The following Buffalo Chicken Wing Dip recipe ran in The Post one Super Bowl week, and for at least a year afterward, I saw it pop up at casual parties regularly. I had to make it four times for a photo shoot “how-to” and by that time, wasn’t anxious to eat any more, but my readers never tired of it.
It came to me via Victoria Malmer, a copy editor at The Post. She developed the recipe, tweaking it and having her co-workers on the Neighborhood Post staff taste and critique it. The addition of the feta cheese in one of the later batches proved a winner. You can use Monterey jack if you prefer; the feta keeps it from being so fat-laden.
Don’t use fat-free cream cheese — the stuff is vile. Use the “lite” version instead to cut back on fat. Don’t skimp on the blue cheese, either. That’s what makes the dip. Otherwise, it’s very forgiving — you can vary it to suit your tastes. (Do NOT used canned chicken, however. Yuck!)
Serve it with Fritos, or tortilla chips, or get creative and make a flatbread pizza with it as the topping.
I got nuts with the heat for one batch, and put in two bottles of the hot sauce. It was too hot for most of my guests – but an 18-year-old girl nearly made herself ill eating four plates of the stuff. And my friends and Post readers Susan and Art Algonis liked it well enough to get the recipe as well.
- Buffalo Chicken Wing Dip
2 (8 ounce) packages cream cheese, softened
3/4 cup Franks® Red Hot® Wing sauce (I use 1 bottle)
1 cup crumbled blue cheese
2 chicken breasts, cooked, cubed
1 cup feta cheese, or Monterey jack
Put all ingredients in a saucepot (or double recipe and put into a small Crock-Pot). Cook on medium-low heat until cheeses are melted. Reduce heat to low and cook 30 minutes to blend flavors.
Serve while warm with chips or flatbreads.