Buffalo Chicken Dip: Amped up!

If you saw the blog post about jalapeno poppers just in time for regular-season football, then you’ll love this blog post!  Every weekend in football season, I try to prepare something that is buffalo sauce flavored.  I do buffalo chicken wraps, buffalo cheeseburger mac, buffalo chicken mac n cheese, and then, of course, buffalo chicken dip.  Stay tuned for another blog on how to make your own wings from home – with two recipes for wing sauce!


Now, buffalo chicken dip has been done before, and you can find a TON of recipes online and on Pinterest, but I’d like to think mine’s a little special.  I took some tips from a friend chef of mine and mixed in some ingredients of my own.  For those not familiar with buffalo flavor, it is a wing sauce that is simply not just straight hot sauce, but can be found in the same aisle.  Believe it or not, I have seen questions asking about buffalo sauce in other parts of the country since here in the Northeast and New England states we are all too familiar.img_2097

Let’s get started:

You’ll need the buffalo sauce (pictured above or whatever brand you like).

1lb. of chicken breast

Chicken broth (enough to cook the chicken breasts)

Cayenne Pepper (to season the chicken to your taste)

Paprika (to season chicken)

Salt & Pepper

Cream Cheese

Sharp cheddar cheese

Mexican blended cheese

Blue Cheese Dressing

Ranch Dressing

Crumbly blue cheese


  1.  Cook chicken in chicken broth, seasoning with cayenne pepper, paprika, salt, & pepper.
    • Here is where most recipes call for canned chicken. I recommend not using any canned meats.  In addition, I’ve always heard from chefs to flavor every step of the process, so although this will be doused in hot sauce and cheese, I still flavor the chicken.
    • Others use rotisserie chicken from their local grocer for ease and quickness.
  2. Chop the chicken into bite-sized pieces.  TIP:  You can shred chicken breast using your stand or hand mixer…or…of course by hand with two forks. I like the chicken cubed to scoop it up with “Tostitos Scoops” chips.
  3. In mixing bowl: Mix chicken with 1/2 cup of buffalo sauce
  4. Mix in entire 8oz. of cream cheese block
  5. Mix in 1/2 cup of blue cheese dressing
  6. Mix in 1/2 cup of ranch dressing
  7. Mix in 1/2 cup of cheddar cheese
  8. Mix in 1/2 cup of mexican cheese
  9. Combine into 8×8 baking dish
  10. Sprinkle blue cheese crumbles over the top covering the dish and bake at 350 for 20-30 minutes
  11. Garnish with chives!
    • I had extra from the garden.  Chives will survive the winter as they are a perennial.  You can also divide the root and bring some of it inside to have chives all winter inside.


Let me know what recipes you have for buffalo chicken dip!  How do you amp it up in order to deviate from the norm.  What other dishes do you make that are inspired by buffalo sauce?  Comment below!



Jalapeno Poppers: Recipe for those that don’t actually like jalapenos



So, believe it or not, this foodie is actually just not that into Jalapeno poppers.  It’s not the poppers’ fault, really.  I don’t tend to like jalapenos in general (unless diced tiny in pico de gallo or guacamole).  My boyfriend was on a mission to get me to like HIS jalapeno poppers…and he did just that.  This is perfect and just in time for regular-season football too!

HIS biggest tip:  They were bite-sized, cut in sections going across the pepper, instead of lengthwise, so you can actually pop them into your mouth in one bite.  And yes, THAT does make a difference.  Something else he does, is soak the sections in milk for about an hour after removing the seeds.  This helps with some of the heat that secretes from the pepper.  You can go shorter or longer for time and use water in place of milk.  Both of these steps are what persuaded this foodie into liking jalapeno poppers.

Recipe for your football cravings.  Serves 2-4.  7 jalapeno peppers:

1. Cut jalapeno across in sections about 1/2″ to get approx. 3 pieces out of each pepper.

2. Take out the seeds and membrane.

3. Soak the jalapeno pieces in milk for an hour. image

4. Fill a cast iron pan with canola or vegetable oil (our preferred method for frying). We fill it higher than the largest jalapeno popper, so that all of them are submerged in the oil while frying.

5. Prepare dipping stations: image

  • One for flour (approx. 1 cup).
  • One for the egg mixed with milk. *You should have the same amount of volume of milk per the same amount of egg (1 egg).
  • One for breadcrumbs (approx. 1 1/2-2 cups). *We prefer to bread things in Panko breadcrumbs over Italian breadcrumbs.

*I suggested that buttermilk could also be used because I know it’s used generally in homemade fried chicken, and so, I liked it for this application as well.

6. Take the pieces out of the milk and stuff them with cream cheese. *You can also use shredded cheddar, but he prefers not to (because of how greasy it can get).

7. Dip it first in flour, then eggs, then breadcrumbs.

8. Fry them on a medium to medium-low heat until golden brown.image

Voila!  Stay tuned to the blog.  I created an “AMPED UP Jalapeno Popper” that I haven’t seen anywhere else based off of combining TWO of our fave football snacks. image