The Coveted Buffalo Chicken Dip! (great for turkey leftovers)

Obligatory final product first. My friends and family are always asking how we make it, so I said I’d make a post. It’s perfect with corn chips, but I would recommend serving with a fork to avoid fatal chip breakage. The ingredients are “done to taste” so the quantities are guesstimated, but they are:

- Boneless chicken breast or turkey (2-3lbs)
- Frank’s hot sauce (at least a bottle or two)
- Cream cheese (1 block)
- Blue cheese dressing (minimal amounts)
- Shredded cheddar (1 assload)

Start with the cutlets, just chunk them into halves or thirds, and boil them until cooked. Once they’re cooking in the pot, start spreading out some cream cheese in the pan. I forgot to get a picture of this step, but spread a THIN layer of it on the bottom of your pan. This will prevent any burning, as well as add the flavor. There can be holes, it doesn’t have to be perfect.

Once they appear a little grey, they’re close to done (cut to make sure). It doesn’t hurt to overcook them a little because the meat will absorb more of the hot sauce later. If you have turkey leftovers, you can skip this all together and begin at the next step.

Shred, shred, shred, and when you think you’re done shredding, shred some more. I personally do this with two forks, but you do you. It helps to get strands if you drag the fork along the “grain”. After, toss all of he shredded chicken into a pot along with enough hot sauce to at least cover it all. It’s preferable to have enough to boil it in it.

This one’s up to taste. I personally prefer the Franks Wing sauce, but my sisters swear by the Original. Regardless you can use whichever sauce you prefer, but these are classic staples of any buffalo wings, and are a safe bet when cooking for a crowd.

The goal once you’ve mixed the chicken (or turkey) is to bring it all to a simmer, and try to get the chicken to absorb the sauce. This here was a minimum case scenario because we had run out of sauce, but still turned out great. Would recommend to have about a centimeter of sauce left at the bottom.

Then spread the chicken over the cream cheese in an even layer. After, add a thin drizzle of the blue cheese dressing over the top of the chicken (can be to taste, but I prefer not to overwhelm the taste), and spread it evenly over the top. This’ll seep into the chicken and not let the hot sauce be too strong.

To me, this is the most important part. Add a VERY LIBERAL amount of cheddar cheese to the top. Once done, put it in the oven at 350F until the cheese is melted. The chicken is already cooked, so you simply need to warm it.

And voila! Good for any event! It’s always been a hit with my family and friends.

Dog tax! My pup Scout confused as to why I was terrified that he could do this to a tennis ball. Happy Turkey day folks!