Sunday, January 27, 2013
Buffalo Chicken Dip
This is being posted under duress.
I really don't want to give a false impression of myself. I love decadence. I love cheese and pasta and bread and all the things that I'm supposed to say that "I love but I can only eat a teeny tiny bit once in a blue moon."
Except I eat the things that I want when I want.
I am not the one who says "Ohhhh I make this for my husband and friends while they watch the game." I mean, what am I supposed to be eating instead? Hurriedly stuffing raw carrots or quinoa with Craisins in my mouth, hoping noone will catch me actually eating something?
I am not one of these women. You won't find me laughing alone while eating a salad. I stand firmly against the idea that women are supposed to feel bad about what they eat and should be laughing while chomping down on some mixed greens.
I hate that nonsense, the gender-ization of food. Sometimes I want some chicken wings. Sometimes I want a salad. The same goes for Seth.
The problem is the buffalo sauce. The taste and smell just get to me! Just like my genetic issue preventing me from enjoying stuffing/dressing, a similar one prevents me from relishing the phenomenon known as buffalo chicken. I wish there was something I could do to correct this situation. Dear Big Pharma - please work on this for me!
Seth, of course, adores buffalo chicken anything. And after pestering me about a dip for months, I caved. I can't even remember why that happened. It just did. Luck happened to rain down on him in torrents that day, apparently.
And don't worry - raw carrots and quinoa with Craisins did not grace my lips.
1 pound thinly sliced chicken breast strips.
1-2 tablespoons extra virgin olive oil
1 small bunch scallions, chopped
10 ounces Franks Red Hot Sauce
2 tablespoons unsalted butter
8 ounces cream cheese
1 cup blue cheese dressing
1/2 cup grated Monterey Jack cheese
1/2 cup grated cheddar cheese
lots of celery
Sprinkle the seasonings on top of the chicken breast (both sides). Heat (medium-high) the olive oil in a cast iron (preferably) skillet. Place the seasoned chicken in skillet and brown (about 3 minutes). Flip and brown the other side. Take off heat once the chicken has cooked through. Shred or chop the chicken pieces so that chicken can be dispersed throughout the dip.
In a saucepan over low heat, melt cream cheese, butter, and blue cheese dressing together. Stir in the chicken, scallions, and Franks. Pour into a greased baking dish and top with the cheeses. Bake at 350 until nice and bubbly and hot, and the cheese is all melted. Sprinkle some chopped celery on top. Serve with chips and celery.