Friday, February 11, 2011
Using It Up: Hot Sauce
Buffalo Chicken Dip
Mary Engelbreit’s Fan Fare Cookbook Copyright 2010
2 (9.75-ounce) cans white-meat chicken, drained
¾ cup wing or cayenne sauce, plus more to taste
1 cup ranch dressing
2 cups shredded cheddar cheese
2 (8-ounce) packages cream cheese
Corn or tortilla chips, for serving
Combine all of the ingredients, except for the corn chips, in a saucepan. Heat over medium-low heat, stirring frequently, until heated through. I baked this instead. Serve the dip warm with the corn chips. I served it with tortilla chips and crackers.
I found a few bottles of hot sauce in the cupboard. Since I wanted to make something for the Super Bowl, this came to mind. It's a pretty popular recipe with a few different variations but this was my first experience with it. It was tasty but if I made it for guests I would take the time to cook up some chicken breasts instead of using the canned chicken. I like canned chicken but it does taste 'canned'.
I decided to bake it. That just appealed to me more and most versions call for baking it. You can also use blue cheese dressing instead of ranch or mozzarella cheese instead of cheddar.
I only made a half batch. A whole batch would be quite a bit of Buffalo Chicken Dip. You're looking at the leftovers in the picture - I didn't get a picture when I first served it. I ate the leftovers for dinner for the next couple of nights.
I am bursting with cooking ideas lately but life is just too crazy. I can't wait to have my own space again.