Jan Norris --
A couple of years ago, I got a dip recipe from a friend at The Post, Victoria Malmer. It was a hot chicken-wing dip that was cooked in a CrockPot. It turned out to be one of the most popular recipes of all time.
It’s made the rounds, but I still love it. I decided to make it in a pan, however to create a faster, all-in-one layered dip.
You can still double or triple the amount and cook it and keep warm in a CrockPot, but it does make a lot, and for a small crowd, my 9x13-inch pan version might be all you need.
Hot Wing Layered Dip
1 8-ounce package Neufchatel (farmer’s cheese)
1 4-ounce package crumbled blue cheese
1/ 2 cup bottled blue cheese salad dressing
4 boneless, skinless chicken breasts, cooked, cubed
1 /3 bottle Frank’s hot wing sauce (or to taste)
Scoop-type chips for dipping (warm them in oven)
1 cup grated Monterey jack cheese
In a pot, melt the cream cheese and blue cheese together over low heat. In another bowl, toss the chicken cubes with the wing sauce. Combine the cheese with chicken and spread in a 13x-9-inch glass pan. Spread grated cheese on top.
Refrigerate, covered, if desired, until 30 minutes before serving.
Bake at 325 degrees until cheese is melted and dip is warmed through. During last 8 minutes of warming, spread chips on baking sheet and place in oven to warm.
Serve dip hot with chips.
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