Monday, September 18, 2017

Three Hot Sauce Buffalo Chicken Popper Dip

If you like hot sauce, chances are you have more than one brand in the house. Um, I like hot sauce:@) My mailman mentioned making some amazing wings by mixing the three below (and adding a stick of butter...) I decided to use that as inspiration, minus the stick of butter, and whipped up this Three Hot Sauce Buffalo Chicken Popper Dip, it comes together fairly quickly and can easily be doubled or quadrupled for your next football party. As written, the recipe is good for one or two people.

 Instant Pot/pressure cooker: half of a frozen breast, 1 C water, liberal sprinkling of seasoned salt, set time to 28 minutes. 
Automatic release, remove chicken and shred.
 The dip is really good with celery, I bet it'd be great with sliced peppers too.
This dip is piggy approved!

 Three Hot Sauce Buffalo Chicken Popper Dip
1/2 C shredded, cooked chicken
1/2 C shredded cheese, either Jack or cheddar-I had cheddar
2 oz cream cheese, softened
1 Tblsp Frank's Hot Sauce
1 Tblsp Crystals Hot Sauce
1 Tblsp Texas Pete Hot Sauce
1 tsp butter, softened-add more if desired
1 good size jalapeno, 1/8" dice-I cleaned my pepper of seeds and membrane
breadcrumbs for the top
  1. Mix everything well, pat into small baking dish and top with breadcrumbs.
  2. Bake at 350 degrees for 30 minutes.
  3. Serve warm with tortilla chips, potato chips, crackers, celery, etc.
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