Difference between revisions of "Buffalo Chicken Dip"
(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...") |
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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 | * 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. | ||
Latest revision as of 17:13, 7 November 2024
Source: https://www.brianlagerstrom.com/recipes/essential-hot-cheese-dips
Ingredients
- 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 don't like blue cheese)
- 1g/small pinch salt
- 2g or 3/4tsp black pepper
- 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 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.