Buffalo Chicken Dip - Revision history

Tim: Migrate manual category index links to MediaWiki categories

2026-05-04T18:23:59Z

Migrate manual category index links to MediaWiki categories

← Older revision		Revision as of 11:23, 4 May 2026
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	# Spread into an 8”x8” pan, top with additional blue cheese, and shredded cheeses.		# Spread into an 8”x8” pan, top with additional blue cheese, and shredded cheeses.
	# Bake in preheated 400F/205C oven for 20-25min until bubbling and well melted.		# Bake in preheated 400F/205C oven for 20-25min until bubbling and well melted.

			[[Category:Appetizers]]

Tim at 01:13, 8 November 2024

2024-11-08T01:13:44Z

← Older revision		Revision as of 18:13, 7 November 2024
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	Source: https://www.brianlagerstrom.com/recipes/essential-hot-cheese-dips		Source: https://www.brianlagerstrom.com/recipes/essential-hot-cheese-dips

			=== Ingredients ===

	* 450g/1lb boneless skinless chicken breast		* 450g/1lb boneless skinless chicken breast
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	* 50g or 3/8c pepperjack cheese, shredded, plus additional for topping		* 50g or 3/8c pepperjack cheese, shredded, plus additional for topping
	* 50g or 3/8c medium sharp cheddar, shredded, plus additional for topping		* 50g or 3/8c medium sharp cheddar, shredded, plus additional for topping
	* 25g or 2 1/2Tbsp blue cheese + extra for topping (leave out if you ~~dont~~ like blue cheese)		* 25g or 2 1/2Tbsp blue cheese + extra for topping (leave out if you don't like blue cheese)
	* 1g/small pinch salt		* 1g/small pinch salt
	* 2g or 3/4tsp black pepper		* 2g or 3/4tsp black pepper
	* 20g or about 1 ½Tbsp chipotle in adobo, minced		* 20g or about 1 ½Tbsp chipotle in adobo, minced

			=== Directions ===

	# Add breasts to a well salted shallow pan of simmering water. Lower heat to med low and poach for 4min. Flip to 2nd side and continue to poach for 4-5min until internal temp reaches about 165F/74C. Remove from water and allow to cool for 10min before shredding and chopping meat.		# Add breasts to a well salted shallow pan of simmering water. Lower heat to med low and poach for 4min. Flip to 2nd side and continue to poach for 4-5min until internal temp reaches about 165F/74C. Remove from water and allow to cool for 10min before shredding and chopping meat.

Tim: Created page with "Source: https://www.brianlagerstrom.com/recipes/essential-hot-cheese-dips * 450g/1lb boneless skinless chicken breast * 225g/1 8oz package cream cheese * 100g sour cream * 175g hot sauce (i like Frank’s for this dip) * 30g shallot, finely minced * 10g minced garlic * 50g or 3/8c pepperjack cheese, shredded, plus additional for topping * 50g or 3/8c medium sharp cheddar, shredded, plus additional for topping * 25g or 2 1/2Tbsp blue cheese + extra for topping (l..."

2024-11-08T01:13:12Z

Created page with "Source: https://www.brianlagerstrom.com/recipes/essential-hot-cheese-dips * 450g/1lb boneless skinless chicken breast * 225g/1 8oz package cream cheese * 100g sour cream * 175g hot sauce (i like Frank’s for this dip) * 30g shallot, finely minced * 10g minced garlic * 50g or 3/8c pepperjack cheese, shredded, plus additional for topping * 50g or 3/8c medium sharp cheddar, shredded, plus additional for topping * 25g or 2 1/2Tbsp blue cheese + extra for topping (l..."

New page

Source: https://www.brianlagerstrom.com/recipes/essential-hot-cheese-dips

* 450g/1lb boneless skinless chicken breast
* 225g/1 8oz package cream cheese
* 100g sour cream
* 175g hot sauce (i like Frank’s for this dip)
* 30g shallot, finely minced
* 10g minced garlic
* 50g or 3/8c pepperjack cheese, shredded, plus additional for topping
* 50g or 3/8c medium sharp cheddar, shredded, plus additional for topping
* 25g or 2 1/2Tbsp blue cheese + extra for topping (leave out if you dont like blue cheese)
* 1g/small pinch salt
* 2g or 3/4tsp black pepper
* 20g or about 1 ½Tbsp chipotle in adobo, minced

# Add breasts to a well salted shallow pan of simmering water. Lower heat to med low and poach for 4min. Flip to 2nd side and continue to poach for 4-5min until internal temp reaches about 165F/74C. Remove from water and allow to cool for 10min before shredding and chopping meat.
# Add shredded meat to bowl of stand mixer with cream cheese and mix with paddle attachment on medium until well combined. Add sour cream and mix until well combined.
# Add hot sauce, shallot, garlic, cheeses, salt, pepp, and chipotle and paddle on low to combine then increase speed to high until chicken is a bit more broken down and dip is homogenous.
# Spread into an 8”x8” pan, top with additional blue cheese, and shredded cheeses.
# Bake in preheated 400F/205C oven for 20-25min until bubbling and well melted.