Super Bowl Sunday is all about the snacks, and what better way to prepare for the big game than by whipping up a delicious Buffalo Chicken Dip? Tracy Butler was Cooking Up A Storm with Old Town Pour House, as they generously shared their mouth-watering recipe ahead of the Super Bowl weekend.
Old Town Pour House, with locations in Chicago, Oak Brook, and Naperville, is known for its impressive selection of 90 beers on-tap. Angela Zoiss from Old Town Pour House joined ABC7 Chicago to talk more about this delectable dish.
Pulled Chicken Breast
For the pulled chicken breast, you will need:
- 1.25 lb chicken breast
- 1 oz. vegetable oil
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
Directions:
- Toss the chicken with olive oil, kosher salt, and black pepper.
- Cook the chicken on a grill until the internal temperature reaches 165 degrees.
- Once fully cooked, allow it to cool just enough to be able to pull the meat apart.
- Shred the chicken by hand into 1/4-inch pieces.
Buffalo Chicken Dip
For the Buffalo Chicken Dip, you will need:
- 6 oz. cream cheese
- 1/2 cup half and half
- 3 oz. blue cheese, crumbled
- 1/2 cup hot sauce (Frank’s or other buffalo style sauce)
- Grilled chicken (from the recipe above)
- 6 oz. yellow onion, diced inch
- 3 oz. red bell peppers, diced 1/4 inch
Directions:
- In a sauté pan, place diced onions and bell pepper with oil and sauté until soft and minimal color. Set aside.
- In a medium pot, heat half and half, add cream cheese and blue cheese. Simmer until the cheeses are melted. Remove from heat.
- Whisk in hot sauce, then add chicken and the onion/pepper mix. Lightly mix until the dip is completely incorporated.
- Serve and enjoy!
With this tantalizing recipe, you’re sure to be the MVP of your Super Bowl party. Get ready to impress your guests with this crowd-pleasing Buffalo Chicken Dip from Old Town Pour House. Whether you’re cheering for your favorite team or just in it for the commercials, this delectable dish is sure to be a hit!