Buffalo Chicken Dip

(Photo from Not Peter)


4 boneless skinless chicken breasts, poached and shredded (see instructions below)
1 ½ cups cayenne pepper sauce
1 1/2 cups chopped celery
2 T olive oil
2 8 oz packages neufchatel cheese
1 ½ cups blue cheese dressing
8 ounces shredded sharp cheddar cheese

CHICKEN: Place chicken breasts in a saute pan (with a cover) large enough to hold them all in one layer.

Add 1-2 cups water or chicken broth to pan. Bring to a boil, reduce heat, cover, and cook for 9-14 minutes until chicken is no longer pink (thermometer should reach 160ºF). Remove chicken from broth (broth can be used for soup or another use). When chicken has cooled slightly, shred using 2 forks.

Mix chicken with hot sauce and set aside. This can be done a day or two ahead (place in container and refrigerate if not using right away).

DIP:Preheat oven to 350º
Heat olive oil in a saute pan over medium to medium-high heat. Add celery and saute just until tender. Take pan off of heat. Add chicken mixture and combine.In large bowl, whip cream cheese until fluffy (adding a tablespoon or two of milk can help to loosen up the neufchatel if it's very cold and firm).

When cream cheese is creamy, add bleu cheese dressing and stir to combine. Add chicken/celery mixture and mix thoroughly.Place dip in large casserole dish. Bake uncovered for 20 minutes. Add cheddar cheese and stir to combine. Bake for another 20 minutes or until heated through.Serve with additional sticks of celery and slices of French bread or tortilla chips for dipping.

We talk about this recipe HERE.