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GET YOUR BALLS IN THE BIG GAME WITH THIS BUFFALO CHICKEN DIP THIS IS FOR ALL THE GOOD HOMIES OUT THERE AND IF YOU NEED A GOOD HOMIE ME AND THIS DIPPY ARE HERE FOR YOU! RIP IT AND DIP IT ON THIS EPISODE OF COOKIN’ SOMETHIN’
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INGREDIENTS:
For the Buffalo Chicken
1 cup Frank’s hot sauce
6 tablespoons butter
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1 ½ rotisserie chickens, deboned and chopped
For the Dip
2 (8 ounce) block cream cheese
1 (8 ounce) block white cheddar cheese
½ cup milk
8 ounces blue cheese, divided
4 ounces whole milk mozzarella, shredded
Kosher salt and black pepper
For Assembly
1 small yellow onion, diced
Sliced kosher dill pickles
1 small head iceberg lettuce, shredded
2 celery ribs, sliced
10 flour tortillas, warmed
COOKING METHOD:
1. Preheat the oven to 400°F.
2. In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese and half of the blue cheese. Whip together at low speed to combine, then increase the speed and whip for 2 minutes to aerate it.
3. Layer the whipped blue cheese in the bottom of the casserole dish, top with ⅓ of the chicken, then the shredded cheddar and mozzarella, and repeat until everything has been used. Top with remaining blue cheese and mozzarella.
4. Remove the dip from the oven and allow to cool for 5 minutes. Spoon the warm dip into the tortilla and top with salsa.