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Buffalo Chicken Dip II

Source of Recipe

From "Trisha's Kitchen" by Trisha Yearwood


Recipe Introduction

"Buffalo wings have become one of the most popular appetizers in the country. Dipping that almost-too-hot wing into the coolness of a sour cream or ranch dip is heavenly! The only complaint I have is that it takes a lot of little wings to fill you up, and we all know what a mess it is to eat them. I decided to turn that awesomeness into a dip. Oh, and that sour cream that's usually served on the side for your wings? It's *inside* the dip!"

List of Ingredients

â—¦  6 tablespoons (¾ stick) butter
â—¦  1 medium onion, diced
â—¦  2 boneless, skinless chicken breasts, thinly sliced
â—¦  3 cloves garlic, minced
â—¦  â…” cup cayenne hot sauce (I like Louisiana hot sauce)
â—¦  ½ cup sour cream
â—¦  ½ cup mayonnaise
â—¦  1 cup grated cheddar cheese
â—¦  ¾ cup blue cheese crumbles
â—¦  3 green onions, thinly sliced
â—¦  3 carrots, cut into sticks, for serving
â—¦  4 celery stalks, cut into sticks, for serving
â—¦  Tortilla chips, for serving


Recipe

In a large skillet with a lid, melt 2 tablespoons of the butter over medium heat. Add the onion and cook until translucent, about 5 minutes.

Add the chicken, garlic, hot sauce, 2 tablespoons water, and the remaining 4 tablespoons (½ stick) butter and bring to a simmer. Cover the pan and reduce the heat to low. Cook for 45 minutes to 1 hour, until the chicken is falling apart and the sauce has reduced to almost dry.

Preheat the broiler.

Break apart the chicken into small pieces with the back of a spoon. Add the sour cream, mayonnaise, cheddar, and ¼ cup of the blue cheese to the pan with the chicken and stir until well combined and heated through. Transfer the dip to an ovenproof serving dish and broil until it bubbles and starts to brown, 3 to 4 minutes.

Top with the green onions and remaining ½ cup blue cheese.
Serve with the carrots, celery, and tortilla chips.

Serves 4 to 6