TULSA - Imagine having some Buffalo Chicken Wings without the mess or the bones. Chef Justin brings a recipe that incorporates chicken and the zesty style of the buffalo sauce without the mess or the bones. Economical and easy are Chef Justin's words du jour this morning on Sunday Brunch.
Buffalo Chicken Dip
Prep time: 5 min
Cook Time: 40 min
Ready in: 45 min
- 2 (10 oz) cans chunk chicken, drained or 1 1/4 pounds of fresh chicken cooked then diced
- 2 (8 oz) packages of cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce (i.e. Frank's Red Hot)
- 1 1/2 cups shredded cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- Sampling of crackers, tortilla chips or pieces of baguette
Depending on if you like the convenience of canned chunk chicken or fresh chicken, the first step will differ somewhat. If you use canned chunk chicken you will first need to drain two 10 oz. cans before proceeding to the next step. If you prefer to use fresh chicken, you will need 1 1/4 pounds and cook it until no longer raw and then with a fork hold the chicken breast on a cutting board with your fork then use your knife and dice into smaller pieces.
Once you have chosen your chicken choice then you will need to heat your chicken through in a skillet over medium heat, with the hot sauce. Stir in the cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheddar cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover and cook on low until hot and bubbly.
Serve with either celery sticks, crackers, tortilla chips or pieces of baguette