Pre-cooked dip
There’s a dip I’ve been making for years that I am always requested to make or bring to parties because everyone loves it, but I have one rule: I will only make it during football season. There is something about wings and football that just go hand in hand. And outside of football season, to me anyway, it just seems off. It’s like making chili in July. Just doesn’t work.
Anyway, this Sunday being the last football game of this season, I will obviously be bringing my buffalo chicken wing dip to the party Marc and I are going to.
Ready to go to the party and into the oven! (minus the wicker pan holder, that won’t be going in the oven)
There is no brain surgery involving this dip. It’s the easiest thing ever. However, the chicken does need to cook for 40 minutes and it’s a good idea to let it cool before shredding it, so I like to cook the chicken a couple of days before just to get that portion out of the way.
line pan with tin foil to cook the chicken in the oven
Also, the dip is at it’s best hot, so I always take it “uncooked” to the party and pop it in the oven there. For that purpose I will call the host ahead and ask her/him to set the oven to 350 and try to make it to the party a little early or exactly on time so the dip is ready by the time everyone else shows up.
I made extra chicken to use for something else, for this recipe you only need 2 chicken breasts
As for “shredding” the chicken you can do it one of two ways: good old fashioned shredding with a fork ooooooorrrrr you can pop it in the food processor like I do.
Cut up the chicken before adding to food processor
I discovered years ago it’s waaaaaay easier and quicker. Not to mention, it’s actually much easier to scoop the dip when the chicken is teeny tiny.
This dip is not exactly healthy as it involves a lot of cheese, particularly two 8 oz blocks of cream cheese. So I like to split the difference and do one full fat block and one light. It just makes me feel a tiny bit better.
I also like to take the cream cheese out of the fridge well in advance before spreading to make it easier, if I remember.
Add both blocks to pyrex and spread
You can serve with Fritos or tortilla chips (I like the lime flavored tortillas, goes really well with the dip).
Pour Texas Pete over shredded chicken and mix
Pour chicken mixture over cream cheese
Make this dip tomorrow for Superbowl Sunday and it’s sure to be a showstopper with your friends, just like Coldplay and Queen B will surely be at the half time show. Can’t wait!
just needs the cheddar cheese…
Topped with cheddar cheese and ready to go in the oven!
INGREDIENTS
- Two 8 oz blocks of cream cheese
- 2 large chicken breasts
- 1 1/4 cup Texas Pete wing sauce
- 2 cups cheddar cheese
INSTRUCTIONS
- Bake chicken on foil lined pan for 40 minutes at 350 degrees F
- Allow chicken to cool completely, then shred with fork or put in food processor and transfer to a bowl
- Spread cream cheese on the bottom of a pyrex pan
- Pour the Texas Pete wing sauce over the chicken and mix well
- Pour the chicken mixture over the cream cheese in the pan and spread evenly
- Top with cheddar cheese
- Put in the oven at 350 degrees F for 20 minutes
- Serve immediately with Fritos or tortilla chips and enjoy!
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