Tuesday, January 13, 2015

Buffalo Chicken Dip


Between Saturday morning playdates and gym sesh's, plating up Saturday night Thai Coconut Shrimp Soup, and getting to church on time, without having any slick television show recording systems how do normal, organized people remember when their favorite shows are on?? I missed Downtown on Sunday evening! My world is OVER! Thankfully TPT recognizes spazzes like me and replays Sunday's episode on Wednesday night. I may need to program a reminder into my phone. 8pm Wednesday. 8pm Wednesday. 8pm Wednesday. If Downton isn't your thing, turn on some football and make this dip - the (wo)men in your life will be ever so grateful. 

My man surely was happy to bring a bubbling dish of cheesy hot dip mess over to his mom's house during the holidays. Plus! I got to throw away a couple condiment bottles that had been lurking in the fridge door for probably way too long. Isn't that the best? So satisfying! 
Do you find shredding chicken tedious? Oh, so tedious! I always have the best intentions to shred every sliver into the finest bits so slowly using two forks, about 3 seconds into the task my bare hands are shredding up those chicken breasts like a wild beast in the forest! I have no patience for detail oriented-ness. It's all go big or go home.  Or something like that.
So, if you find the task of shredding chicken mind-numbing use this fabulous time-saving tip my hair dresser gave me - shhhhh — are you ready to have your mind blown? Use a hand mixer! It's so BRILLIANT!  Or, if you find yourself without a hand mixer like myself, use your stand-up mixer's whisk attachment. (Puff up chest) I felt so validated after *watching* my chicken breasts turn into shredded chicken before my eyes - no tedious pick, pick shred required. Another kitchen score! 
Tell me… What are your favorite kitchen time-saving tips? 

Printable Recipe Here

Buffalo Chicken Dip

1/2 rotisserie chicken, shredded (or about 2 1/2 cups)
8 ounces cream cheese, softened
1 cup chunky bleu cheese dressing
3/4 cup Frank's red hot sauce
1 heaping cup cheddar jack cheese, shredded

Cooking Note: Shredding chicken has never been simpler with a hand-held mixer or the whisk attachment on your stand-up mixer. Throw meat into the bottom of a bowl and go to town with your beaters for about 2 minutes. Shredded chicken - BAM.

Preheat oven to 375ºF. Lightly grease an 8x8, or other similar sized baking dish, and set aside. 

Shred chicken, set aside. 

Using a stand-up mixer, a hand held mixer or good old elbow grease and a whisk, beat together cream cheese, dressing and hot sauce until creamy and well combined. Stir in cheese. Fold in chicken. 

Pour into prepared baking dish and bake for 30 minutes or until hot and bubbly. 

Serve with pita, carrots and celery. Your husband is about to lip kiss you.