Jun 14th, 2021
Hi everyone! Welcome back to a brand new episode of Nikoli's Kitchen! With summer fast approaching in my part of the world I know you'll be headed out to a party with some friends and family, so why not whip up some Buffalo Chicken Dip? My version is far from the "boiled chicken" variety as I have worked to build layers of flavor within this dish to create something truly memorable and delicious. Please give it a shot and let me know what you think. Thank you all so much for listening, and thank you so much for coming on this journey with me.
Featured Recipe for this Episode
4 chicken breasts, fileted
2 8-oz packages of 1/3 fat cream cheese
16-oz fresh shredded cheddar cheese
2-4-oz fresh crumbled bleu cheese
5.3 oz (one small container) plain Greek yogurt
1 large onion, sliced thin
15-25 cloves of garlic, roughly chopped
1 stick of unsalted butter
2 c red hot (more or less to desired heat/taste)
4 T dark brown sugar
1/2 c white wine
salt and pepper
1 T fresh chopped sage
Filet and marinate the chicken breasts for at least 3-4 days.
Leave cream cheese out to come to room temperature.
Grill or sear the filets until almost cooked through (they will finish in the dip, so you don't need to cook them all the way through here). Roughly 4-6 minutes over mid-high heat (depending on thickness) or on a grill heated to 400°, flipping once halfway through.
Let the chicken rest for approximately 10 minutes (save all those juices!).
Add your cream cheese, cheddar cheese, bleu cheese, and yogurt to a large baking dish or crockpot.
Heat a large skillet to medium heat and saute the onions with olive oil for a few minutes, adding a sprinkle of salt. Once they begin to sweat, add the white wine and 2 T brown sugar, cover and reduce the heat to low, allowing them to saute and soften for about 20 minutes.
Remove cover, return the heat to medium and add the garlic and sage. Cook for 1 minute to perfume, stirring so they don't burn.
Remove pan from the heat for a minute and reduce heat to mid-low, then return the pan to the heat and add the butter.
Melt the butter, stirring continuously.
Add red hot and remaining brown sugar and let it simmer to come together for just a few minutes.
Preheat the oven to 375° or turn your crockpot to low.
Shred the chicken (I just pull it apart with my hands) and add to the baking dish or crockpot with the juices from the chicken.
Pour your hot sauce mixture into the baking dish or crockpot and stir until well-combined.
For the crockpot, cook on low for around 4 hours, stirring a couple of times until the mixture is super creamy, hot, and bubbly.
For the oven, bake covered at 375° for 35-40 minutes until super creamy, hot, and bubbly.
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