Wednesday, February 1, 2012

All-Star Appetizer

Buffalo wings and football go together like peanut butter and jelly. But what if you're looking to do something just a little bit different?

Give this recipe a try! It has all the wonderful flavors of buffalo wings without the sticky fingers.

This recipe was a winner of a game-day snack competition on The Rachael Ray Show in 2009. I was looking for ideas for that year's party, and I knew I had found a winner in this dish. I make it every year, and every year it's a crowd-pleaser with the dish all but licked clean.

Scoop corn chips were recommend to serve with this dish, but they can break easily. I like to spoon some on crackers, and celery sticks work well for that true buffalo wing feel. Whatever your pleasure, I highly recommend this dish for your own game-day gathering. You won't be disappointed.

David Garrard's Buffalo Chicken Dip
Recipe from an episode of The Rachael Ray Show
Makes 6-8 servings

  • 1 8-ounce package cream cheese
  • 2 cups cooked chicken, shredded
  • 1/2 cup buffalo wing sauce
  • 2 tablespoons butter, melted
  • 1/2 cup blue cheese dressing
  • 1/4 to 1/2 cup shredded mozzarella cheese

  1. Preheat oven to 300 degrees F.
  2. Cover the bottom of an 8x8-inch dish or pie plate with cream cheese.
  3. In a large mixing bowl, combine the shredded chicken, wing sauce and butter, and pour over the cream cheese-filled dish or pie plate.
  4. Top with just enough blue cheese dressing and mozzarella cheese to cover. (Adding too much cheese will cause a thick skin to form that will make eating the dip difficult once the cheese cools.)
  5. Heat the dip in the oven for 20 minutes.

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