Oh, it's football season you say? Funny, I was just daydreaming about buffalo chicken wing dip, a favorite introduced to Scott and me by one of our dear friends now ex-boyfriend (and that's a good thing) about five years ago. At least he contributed something positive and lasting to our group of friends! We first had it at a tailgate outside FedEx Field (#HTTR) and were floored - a way to feel like you're eating wings and a yummy dip?? The recipe was immediately adopted and has since been tweaked and enjoyed by Scott, our friends, and me every season since then. Below are the basics along with ingredients or changes I made. Feel free to put your own twist on it, you really can't go wrong!*
Ingredients:
Either 1 lb. chicken breasts or thighs poached and then shredded or 1 rotisserie chicken, meat taken off and shredded (much easier and tastier)
1 block of extra sharp cheddar cheese, or your cheese of choice, shredded
8 oz. (approx.) of cream cheese (room temperature)
1 bottle buffalo wing sauce of your choice (this is usually near the bbq sauce in the condiment aisle)
~3/4 a bottle of ranch or blue cheese dressing
Half of one red onion, sauteed
1 small can of diced green chiles
Instructions:
Preheat oven to 400 degrees
Shred the cooled chicken and saute the onion. When both are complete and cooled, toss together in a large mixing bowl. Add the green chiles, cream cheese, and your choice amount of wing sauce (not too much so that it becomes soupy, I usually use about 1/2 to 3/4 a bottle) to the bowl. Mix thoroughly.
Place chicken/cream cheese mixture in greased 8" x 8" baking pan or glass pan. pour as much ranch or blue cheese dressing as you desire over the top but enough to cover the chicken mixture. Sprinkle the cheddar cheese over the top of the ranch dressing.
Bake dip for approximately 20 minutes. If cheese on top starts to bubble but the dip is not warmed through, tent some foil over the top so the cheese doesn't burn.
Serve and enjoy with your favorite tortilla chips!
*This recipe is not recommended for the calorie-conscious!
Welcome to the Ward Family Crockpot! Where we cook and feast in style... Finally a place where all the Ward, Chamberlain, McNickle, and Mercer recipes can get together across countries, states, and time zones! I know every one of us has many yummy recipes that we talk about and always say "I want that recipe!" Maybe having a shared blog will inspire us to share the recipes and give us a place where they are all centrally-located and saved! So let's get cookin' and bloggin!
Thursday, October 31, 2013
Welcome to the Crockpot!
Well, I finally did it - I clicked on "create blog." All these years I have heard and tasted many delicious recipes created by my chef-mother (Marmasette), and awesome brothers and sisters-in-law. Darren and Lesa's tasty take on Cafe Rio's salad, Jason and Marcie's love-filled chicken corn chowder, Justin's creative seasoning choices, Dad Dude's delish potato, watercress salad with grilled anything (salmon is a favorite), Scott's "wok it up" Kung Pao Chicken (from scratch), my fabulous Godmummy (Mew)'s succulent roast chicken stuffed to the nines with lemon and rosemary, or dare I say my own rigatoni with vodka tomato cream sauce?
Well, I decided I just can't live without a central repository for these recipes and new ones we all try out or create. I encourage everyone to post as often or as infrequently as works for you, but I hope this will catch on so that when we each try something new and think "hmm I think the fam would like this" we think to post it (with pics if you are technically-inclined!) and share with everyone.
Happy Cooking Everyone!
Well, I decided I just can't live without a central repository for these recipes and new ones we all try out or create. I encourage everyone to post as often or as infrequently as works for you, but I hope this will catch on so that when we each try something new and think "hmm I think the fam would like this" we think to post it (with pics if you are technically-inclined!) and share with everyone.
Happy Cooking Everyone!
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