It’s that time of year! Fall is in full swing for most of us and it’s football season! (and almost time for hockey too!) My husband is always asking for delicious recipes that feature chicken and hot sauce. For awhile now, I’ve seen the Buffalo Chicken Dip all over my social media pages, but, I’ve been on a strict diet, so we never had it. Now that I can loosen up the reigns a little, I thought I’d surprise husband with this delicious twist on a classic tailgate snack!
This recipe can originally be found on the back of the Frank’s RedHot bottle, but I added just a little twist to put it over the edge. See that Fresh Take in the background? It’s the Cheddar Jack and Bacon flavor and I used it in lieu of bleu cheese crumbles. You can use just about any flavor you want in the recipe, we’ll try the chipotle next But, I just started eating bacon this year and let me tell you, they weren’t kidding when they say, bacon makes everything better!
I baked a few chicken breasts on 450 degrees for twenty minutes. I seasoned them with cracked red pepper, orange peppy, sea salt, and some dried onion. Feel free to season with just salt and pepper.
It’ll come out extremely moist and easy to shred with two forks. You’ll want about two cups, so save any you have left over for Caesar salad or chicken salad! Next, you mix the chicken, cream cheese, hot sauce, dressing, and the cheese from the Fresh Take together and bake for 15 minutes at 350 degrees. Remove from oven, stir, then top with the crumbs for the package. Heat an additional five minutes or until top is browned.
- 2 cups cooked and shredded chicken
- 8 oz cream cheese
- 1/2 cup hot sauce
- 1/2 cup blue cheese dressing
- Fresh Takes choice of flavor
- Bake chicken at 450 degrees for 20 minutes, remove and shred
- Mix all ingredients expect for crumbs
- Bake 15 minutes on 350
- Remove, stir, and add crumb topping
- Bake an additional 5 minutes
Simple recipe, but a real crowd pleaser! If you try it with the addition of the Fresh Take, let me know how it was in the comments below! And I’d love to hear about your own variations too!