Trisha Yearwood's Buffalo Chicken Dip

My husband and I were invited to a 50th birthday party where the host was providing the burger, hot dogs, fixings and dessert. Guests could bring extras if they felt lead - drinks, salads, appies, etc. I love that format and it really creates a diverse and imaginative spread.

I decided to bring some sort of salad and vacillated with between several recipes on this blog. I finally decided on my Rice Noodle and Vegetable Salad with Peanut Dressing - Recipe HERE!  For my dip contribution I decided on a Buffalo Chicken Dip recipe I saw a Food Network show called Trisha's Southern Kitchen. I was intrigued by the idea.  

As this is a Southern cooking show, the calories and fat in the recipes showcased are usually high, so I don't make them on a daily basis. But they can be wonderful indulgences when it comes to the occasional party.  I am actually not a huge fan of Buffalo Chicken Wings themselves, but in this dip I could have control over the balance of flavours and also the heat. I also loved that hers was quite different from others I looked at - no cream cheese, no ranch dressing and no canned chicken - ick!

I decided to offer a mix of dippers out that would hold up and be easy to scoop with. My choices this times around included an assortment of rice crackers, celery sticks, Tostitos Scoops, Red Pepper chunks and Cheddar Mini Baguette Crisps.   But remember, the list of choices to dip with is endless from all veggies if avoiding carbs to cut up pieces of bread. Pick whatever YOU love.

1. I made 2 very minor changes to her recipe that are reflected below.  You can see if original HERE!
2. This really isn't that hot but if you do need a mild version only use 1/4 C Frank's RedHot in the beginning and 1 tablespoon later.

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Buffalo Chicken Dip 


1 tablespoon vegetable oil
1 medium onion, diced
2 boneless, skinless chicken breasts
3 cloves garlic, minced
1/2 cup Frank's RedHot Sauce
1/2 cup sour cream
1/2 cup olive oil mayonnaise
1 cup shredded Cheddar
1/3 cup blue cheese crumbles
2 tablespoons Frank's RedHot Sauce 

Sprinkle on top:
3 green onions, sliced thin

Serving suggestions: chips and assorted crudites (celery, carrots, peppers, etc.)


In a large frying pan with a lid, heat the oil over medium heat until it shimmers and slides across the pan. Add the onions and cook until translucent, about 5 minutes. Finely dice the chicken breasts and add to the pan with the onions. Add the garlic, 1/2 cup of the hot sauce and 1 cup water.

Bring to a simmer, then cover the pan and reduce the heat to low. Cook until the chicken is falling apart and the sauce has reduced to almost dry, 45 minutes to 1 hour. Combine the sour cream, mayonnaise, Cheddar and 1/4 cup of the blue cheese crumbles in a bowl and stir until well combined. Transfer the dip to a serving bowl. Stir in the remaining 2 tablespoons hot sauce, and top with the green onions and the remaining 1/4 cup blue cheese crumbles

Serve immediately, with the chicken, celery, carrots, chips and other crudites.