Buffalo chicken dip

ELMIRA, N.Y. -  

Buffalo Chicken Dip

2 8 oz. packages softened cream cheese

2 cups cooked and shredded chicken breast

11/2 cups Frank's hot sauce

1 cup Ranch dressing

4 cups shredded Colby-Jack cheese

4 cups chicken stock

4 cloves minced garlic

1/2 tsp. course ground black pepper

crumbly Blue cheese

thin sliced green onions

1 thin sliced French baguette or Chips for dipping

1/2 cup olive oil

1/2 tsp. granulated garlic

1/2 tsp. black pepper

12 large hard crust round rolls for the serving piece

Basic Preparation

Preheat the oven to 450 degrees. Add the chicken stock ,1/2 cup hot sauce, garlic, and pepper to a large sauce pan. Bring to a boil and add three good sized boneless skinless chicken breast to the hot stock. Simmer for 11/2 hours, or until the chicken pulls apart with a fork. Remove from the stock and cool to room temperature. Shred, using two forks and place in a large bowl. You can save a lot of time you have an electric pressure cooker. Cook time drops to 25 minutes. While the chicken is cooling slice and bake off the sliced baguette, making sure to prebrush with a mixture of olive oil , granulated garlic, and pepper. Bake at 450 degrees for 10 minutes, or until they begin to brown.

Add the cream cheese, hot sauce, and Ranch dressing to a food processor and pulse until creamy smooth. You will have to scrape down the sides of the processor container a couple of times to incorporate all of the ingredients. Now add the cheese to the shredded chicken and mix to combine evenly. Next, add the wet mixture to the bowl and mix until all of the ingredients are well mixed. Pour the mixture into a sprayed 9"x9" baking dish. Reduce the oven to 350 degrees and bake for 25-30 minutes.

While the dip is baking, take a sharp knife and cut around the tops of a large round dinner rolls. Remove the tops and compress the insides of the lower half towards the outside crust. This gives you a nice cavity to hold the dip for individual servings.

Remove the dip from the oven and imediately fill your bread bowls and surround with the bagguette chips. Garnish the top with sliced green onions and crumbly Blue cheese. Serve immediately.

Yield: 12-16 servings

Prep Time: 20 minutes

Cook Time: chicken, 1 1/2 hours :Baguette chips, 10 minutes

Calories: 410


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