Back to Blogging and the famous Buffalo Chicken Dip

So, almost three years later, I am going to try blogging again.  While it has been a busy three years, I always think about getting back to blogging...especially about a year ago when I discovered the wonderful world of food blogs. 

As you may know, I love to cook.  Pretty much all kinds of cooking and there are days that I wonder why I did not go to culinary school.  (okay, probably more days than I am willing to admit). 

I hope to resume blogging by dabbling in Food Blogging. A few things to remember -- I am not a professional photographer (and even this first attempt solidifies the fact I need a new camera) and while I did take photography in college -- I sucked at it.  You may find one or two good images in the first blog and my goal is to improve as I go along.

So, to start things off, the famous Buffalo Chicken Dip.

I started making this after sampling a version at a local restaurant, but knew I could make it better.  It is now requested when we go just about anywhere.  And, at a recent poker night, there were several disappointed party-goers that I had not made it (it was the night before Thanksgiving and I draw the line). 

Now, I know many people make a version of this dip.  It is not hard.  Just five or six simple ingredients, but it is always a crowd pleasing.  My secret ingredient for almost any recipe I find online -- read the comments.  That is how I discovered taking this simple crowd pleaser from good to fantastic.

Most people melt everything together in a crock pot, but as you will see this method take a bit of a different approach.

First assemble all the ingredients --
Chicken Breasts, Cream Cheese, Blue Cheese Salad Dressing, Buffalo Sauce, and Cheese.

Next, I roast the Chicken Breasts at 350 degrees with Olive Oil, Salt, Pepper and Garlic Powder until the chicken is done (170 or so on a meat thermometer)

For this version, you need about a cup and a half of cheese.  I grate my own in my food processor and typically mix low fat and full fat (as you know, low fat cheese does not melt very well).  Pre-shredded bag cheese also works, but shred your own -- it tastes 20 times better

 

Cream the 16 ounces of cheese cheese (I used low-fat -- trust me no one will notice) and then add 1 cup of blue cheese salad dressing.  I had a great picture, but it was blurry.  I won't make you look at that.

Once the chicken is done, shred by hand or with a knife.  Or, choose my method -- pulse it in the food processor.  While it does not look appetizing, I hate shredding chicken and it shaves about 30 minutes of food prep.  Here is the before:

The after...well, probably not the most appetizing.  So, mix it with the Buffalo Sauce -- enough until it is saucy, but don't overdue it (sorry for the blurry photo).

Now, for the secret -- the pan.  This dip goes from good to amazing with the pan.  I use the large bar pan by Pampered Chef, but any jelly roll type cookie sheet would work. 

Another note, we hate those counter tops.  Okay, I hate those counter tops.

Moving on, you now have three bowls -- The Cream Cheese/Blue Cheese concoction, Chicken with Buffalo Sauce and the cheese.

Start with the Cream Cheese/Blue Cheese, spread in a thin layer:

Next, the Chicken/Buffalo Sauce Layer (the least blurry of the options)

Finally, the cheese as much or as little as you would like, but really about a cup and a half works the best

Finally, bake in the oven until bubbly and the cheese is melted.  One of the greatest things about this recipe is that I have done it from 350 - 425, based on what else is in the oven.  You want to make sure it bubbles.

The finished product will look something like this (hopefully, yours will be in focus):
 

Make sure to let it cool for 10-15 minutes....many a tongue has been burned by sampling to early.

So, first one down...many more to go.

Here is the Recipe:
3/4 to 1 pound of chicken.
2 - 8 ounce packages Cream Cheese, softened to room temperature
1 cup Blue Cheese Salad Dressing
12 Ounces Shredded Cheese (I use a combo of Colby Jack and Sharp Cheese)
3/4 - 1 Bottle of Buffalo Sauce (I use Franks)

Directions:
1.  Roast Chicken with Olive Oil, Salt, Pepper
2.  Cream the Cream Cheese with a mixer (hand or stand), add the blue cheese salad dressing and mix until combined.
3.  Shred cooled Chicken and mix with Buffalo Sauce until it reaches desired consistency
4. Spread cream cheese mixture in large sheet/jelly roll pan, making sure that it goes edge to edge
5.  Spread Chicken/Buffalo Sauce onto Cream Cheese Mixture layer
6.  Lastly, layer cheese
7. Bake at 350 for 20-25 minutes, until the cheese melts and it is bubbly.
8. Let cool for 10-15 minutes.
9. Serve with Tortilla Chips, Celery, Pita Chips, etc.