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Posted on 9/7/08 at 9:07 am to meg_hearts_LSU
Alright Meg, I've heard you trump up this buffalo chicken dip for so long that I'm actually going to make it today. I bought all the stuff yesterday and plan to make it today for the start of the NFL season. So have we decided that baking at 350 is the way to go? I don't have my crock pot over here so the oven better do the trick. 
Posted on 9/7/08 at 9:18 am to FredSecunda
Yep, 350 is good. Layer everything in a casserole dish (8x11-ish). I put the cream cheese/ranch on the bottom, then the chicken/buffalo sauce, then the shredded cheese. Cook it for about 20-25 mins. It's badass 
Posted on 9/7/08 at 10:23 am to meg_hearts_LSU
you're gonna love it, fred...it's amazing! 
Posted on 9/7/08 at 11:59 am to Gugich22
Is boiling the chicken breasts the way to go, because that way it's easier to shred? I don't do canned chicken. And should I season the water I boil them in?
FYI: Chicken is thawing out right now.
FYI: Chicken is thawing out right now.
Posted on 9/7/08 at 1:49 pm to FredSecunda
Yeah, definitely don't used canned chicken. That stuff freaks me out. Just boil the chicken...you don't really need a ton of seasoning (maybe just a little salt) because you're going to completely douse it with buffalo sauce later on. I actually used boneless chicken tenderloins (because they were cheaper), and just shredded them with a fork/my hands.
Posted on 9/7/08 at 2:01 pm to meg_hearts_LSU
It's in the oven. Got about 10 more minutes, but it smells great. This has potential to be the most fattening, and delicious, dip in history.
Posted on 9/7/08 at 2:55 pm to FredSecunda
WELL?? I'm waiting for an opinion, damnit?? or are you too full to post?
Posted on 9/7/08 at 3:12 pm to Sassy
That was a bad idea.
Very good, extremely rich as I suspected. Next time I'll use more chicken and less cream cheese, and more hot sauce. The cream cheese and ranch overpowered the dish. I would recommend this to anyone not worried about their waistline, or to anyone who has absolutely nothing to do the rest of the day because all I want to do is take a nap.
Kudos to Meg and Guges for the recipe.
Very good, extremely rich as I suspected. Next time I'll use more chicken and less cream cheese, and more hot sauce. The cream cheese and ranch overpowered the dish. I would recommend this to anyone not worried about their waistline, or to anyone who has absolutely nothing to do the rest of the day because all I want to do is take a nap.
Kudos to Meg and Guges for the recipe.
Posted on 9/7/08 at 3:23 pm to FredSecunda
Good to know it was yummy!!
And yeah...sounds like def nap food!! heehee
Maybe using light or fat/free cream cheese will help a bit...might have to try it. With all the other ingredient, probably wouldn't even know it's the ff kind!
And yeah...sounds like def nap food!! heehee
Maybe using light or fat/free cream cheese will help a bit...might have to try it. With all the other ingredient, probably wouldn't even know it's the ff kind!
Posted on 9/7/08 at 6:36 pm to Sassy
This isn't the exact recipe, but I love enchilada dip...
INGREDIENTS (Nutrition)
1 pound skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar mayonnaise
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, finely diced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.
INGREDIENTS (Nutrition)
1 pound skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar mayonnaise
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, finely diced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.
Posted on 9/7/08 at 6:46 pm to tigerbait2010
speaking of incredibly fattening and delicious dips, spinach and artichoke with plenty of mozzarella, cream cheese, and mayo. sprinkle with paprika.
for a good cold dip my grandma makes some good spinach dip that has sour cream, knorr veg soup packet, block of frozen spinach, water chestnuts and some other stuff. its really good for coming off the back of a seasoning packet.
for a good cold dip my grandma makes some good spinach dip that has sour cream, knorr veg soup packet, block of frozen spinach, water chestnuts and some other stuff. its really good for coming off the back of a seasoning packet.
Posted on 9/7/08 at 6:54 pm to FredSecunda
Yeah fred, I used fat free cream cheese and it was still a little too overwhelming for me. I'll probably use less next time. What did you serve the dish with?
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