~ My Spicy Blue-Cheesy Buffalo-Style Chicken Dip ~
The first recipe for Buffalo-style chicken dip I came across was published by Frank's RedHot. This makes sense as Frank's was the secret ingredient used in the original Buffalo chicken wing sauce recipe created in Buffalo, NY in 1964 by Frank and Teresa Bellisimo. Their easy-to-make dip contained just five ingredients (shredded cooked chicken, softened cream cheese, Frank's Redhot, Hidden Valley Original Ranch Dressing, and crumbled blue cheese). Speaking frankly about Frank's recipe, it was and is very good. During the 1980's, the recipe was passed around to everyone in our tailgate group and it showed up regularly at early morning tailgates -- it went great with bloody Mary's for breakfast. Those were good times.
I, of course, tweaked the original recipe to suit myself and so did a lot of us. That said, in my version, I did stay true to the original flavors of Buffalo chicken wings. You'll not find any bell peppers or sharp cheddar cheese in my recipe because they are out of place. Those are Tex-Mex-style ingredients and this is a Buffalo-style recipe. In my opinion, if you "go there" with the peppers and cheddar, you might as well use Velveeta and throw in a can of Ro-Tel tomatoes too. I'm not saying that wouldn't be good (because it would) -- it's simply missing the point.
There's more: I used my Buffalo chicken dip as the inspiration to create a second recipe: ~ Spicy Blue-Cheesy Buffalo Chicken Quesadillas ~, but even then, except for the rather tasteless flour tortilla used as the casing for my creation, I did nothing to infuse any Tex-Mex flavor. Just click on the Related Article link below to read it. In it you'll find a great recipe for my ~ Buffalo Bill's Blue Cheese Slaw ~ which is great served with or on bacon and blue cheese 'burgers.
All the flavors of Buffalo wings in one easy-to-make dip:
1 pound boneless, skinless chicken thighs or tenders, simmered gently in salted water (1 quart cold water and 1 tablespoon sea salt in a 4-quart saucepan) for 30 minutes, drained and chopped or pulled into bite-sized pieces, 4 cups chopped chicken
1 cup very-thinly sliced scallions, white and green part only, (about 4 ounces) save tops for garnish
8 ounces Monterey Jack cheese, shredded, about 2 cups (1 cup stirred into chicken mixture and 1 cup used as topping)
1 cup crumbled blue cheese
8 ounces cream cheese, at room temperature, very soft
3/4 cup prepared Frank's Buffalo wing sauce, or your favorite brand, not cayenne pepper sauce (Note: To make Frank's-style wing sauce at home, read my Cook's Note below.)
1/2 cup chunky-style blue cheese or ranch dressing, your choice
Chicken in a Biskit crackers, for serving
celery and carrot sticks, for serving
~Step 2. Place the softened cream cheese, wing sauce and blue cheese dressing in a medium bowl. On medium speed of hand-held electric mixer, combine until smooth about 1 minute. Add and fold the sauce mixture into the chicken mixture and thoroughly combine.
Transfer dip mixture to a 12" oval au gratin or 10" pie dish:
Special Equipment List: 4-quart saucepan (for poaching chicken); colander; cutting board; chef's knife; hand-held cheese grater; hand-held electric mixer; large rubber spatula; 12" oval gratin or 10" quiche dish
Cook's Note: Don't have a bottle of Frank's Buffalo-wing sauce on-hand in your pantry? Not a problem. To make your own, just whisk together 1/2 cup melted salted butter, 1/2 cup Frank's RedHot sauce, 2 tablespoons white vinegar, 1 tablespoon Worcestershire sauce and 1/2 teaspoon granulated garlic powder.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2016)