I first tasted this dip when my wonderful friend Dana brought it to a July fourth party this summer. She called it wing dip, and I demanded the recipe. Fortunately, Dana was more than happy to give me her recipe to share.
This recipe combines the spicy, tangy flavor of buffalo chicken wings with the smooth texture of cream cheese. Topped off with handfuls of shredded cheddar, this recipe gets baked in the oven to create a creamy, melty and cheesy dip that is so good, you may not want to share it.
Dana’s wing dip is sure to be a winner at your next game day gathering. Go ‘Noles!
— Phoebe Isaac
Four Crossed Logs intern
professional communication major
Game day wing dip
Ingredients:
- 3 or 4 boneless, skinless chicken breasts (depending on size)
- 2 packages of 1/3 less fat or regular cream cheese, softened
- 8 ounces of ranch dressing
- 6 ounces of Texas Pete, or similar hot sauce (use less for a milder flavor)
- 4 cups of shredded cheddar cheese
- 1 bag of corn tortilla chips (Doritos and Fritos also work well)
Steps:
1. Preheat oven to 375° F.2. Bring water to a boil, over high heat, in a large saucepan (make sure there is enough water to completely cover the chicken).
3. Reduce heat to medium, add chicken and simmer until no longer pink in the middle (10-15 minutes).
4. While the chicken is cooking, mix cream cheese, ranch and hot sauce in a large bowl, using a handheld electric mixer.
5. Drain chicken, and let cool slightly. Shred chicken, using a fork or your fingers.
6. Add shredded chicken to cream cheese mixture, and stir by hand to combine.
7. Place chicken mixture in a 9 x 13 inch baking dish and spread evenly. Sprinkle cheddar cheese over chicken in an even layer.
8. Place dish in oven, and cook until cheese is gold and bubbly.
9. Remove dish from oven and let cool for 5 minutes. Serve with your favorite chips.
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