It’s no question that Buffalo chicken dip is the ultimate big game food and we’re taking it to the next level.
Smoke the chicken low and slow. After glazing with a combination of Frank’s and BBQ sauce, this shredded chicken adds a smokey undertone that most Buffalo chicken dip is missing.
But the real game changer is the crispy chicken skin on top. Not only does it incorporate texture, but it adds a punch of “bacon-y” umami that I promise will have your guests licking their plates!
Buffalo Cheese Sauce:
-8 oz cream cheese block
-1 cup Frank’s RedHot Sauce
-1/2 cup ranch dressing
-1/2 cup bleu cheese dressing
-1T garlic powder
-black pepper
Buffalo Chicken Dip:
-one smoked skinless chicken
-crispy chicken skin
(Bake weighed down at 325F until crispy)
-heat cream cheese, Frank’s, ranch, bleu cheese, garlic powder and black pepper, mix until smooth
-combine with shredded whole chicken, 1 cup cheddar cheese, 1 cup mozzarella cheese, 1/2 cup sliced green onions
-pour into baking dish
-top with: jalapeño slices, crumbled bleu cheese, cheddar cheese, mozzarella cheese
-bake at 350F for 20 minutes, broil until crispy
-top with crushed crispy chicken skin
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FILMED BY
Sophia Greb https://www.youtube.com/c/SophiaGreb
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