It’s that time of year when football season is heating up and friends start getting together for the Sunday NFL games. It’s also this time of year that I start to get requests for my wing dip recipe. This dip takes one of the best parts of watching football — chicken wings — and puts them in dip form. I wish that I could claim ownership over this one but like so many of my tailgating recipes, this one is courtesy of my friend Keri in Texas.
Here’s the recipe:
2-3 Chicken Breasts (or thighs if you like dark meat)
12 oz. bottle of Frank’s hot sauce (I tend to use the regular unless I know the crowd will like it extra spicy)
16 oz. bottle of Blue Cheese Salad Dressing (I use Ken’s Chunky)
8 oz. cream cheese
Carrots & Celery
Start by poaching the chicken breast in lightly salted water, then shred using two forks. If I have any leftover chicken stock in my fridge, I will add it to the water for more flavor but its not necessary. Once shredded, spread the chicken evenly in the bottom of an ovenproof dish and pour the Frank’s hot sauce over until just covered. You want to make sure that every piece has Franks on and around it. This should take about an entire bottle.
Then in a sauce pan melt the cream cheese over low to medium heat and stir constantly, you don’t want it to burn. Once it is melted, add the blue cheese dressing and cook for a minute making sure to stir until combined. Then pour over the chicken and spread as necessary so that the whole pan is covered. Sprinkle top with cheese.
Then you throw it in the oven for 20 minutes or so until its all super hot. I do it usually at 325 or 350 (temp doesn’t really matter since everything’s already cooked it just depends on how fast you want it to happen). Remove from oven and serve immediately (it’s best when hot). I put this out with Fritos Scoops Chips, carrot sticks and celery stalks.
Do you have any tailgating traditions or favorite recipes?