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Hot Buffalo Chicken and Cheese Dip

Source of Recipe

"The Old Farmer's Almanac Comfort Food" by Ken Haedrich


List of Ingredients

â—¦ 2 tablespoons (¼ stick) unsalted butter
â—¦ ½ cup finely chopped onion
â—¦ 2 cloves garlic, minced
â—¦ 1 cup frozen corn kernels, slightly thawed
â—¦ 2 ½ cups finely chopped rotisserie chicken meat
â—¦ â…” cup prepared Buffalo wing sauce
â—¦ 12 ounces cream cheese, softened
â—¦ â…” cup mayonnaise
â—¦ 1 packet (1 ounce) ranch dressing mix
â—¦ ½ cup crumbled blue cheese
â—¦ 1 ripe tomato, halved, seeded, and finely diced
â—¦ 3 cups shredded sharp Cheddar cheese



Recipe

Preheat the oven to 350° F. Butter three or four shallow gratin dishes or one or two deep ones. Melt the butter in a skillet over medium heat. Add the onion and cook for 4 minutes, stirring often. Remove from the heat and set aside.

Combine the cream cheese, mayonnaise, and ranch dressing mix in a large bowl. Beat with an electric mixer for about 1 minute, or until soft and fluffy. Add the blue cheese and chicken mixture. Blend evenly with a wooden spoon.

Divide the mixture among the prepared dishes. Sprinkle diced tomato and Cheddar cheese evenly over the portions. Bake on the center oven rack for 25 to 30 minutes, or until bubbly and golden.

Makes 8 to 10 servings



• Note:
This dip can be prepared up to 24 hours before baking. Fill the gratins with dip, cover with plastic wrap, and refrigerate. Preheat the oven, then remove the plastic wrap and bake as directed. Starting cold, the dip may need a few more minutes in the oven.