Buffalo Chicken Dip with Rougarou Wing Sauce
Ingredients
- 1 lb. boneless skinless chicken breasts
- 1/2 cup Merfs Rougarou Wing Sauce
- 1/2 cup ranch dressing
- 1 (8-oz.) pkg. cream cheese, softened
- 6 oz. sharp white Cheddar, shredded, divided (about 1 1/2 cups)
- 1 oz. blue cheese, crumbled (about 1/4 cup)
- 1 tsp. chopped fresh chives
- Chips, celery, and/or carrots, for serving
Directions
Cook chicken:
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Line chicken breast (side by side) onto prepared baking sheet, leaving a bit of room in between each one.
- Bake for 30-35 minutes or until golden brown and crispy on the outside and fully cooked through on the inside. NOTE: Be sure to turn the breasts onto their opposite side halfway through the baking time.
- Remove from oven and let them cool until safe to handle, and then shred.
Make cheese mixture:
- Whisk together cream cheese and 1 cup of the Cheddar cheese in a double boiler (metal bowl over pot of boiling water) until cheese is melted, and mixture is smooth. Add shredded chicken, ranch, and Rougarou to cheese mixture, stir until combined.
Preheat oven to broil, position rack 6 inches from heating element.
- Transfer chicken mixture into a 2-quart baking dish; sprinkle with blue cheese and remaining 1/2 cup Cheddar cheese.
Broil dip:
- Broil until cheese is melted and mixture is bubbly, 2 to 3 minutes. Let cool 5 minutes before serving. Garnish with chives. Serve with chips, celery, and/or carrots.
