Get game day-ready with a little help from chef Jason Santos — yay, teamwork! The cookbook author, TV-personality and chef-owner of Buttermilk & Bourbon, Citrus & Salt and B&B Fish shares a crowd-pleasing (even if it’s a small crowd) Buffalo Chicken Dip recipe just in time for Super Bowl Sunday. This creamy, melty, spicy concoction will keep you dunking and dipping until the confetti flies and they bring out the Lombardi Trophy.
Buffalo Chicken Dip from Chef Jason Santos
Details
Yields: 4 Cups
Ingredients
for the buffalo sauce (makes about 1 1/2 cups)
- 1 medium sized spanish onions, sliced
- 2 cloves garlic
- 1/2 pound butter
- 1/2 Tablespoon chili powder
- 1/2 Tablespoon paprika
- 1 Teaspoon cumin
- 1 ounce white wine
- 3/4 cups Franks hot sauce
- 1 1/2 ounce light brown sugar
- honey to taste
- salt & pepper to taste
- 1 cups mayonnaise
- 1/2 cup buttermilk
- 1 tbl. red wine vinegar
- 1 Tablespoon italian parsley, chopped
- 1 Tablespoon minced chives
- 1 Tablespoon fresh dill, chopped
- 1/2 tsp. garlic powder
- 1 Tablespoon onion powder
- 1/2 Tablespoon celery salt
- pinch cayenne
- salt & pepper to taste
- 4 ounces mascarpone
- 4 ounces cream cheese, softened
- 1/2 cup ranch dressing (see above)
- 1/2 cup buffalo sauce (see above)
- 1 ounce mozzarella, shredded
- 1 ounce provolone, shredded
- 1 pound chicken breast, cooked & shredded
- 2 Tablespoon chives, minced
- 1/4 cup your favorite blue cheese (Santos likes Moody Blue, smoked blue cheese)
- cracked black pepper
Directions
for the buffalo sauce
- Sweat garlic & onion in 1/4 pound of butter.
- Add spices and cook for 30 seconds then deglaze with white wine, add hot sauce & brown sugar.
- Purée with remaining butter and season with honey, salt & pepper.
- Mix all ingredients and season.
- Preheat the oven to 350 degrees F.
- Whisk cream cheese & mascarpone until smooth.
- Stir in the dressing, hot sauce and cheeses. Mix in the chicken and pour into cast iron pan and bake for 20 minutes or until the chicken mixture is hot and bubbling. Garnish with fresh chopped chives, blue cheese and cracked black pepper.
