Sometimes I get on food kicks. Some people call them cravings but I call them food kicks. However, usually I get a craving, and then it turns into a food kick and I have to make it several times in a short amount of time. My latest food kick is Buffalo Chicken. For some reason the spicy, creamy, full of flavor chicken just keeps calling my name. I was so thrilled when I made this for dinner during the Superbowl and now I’m craving it again.
The beauty of this Buffalo Chicken Dip is that it is so versatile it can be used in several different dishes. It can be eaten plain by the spoon, with chips, over nachos, in Buffalo Chicken Bites, or even for pizza or lasagna. I still haven’t played with the pizza or lasagna, but I think it sounds pretty amazing. I may have to pencil that in my calendar in the near future…
For the Buffalo Chicken Bites, which you see above, just spoon some of the dip onto wonton wrappers. Wonton wrappers can be found near the produce section of the grocery store. Dip a finger in some water and wet the edges of all four sides of the wrapper. Taking the diagonal corners, pinch them together. It should resemble a taco. Then take the other two corners and pinch together. Spray with cooking oil and sprinkle with salt. Bake until lightly brown and crispy. YUM!
Another variation is nachos. Now, sometimes I take short cuts and use a microwave. If you’re anti-microwave, I don’t judge, I respect you. You’re probably more healthy than the rest of us. These nachos can be made in the microwave or oven. Just spoon some dip onto some chips and cover with shredded cheese. Heat until the cheese melts and then top with whatever your heart desires. I highly recommend adding sour cream. So yummy!
If all else fails, just heat the dip up after mixing together and serve with some chips, pita chips, or fresh vegetables. Can’t go wrong with some good quality Buffalo Chicken Dip!
P.S. If you’re using raw chicken and cooking it yourself, please, do yourself a favor and make sure it’s seasoned! I like to cut my chicken breasts into quarters and cook in a skillet. I love seasoning it with garlic salt, pepper, and some Montreal Chicken seasoning by McCormick. When it’s cooked through, I toss it in my Kitchen Aid mixer and use the paddle attachment to shred it. Works perfectly!
- 3½-4 cups chicken, cooked and shredded
- 4 Tbsp. Franks Original hot sauce
- 4 Tbsp. green onion, diced
- 6 oz. cream cheese, softened
- ¼ cup cheddar cheese, shredded
- 24 wonton wrappers (for Buffalo Chicken Bites)
- Chips and additional desired toppings (for Nachos)
- Combine all ingredients in a medium bowl and gently stir to mix well. Serve with chips.
- For Buffalo Chicken Bites:
- Spoon a scant tablespoon of Buffalo Chicken Dip onto the center of each wonton wrapper. Dip a finger in water and brush on the edge of all four sides. Bring the corners together diagonally and pinch. Repeat with the opposite corners. Spray with cooking oil and sprinkle with salt. Bake for 10 minutes at 400 degrees.
- For Nachos:
- Spoon desired amount of Buffalo Chicken Dip onto chips. Sprinkle with cheddar or pepper jack cheese. Either microwave until cheese is melted, or assemble on a baking sheet and bake at 400 degrees until cheese is melted. Top with sour cream, green onions, blue cheese, olives, tomatoes, etc.