Sunday, January 6, 2008

Buffalo Chicken Dip

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!).

ENJOY!

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

7 comments:

~M said...

From what I understand, most bleu cheeses are made in bread, and therefore, are not gf. Make sure you use a gf brand.

kbabe1968 said...

Thank you, yes. I do sort of make the assumption that a person will verify that they are safe for them. I have found that both Kraft and Marie's are safe and have not reacted to them. Not all blue is processed this way. I also have a local raw dairy that does not use bread to process their blue, although they do not make a dressing yet so I'd have to mix in sour cream if I used their blue.

Thank you for that note. So to all, please make sure the ingredients you use are GLUTEN FREE. and that you have verified that for yourself.

Tamara said...

Wow! Not sure this is very HEALTHY ;-) but it sure does look awfully YUMMY!

Carrie said...

absolutely looks yummy!!!! Where have you found gluten free hot wings? Every package I seem to look at has wheat in the ingredients!! I'd love to know how you make yours or where you buy them!

Krista said...

Carrie - I make my own wings! I buy the precut chicken wing (unseasoned pieces) myself. I dredge in flour, fry, sauce, bake and then resauce. SO GOOD. If you check my blog back a few months, I actually posted my recipe. They are a lot of work. But in the end they are ALWAYS worth the effort! :D

Slacker Mom (aka Mrs. GF) said...

I have made this and it is yummy. Litehouse brand of bleu cheese is gf.

:)

Adopted Son said...

Krista started using Rice flour for a lot of thngs- including pancakes. I prefer it over wheat flour, now. The wings she makes in rice flour are awesome- lighter and crispier.