Loaded Buffalo Chicken Dip
The most heavenly thing on this planet. I am absolutely obsessed with buffalo dip. I sat and thought, how in the world could I possibly make this a bit different? I know, add a bunch of other things to it! This is my loaded buffalo dip, you will love this. Perfect for football sundays. Hence why I made it today :)
I baked this dip in one of my favorite baking dishes. I've been so obsessed with them lately!! De Silva: Terre d"Umbria Made in Italy. AWESOME.
But on to the dip!
Here's how I made it
1 1/2 c cooked shredded chicken
3 spanish onions chopped
2 Tbs olive oil
2 Tbs butter
7 cloves finely chopped garlic
1 8oz package softened cream cheese
1/2 c gorgonzola crumbles
1/2 c blue cheese crumbles
1 c finely chopped celery
1 c (more if necessary) of Franks Red Hot
3/4 c ranch dressing
1/2 c shredded mozzarella
Preheat oven to 350 degrees
Over medium heat in a saucepan, add olive oil, butter and chopped onions. Cook until caramelized, takes about 40 minutes.
While that is cooking, get your chicken, place in foil, drizzle over olive oil, salt and pepper to taste, roll up pinching all the sides and bake at 350 for 40 minutes-1 hour.
While the onions and chicken are cooking, throw the rest of the ingredients into a bowl, besides the garlic and mozzarella. So the cream cheese, gorgonzola, blue cheese, celery, Franks and ranch.
Once the onions are almost done finished cooking add in your chopped garlic and finish off the cooking.
Add your hot onions overtop of your cream cheese mixture.
When the chicken is done, chop up and shred into small pieces and throw that ontop of the onions.
Mix until almost well combine and add into a baking dish.
Bake at 350 degrees for 20 minutes.
Mix around, getting the chunks of cream cheese combined and add in your shredded mozzarella.
Put back in the oven for another 5 minutes.
Take out, stir, and ENJOY!!!!!!!!!!
Cook time: 1 hour
COME TO MAMA!