Okay, so I absolutely love chicken wings. And as the NFL Playoffs begin and life is all focussed on who is going to make the Superbowl, well, I just start thinking about what we're going to serve at our Superbowl Party. Last year we made our famous chicken wings using rice flour instead of regular flour and they turned out great.
The only problems with chicken wings is the mess, and the bones! Well, over the holiday season, I discovered a way to deal with both! A friend brought Buffalo Chicken Dip to a holiday party. I was hesitant to try, but she assured me she had done everything possible to ensure that the dish was gluten free. Oh it was so good.
She sent me the recipe which while explaining why it was so delicious, was daunting to say the least. It also was a layered dip, and I'm much more into a mixed dip. So below is my adaptation of the dip.
Buffalo Chicken Dip
1 8 Oz Brick of Cream Cheese, softened
1/2 Cup Chunky Blue Cheese Dressing (I've used both Maries and Kraft)
1/3 to 1/2 Cup Franks Red Hot Buffalo Wing Sauce
1 1/2 Cups Monterey Jack Cheese, shredded and divided
2 scallions, thinly sliced
2 Cups cooked, cubed (or shredded) chicken breast meat
Whip cream cheese, blue cheese dressing and wing sauce together until very smooth.
Fold in 1 Cup Monterey Jack, scallions and chicken. Mix well.
Place mixture in an 8 X 8 square baking pan, or 9" pie plate. Sprinkle remaining half cup of Monterey Jack Cheese on top. Bake @ 350 until bubbly and yummy!!!
Serve with tortilla chips and veggie dippers (carrots and celery work great for this!).
I'll post a picture later, we just had some of this last night, so when I heat up a snack later I'll take a snapshot of it to post! :D