Has warm weather arrived in your neighborhood? Warm weather is just starting to grace southern New England, and we are getting very excited. Our winter was long and challenging, and spring has so far been less than delightful. I'm not complaining, but I am anxious for sunny, warm days. Those sunny, warm days are perfect for gatherings of family and friends on the back deck. I like to have
|Buffalo Chicken Dip|
I start by poaching a chicken breast covered with water seasoned with salt, peppercorns and a bay leaf. You don't have the time for that? Not to worry, you can easily substitute canned chicken, but if you have the time go ahead and poach your own chicken.
With five main ingredients, this Buffalo Chicken Dip is a simple dip to prepare. You probably have all the ingredients on hand to make it right now.
|Buffalo Chicken Dip Ingredients|
- 1 boneless chicken breast
- 1 teaspoon kosher salt
- 6-8 whole peppercorns
- 1 bay leaf
- 8 ounces cream cheese (low fat may be substituted)
- 1/2 cup chopped celery
- 1/2 cup crumbled blue cheese
- 1/2 cup Frank's Red Hot Sauce
Place the chicken breast is a sauce pot. Cover completely with water. Add the salt, peppercorns and bay leaf. Bring the water to a boil and then reduce to a gentle simmer.
|Poaching the Chicken|
Cover the pot and cook until the chicken breast falls apart when pricked with a fork, about 50-60 minutes. Drain the chicken and set aside to cool. Shred the chicken.
|The Chicken Will Shred Easily|
In a medium bowl. mix together the remaining ingredients until well combined. Fold in the shredded chicken, mixing well.
|Mix the Ingredients Well|
Cover and chill, allowing the flavors to meld. When serving hot, preheat the oven to 350 degrees F. Place the dip in a small heat proof casserole. Cook for 20- 30 minutes until bubbly. Serve with crackers and celery spears. This dip is also yummy when served chilled.
|Yummy Served Cold or Hot|