Buffalo Chicken Dip
I hope everyone had a great weekend! We had bad weather here in WV so Thomas and I decided to cancel our plans and stayed home with the pups. One of my favorite things in this world is to enjoy a weekend at home with Thomas, Jake and Maggie. I especially love when the weather is bad and we are all snuggled in together. I took this opportunity to work on my recipes for my cookbook, “Sit, Stay, Eat” and made this buffalo chicken dip. It is a combination of cheesiness and gooeyness goodness with a kick in one bowl combined with the oil and salt from the Fritos and we had a delicious appetizer before our dinner. Enjoy and if you try this dish, I would love to hear how it turned out for you.
Buffalo Chicken Dip
Ingredients:
3 chicken breasts
1 – 8 oz package cream cheese
1 cup sour cream
2 cups shredded cheese (I used Extra Sharp cheese Kroger brand)
1 cup Red Hot sauce
2 tablespoons of Extra Virgin Olive Oil
1 tablespoon butter (I used Land O’ Lakes salted butter)
Green scallions
Salt and Pepper
Directions:
Cook chicken in a cast iron skillet in olive oil and butter
Add salt and pepper to your liking
Shred chicken after cooking and leave in the pan
Add the hot sauce and stir over medium heat
While the chicken is cooking, mix the cream cheese, sour cream and 1 cup of cheese together
Add mixture to the chicken and mix well in the cast iron pan
Layer 1 cup of cheese and a handful of cut scallions
Remove from the stove and place cast iron skillet in the oven under “broil” for 5 to 7 minutes or to your liking
Serve with Fritos, Beer pretzels, or crackers.
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LOOKS DELICIOUS & I WILL MAKE IT. YOU JUST MADE ME HUNGRY!!!
Thank you! Did you make it? How did it turn out?