
  • 1/2 c. Frank’s Red Hot Sauce (they also make a Buffalo-style sauce I believe)
  • 1 8 oz. block of cream cheese, softened. (REAL cream cheese. none of that fat-free Neuchâtel crap. it doesn’t melt.)

Method (to the madness)

  • Pre-heat the oven to 350.
  • Crumble your blue cheese in an oven-safe dish.

  • Add the blue cheese dressing.

measuring is really not that necessary...you can't really go wrong with any proportion of these ingredients.

  • Throw the cream cheese in the pool.

  • And my good friend Frank joins the party.

  • Mix it alllllll together. If your cream cheese isn’t quite soft enough, like mine wasn’t, I put this on the stove over a low flame and mixed it all until it melted together.

  • Remember that great chicken you roasted a while ago? Good thing you froze the leftovers.

but, um, thaw these kiddies out before using.

  • If you’re American, this next step should be innate. Toss chicken in the buffalo goodness.

  • Throw the whole lot in the oven and cook until heated though (or you just can’t stand to wait a minute longer), about 25 minutes. Serve with chips, pitas, or just spoons.

So I actually packed up this liquid gold and shipped out to Liscious‘ pad for football-watching and heated it up there. And then no one could wait long enough for pictures to be taken.

I’m sorry. But I’m not. I didn’t want to wait either.

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5 responses

  1. U-S-A! U-S-A!

    This rocks. We use a very similar recipe for Super Bowls and x-mas parties (ranch for blue cheese dressing & sharp cheddar for the blue cheese). And thank you for advocating Frank’s Red Hot, which is infinitely superior to Tabasco.

    My family first heard the similar recipe from some local Pittsburgh-restaurant types. The mistake my mom made the first time making it was using restaurant quantities.

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