Buffalo-chicken dip surefire winner for Super Bowl party

By Jan Norris

Palm Beach Post Food Editor

Thursday, February 01, 2007

Once in a while, a dish comes along that has everybody saying, "Wow! Can I get that recipe?"

<> The chicken-wing dip below is just such a dish. It combines all the flavors of traditional Buffalo-chicken wings and the blue cheese dip served alongside. It's a natural winner for a Super Bowl party.

The original dip amount can be made in the oven; double it, however, to make it in a slow cooker.

Here's the dip, with tips at the end.

Buffalo-chicken-wing dip

4 to 5 cups cooked skinless, boneless chicken, cubed or diced

1/2 pound low-fat cream cheese, at room temperature

1 12-ounce bottle Buffalo-wing sauce

2 4-ounce packages reduced-fat feta cheese, crumbled — see note

Finely shredded sharp cheddar cheese

Tortilla chips, Fritos, or celery sticks, for serving

Chop the cooked chicken into pieces small enough to sit on a chip.

In a microwave-safe glass bowl, combine the cream cheese and hot sauce. Heat on 60 percent power for 4 minutes or until cheese is softened and mixture will stir. Remove to the bowl of a food processor or mix in bowl of electric mixer to combine. Add feta or blue cheese and chicken and stir well by hand. Put mixture into ovenproof baking dish. Note: This can be done night before serving and refrigerated to this point.

Before serving, sprinkle with cheddar cheese and bake for 30 minutes at 325°.

Serve surrounded by chips and celery sticks. Put out bottle of hot sauce for those who prefer a hotter dip.

Food safety note: Keep dip on a warming tray, or over a chafing dish for up to two hours; refrigerate after that.

Note: Substitute the feta with blue cheese, or a mixture of feta and blue, for a tangier dip.

To make in slow-cooker: Double or triple the recipe. Prepare as directed, but pour into slow-cooker pot. Cover, and set on medium heat and heat for 2 hours to cook; reduce heat to warm setting for serving. Keep covered and stir occasionally to keep mixture blended.

Cooks notes: For an extra jolt of heat, add up to 1/2 bottle additional hot sauce. To control the thickness of the sauce as it sits in the slow cooker without adding more fire, use chili sauce instead of adding hot sauce.