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The Kitchen Table

Crackers or Chips with the buffalo chicken dip???

17 years ago

I've got the dip ready to go into the oven...

Should I wait until ready to eat???

and what do you serve it on?

patti

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Comments (24)

glenda_al
17 years ago
I use frito scoops!
angelaid
17 years ago
I like Tostitos with it.
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Hi, I haven't tried this, but have it on my "to try" list - not sure if I saved it from here or from the Cooking Light BB - sounds really good! BONNIE'S BUFFALO CHICKEN DIP 4 boneless skinless chicken breast halves, (about 2 pounds), boiled, drained & shredded with 2 forks (I love using my crockpot for this step; the meat easily shreds...you don't want chunks) 1 - 12 ounce bottle of Frank's Hot Sauce (try to get this brand only, Crystal is so-so but do NOT use Tabasco) 2 - 8 ounce packages cream cheese 1 - 16 ounce bottle of Ranch dressing 1/2 cup chopped celery 8 ounces shredded Monterey Jack or sharp Cheddar cheese or combo thereof Preheat oven to 350 degrees. In a 13x9x2 inch baking pan, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer.In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring til smooth & hot.Pour this mixture evenly over the chicken mixture to form a 2nd layer. Sprinkle celery over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes til hot & bubbly; you don't want the top to get browned or it will be hard. Let stand 10 minutes before serving hot/warm with celery sticks and/or any sturdy dipping chip like Tostito Golds.
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I've been reading Rosemary Barron's "Flavors of Greece" (I read cookbooks the way others read novels). In it there is sort of a Greek version of hummus that might work: Rivithosalata (Garbanzo Beans & Garlic Salata) 1 1/2 cups dried garbanzo beans, soaked overnight in water to cover 2 large cloves garlic, chopped 1 tsp ground coriander or 1/2 tsp ground cumin 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 5 tbls Kalamata olive oil Strained juice of 2 lemons for serving: Finely chopped flat-leaf parsley 1 tbls dried rigani (Greek oregano) crumbled 1 tsp paprika Drain the beans and place in a large saucepan with cold water to cover. Bring slowly to a boil, drain, rinse. Rinse out the saucepan, return beans to pan, and add cold water to cover by 3 inches. Bring to a boil, recuce the heat, cover, and genly simmer for 50 minutes or until so0ft. Drain, reserving 1/2 cup of the cooking liquid and a few whole beans for garnish. Place the beans, garlic, coriander, salt and pepper in a food processor or blender container. With the machine running, gradually add 1/4 cup of the olive oil and most of the lemon juice. Add more salt and pepper and the remainign lemon juice if desired and process until smooth and creamy. For a thinner consistency gradually add some or all of the reserved liquid (if you plan to store the salata add all the reserved liquid---it will thicken on standing). Spread on a platter and sprinkle with the parsley, regani and reserved whole berans. Combine the parprika and remaining tbls olive oil and sprinkle over the salata. To store, refrigerate in an airtight container for up to two days.
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Perhaps if you told us what was in the dip we may recognize it, and find it for you. Here are some you may like: Buffalo chicken dip 3 8-oz. pkgs. Cream cheese 1 lb. finely chopped cooked chicken breast 12-16 oz. cubed Velveeta cheese 1 & 1/2 sticks butter 1 cup hot sauce, not Tabasco Melt butter and add hot sauce. Microwave cheeses on high until Velveeta and cream cheese are melted, stir until smooth. Add the hot sauce mixture, stir until smooth. Last add chicken and stir well. Serve with chips or those chicken cocktail crackers are good with this. FRUIT DIP 1 large box of instant vanilla pudding 1 cup milk 2 tablespoons orange juice 2-1/2 teaspoons imitation rum 1 small whipped topping Prepare pudding with milk. Mix all other ingredients. Chill and serve with your favorite fruit. EASY SHRIMP DIP Rinse 1 can deveined shrimp in cold water and drain well. Mash the shrimp with fork. Add to 1/2 cup good mayo to the shrimp and mix in lightly. Add 1/4 teaspoon of garlic powder, then add up to 1/2 cup more of mayo until you have a nice dipping sauce. Cover, and chill a couple of hours. TUNA DIP 1 (12 1/2-ounce) can tuna, drained 1 1/2 to 2 jalape chilies, seeded 1 (1-inch) piece green onion (green part only) 1 (1-inch) piece of celery 1/4 to 1/2 cup mayonnaise Salt, pepper to taste 3 to 4 leaves cilantro, chopped Place tuna, jalapeÃ±os, green onion and celery in food processor or blender. Pulse several times but do not puree. Add mayonnaise, salt and pepper and blend to combine. Garnish with cilantro leaves. Serve with tortilla chips ARTICHOKE DIP 1 can artichoke hearts (non-merinated) 1 can (4 oz.) diced chiles 1 c. shredded cheddar cheese 1 c. mayonaise Chop artichoke hearts medium fine mix all ingredients together Place in baking dish, and heat for about 20-25 minutes at 350 degrees Serve with crackers or slices of bread PINA COLADA DIP 1 1/2 cups cream cheese 1 & 1/4 cups pineapple chunks 3/4 cup pina colada mix 1/2 cup maraschino cherries, halved 1/2 cup sour cream In a blender combine cream cheese, pina colada mix, and sour cream and blend until smooth. Place mixture into a mixing bowl and fold in the pineapple chunks and maraschino cherry halves. Refrigerate until well chilled. Serve with fruit Makes about 2 cups SUN DRIED TOMATO DIP From the Barefoot Contessa 1/4 cup sun-dried tomatoes in oil ( about 8 tomatoes) , drained and chopped 8 ounces cream cheese, room temperatur 1/2 cup sour cream 1/2 cup mayonnaise ( NOT Miracle whip ) 10 dashes tabasco sauce 1 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 2 scallions, thinly sliced, ( white and green part ) Puree the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in food processor fitted with a metal blade. Add the scallions and pulse twice. Serve dip at room temperature. I usually make this the day before I am going to serve it. Take out of refgr. about 1 hour before serving. I like to serve this with toasted bagel chips. CHILI DIP (an old standard, but good & quick) 2 cans Hormel Chili, with no beans 1/4 cup green onions, chopped fine 1/2 tsp garlic powder 1 8oz block pepper jack cheese or sharp cheddar 1 large bag Scoops Freetoes chips Heat the 2 cans of chili in a medium sauce pan Add onion, garlic powder or whatever seasoning you like Cut the cheese into small chunks so it melts faster. Add cheese to the warm chili and stir until the cheese melts, and everything is heated through. Serve in a heated dish with the Freetoe chips ot tortilla chips. This is really good with home made chips, lightly salted & warm. Good luck on finding the recipe!
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I have made this on several times and never have taken any home!! Marinated Cheese Rated: Submitted By: trish555 Prep Time: 20 Minutes Ready In: 8 Hours 20 Minutes Servings: 16 "This is a very colorful and tasty appetizer. Because it has such a stunning presentation, it is a great appetizer for the holidays. I take this to every function and gathering we attend - only because everyone else requests it!" Ingredients: 1/2 cup olive oil 1/2 cup white wine vinegar 1 (2 ounce) bottle diced pimento, drained 3 tablespoons chopped fresh parsley Marinated Cheese (continued) 2 of 3 Ingredients: (continued) 3 tablespoons minced green onions 3 cloves garlic, minced 1 teaspoon sugar 3/4 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 (8 ounce) package Cheddar cheese 1 (8 ounce) package cream cheese, cold Directions: 1. In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside. 2. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight. 3. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers
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marygailv
17 years ago
They also suggest celery for lo-cal. However, warm dip and celery somehow does not appeal to me.
western_pa_luann
17 years ago
crunchy tortilla chips is what we eat with that.
pattico_gw
Original Author
17 years ago
Thanks all of you...I'm sending Denny to the store...so I will add the chips to my list...I had bought crackers..but didn't think that sounded right.

patti
jannie
17 years ago
They make round Tostitos. They are my favorite for dips.
JennaVaNowSC
17 years ago
Patti, we just had some Buffalo Chicken Dip with tortilla chips. I bought it at our local grocery that has a fantastic deli/kitchen. I would love to have the recipe if you do not mind sharing.

thanks,

June
nodakgal
17 years ago
Tostitos here too!
Oh I wish I was at your house Patti!
That makes too much for just DH and I!
gwanny2three
17 years ago
We had it on Tostitos and wheat thins....I loved it on wheat thins. That stuff is so good!
pattico_gw
Original Author
17 years ago
I sent Denny for the round tostitos...that's our favorite too..

Connie...how long would it take for you to get here....LOL

Anybody is welcome...

It's just my two daughters and the kids. and one son in law...

the other son in law has to work tonight. Leslie and Linda..you can understand that, since you both worked for the same company.
naughtykitty
17 years ago
I usually eat it with crackers. Sometimes with sliced French bread. ENJOY!
girlsingardens
17 years ago
Pattico,

If Dan and I hadn't started celebrating after the kids were asleep we would join you. I haven't drank for 26 months because of being pregnant and breastfeeding. I have enough milk in the freezer to pump and dump, so 2 drinks will be enough for me.

Stacie
okwriter
17 years ago
Here you go, June. I cut/pasted this from the KT the other day.
I haven't tried it but maybe I'll get around to it this year...

Buffalo Chicken Dip

4 boneless, skinless chicken breasts (about 2 lbs) Rotisserie chickens work really well too!
1 12oz. bottle Frank's Hot Sauce
2 8oz pkgs. cream cheese
1 16oz. bottle blue cheese salad dressing(or Ranch if you prefer)
8 oz shredded sharp cheddar, Mont. Jack or a combo

Boil chicken until cooked through, shred with 2 forks.
Preheat oven to 350. In a 13x9, combine chicken with hot sauce and spread evenly.

In a large saucepan over med. heat, combine the cream cheese and dressing, stirring until smooth and hot. Pour evenly over chicken. Bake uncovered for 20 min., then sprinkle with shredded cheese and bake uncovered for another 10 min. Let stand 10 min. before serving.
mimi_boo
17 years ago
I use the scoops and the celery. The dip's not hanging out on the celery long enough to warm it up too!
mad_about_mickey
17 years ago
I made this last night for the first time. OMG !! Son went nuts over it! He is fussiest 22 yo I know ! DH wasn't thrilled. I think I'll make it for 'events' we have in the neighborhood! I loved it. But ya gotta eat it when it is warm. Has anyone tried mixing all the ingredients together instead of the layering? Thanks so much for posting this one . I liked it better with the crusty bread btw :)
Karen
JennaVaNowSC
17 years ago
okwriter....thanks so much! it sounds delicious, i think i will use the Ranch dressing.

June
glenda_al
17 years ago
Little late, but here's how I make the recipe.

Combine ALL the ingredients, including the cheese and bake.

Makes for easier dipping. My opinion only!
Toni S
17 years ago
I want to make this for Son's friends when the are over tommarrow.

I like Blue cheese but not everyone does, so I might go with the ranch. Blue cheese, ranch, blue cheese, ranch..I just can't deciede!

ok, Ranch

or...
naughtykitty
17 years ago
Even people that hate bleu cheese seem to like it in this recipe. I don't think you can go wrong with whichever dressing you use.

I usually eyeball the ingredient amounts depending on the dish I plan to use and how much chicken I have. This is one if the easiest, always delicious recipes I know!
chubby_rat
17 years ago
We didn't care for it in the layers...so I took what was left out of the fridge...took off the cheese,added Velveeta instead and mixed it all up,then reheated it(also added more hot sauce) we liked it so much better that way.The velveeta melts better IMO.Oh and we ate it with Nacho Chips.
nodakgal
17 years ago
Toni I like the ranch better! blue cheese is too tart for my taste.
coral_ok
17 years ago
I mix it all up and put it in the crock pot. Wish I had some now, but that would be breaking my new year's resolution the very first day. Usually I manage to wait until the third.
western_pa_luann
17 years ago
Oh... we like it MUCH better with ranch than with the bleu cheese.
okwriter
17 years ago
LMBO @ Coral!
:-)

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