An attorney writes about stuff she'd rather be doing: cooking, eating, wining, dining and traveling.

Monday, August 4, 2008

Bear Down Buffalo Chicken Dip (aka the Balldinger)

Not sure why my husband and our friend Jim nicknamed this "The Balldinger." That might have been the bottle of Jameson talking. At any rate, the BEST football party snack you will eat.

Bear Down Buffalo Chicken Dip
3 chicken breasts
1 8 oz. package of cream cheese (light works just fine)
About 1/2 bottle of Frank Red Hot Sauce
2 tsbp. butter
About 1/4 c. blue cheese dressing (must use refrigerated stuff - none of that bottled crap!)

Preheat oven to 400.

Poach chicken breasts:
* Place in a pot and cover with enough water to cover by 1 inch
* Bring to a boil
* Reduce heat to low, cover, and simmer for 20 minutes.

Allow chicken to cool and mince in a food processor. If you aren't bad ass enough to have a Cuisinart, shred the chicken with a fork or chop finely with a knife.

Place shredded chicken in the pot (emptied of the water, obvs), add hot sauce and butter. Simmer for about 10 minutes. If the chicken looks a bit dry, add a little more hot sauce.

Meanwhile, spread the cream cheese in the bottom of an 8x8 pan.

Top with chicken/sauce mixture.

Spread blue cheese over the top.

Bake the whole mess at 400 for 10-15 minutes, until heated through. Serve with Fritos Scoops and celery and carrots if there are dieting bitches coming over. Tortilla chips would probably work as well.

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