Chef Kurt’s Buffalo Chicken Cheese Dip
MSU Corporate Chef Kurt Kwiatkowski shared this party-dip with us this week. Sounds delicious!
Chef Kurt's Buffalo Chicken Dip
2 pounds boneless skinless chicken breasts
1 T. olive oil
Salt, pepper, paprika, and old bay seasoning
Two 8 oz. packages of cream cheese, room temperature
1 c. ranch dressing
¾ c. buffalo sauce like, Sauces Gone Wild
½ c. chicken broth
1 c. shredded cheddar cheese
¾ c. shredded Monterey jack cheese
2 T. chopped fresh cilantro
Rub the chicken with the oil and then season both sides with salt, pepper, paprika and Old Bay seasoning, then marinate for two hours in the refrigerator.
Heat a non-stick sauce pan to medium high heat, then cook the chicken on each side for four minutes, remove from pan and let it rest for ten minutes. After the chicken has rested, cut into thin slices, then 'rough chop' or pulse a few times in a food processor. Reserve this for the dip.
While you are waiting, add together the cream cheese, ranch, broth, and buffalo sauce and mix well and heat at medium-low heat.
When liquid is well combined and still very hot, whisk in both cheeses and let the cheese melt. After it has melted add the reserved chicken back in.
Just before serving , add the cilantro, serve up with celery, crostini and/or your favorite cracker
**If using a crock-pot, do the first two steps and then combined everything into the crock-pot, except for the cilantro. Just before you are going to start eating, add the cilantro and stir a couple of times.