I saw the two-page advertisement in this month's Real Simple magazine. It has four great recipes--a Turkey Cuban, Apple-Cranberry Crisp, Loaded Mashed Potatoes, and this one that was calling our names: Disappearing Buffalo Chicken Dip.
This dip was the surprise hit of the appetizer table this Thanksgiving. It's easy to throw together, and perfectly delicious. Number One thought it could use a bit more Frank's Red Hot Sauce, but the rest of us thought it was just right.
We mixed up the dip the night before, and refrigerated it in a casserole dish. We baked it in the oven right before we wanted to eat it. Perfect! Served with Artisan Bread Crostini and celery sticks.
Disappearing Buffalo Chicken Dip
from Best Foods & Bobby Flay
Makes 3 cups
Prep time: 15 minutes
Cook time: 20 minutes
2 cups diced or shredded cooked chicken
1/4 cup cayenne pepper sauce (such as Frank's Red Hot Sauce--our favorite)
1 cup Best Foods Mayonnaise
1 cup shredded Cheddar cheese (about 4 ounces)
2 tablespoons finely chopped green onions
1 teaspoon lemon juice
1/4 cup crumbled blue cheese
Preheat oven to 375 degrees F.
Toss chicken with cayenne pepper sauce. Stir in remaining ingredients except blue cheese. Turn into 1 1/2-quart shallow casserole, then sprinkle with the blue cheese.
*Cover and refrigerate here if making ahead*
Bake uncovered 20 minutes or until bubbling. Serve, if desired, with celery and/or your favorite dippers.