Wednesday, February 27, 2013

Buffalo Chicken Beer Dip

Cookbook club is BACK!!  It was so much fun to cook, have a drink, and hang with some fun ladies!!  Brody even got to attend his first cookbook, and he was a champ!  :)

We made this app and Candied Walnut Salad.  This appetizer was good, but I like my old school Buffalo Chicken Dip better.  Plus, that one is easier and doesn't have so many random ingredients.

2 tablespoons olive oil
3 boneless skinless chicken thighs, cut into small pieces
8oz sour cream
16oz cream cheese, softened
3/4 cup Parmesan
3/4 cup Mozzarella, plus ½ cup mozzarella for top
1/3 cup Franks Red Hot Sauce
2/3 cup IPA beer
1 teaspoon garlic powder
2 tablespoons cornstarch
½ cup blue cheese crumbles

Preheat oven to 350.

Heat the olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes.

In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch, process until well combined, about 5 minutes.

Pour into an oven safe dish. Stir in chicken pieces, sprinkle with remaining mozzarella.

Bake until warm and cheese is bubbly, about 15 minutes.

Remove from oven, sprinkle with blue cheese and serve warm with chips.

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