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- Hey, everybody, I'm Bobby Deen,
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and I'm here with another great recipe for you today
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that I think is pretty quick and simple
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and I think you'll like it.
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We're right in the thick of football season
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and all of us love to do some tailgating and you know,
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you got friends coming over, you got to give them something.
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It can't just be chicken wings all the time.
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So today, we're gonna do a little something different.
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It's gonna be a buffalo chicken dip,
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and I think you're really gonna like it.
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The ingredients are expected and simple to put together,
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and then we'll just end up baking it off.
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If you have to have to,
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have to, if you'd like to use rotisserie chicken,
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that's always fine to do that.
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We've cooked off a couple of chicken breasts,
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and I've got two cups of that cooked chicken meat here.
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We'll start with cream cheese,
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which is a great base for any dip,
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and plus cheese is gonna be sort of the,
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I don't know if it's the main ingredient,
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but the cheese is always the star of the dip.
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And I'm just checking the softness of our cream cheese.
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Anytime we're using cream cheese in a recipe,
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it's pretty standard,
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gonna be an eight-ounce block of cream cheese.
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You want to just leave it sit out for a little while
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so it can soften and you can see that
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that is a pretty soft cream cheese right there.
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If it's super cold straight out of the fridge,
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it'll really, really be a bear to mix.
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So with our cream cheese,
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we'll add some sour cream and some mayonnaise to start.
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We'll get all of our white ingredients in the bowl.
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Sorry, Theresa, I'd like to be facing the camera for you,
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but it's not easy to do.
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And to that, we'll add some buffalo sauce,
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and this should start to make it a little easier
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to mix these things together.
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And then we'll start to add some dry ingredients.
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One more wet ingredient over here.
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Yeah, and you see that color. Oof.
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Our cream cheese was a little bit clumpy,
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so I broke the whisk out just to try
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to get some of the lumps out.
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And it's smoothing out now nicely.
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So to that, we'll add a little white wine vinegar,
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which will also help loosen things up.
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- [Theresa] Well, you know what?
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All that cheese is gonna melt in the oven anyway.
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- [Theresa] It's gonna be gooey and good.
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- It's gonna be delicioso.
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Little paprika and some garlic powder.
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And to that, we'll add some fresh herbs,
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some chives, about a tablespoon of chives,
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a little bit of parsley,
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and about a teaspoon of dill.
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Eh, one more little shot.
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Let's mix this together and then we'll add our chicken.
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Not only will these fresh herbs give it a little flavor,
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it'll give it a little pop of color, which is nice.
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To that, we'll add our chicken and a little cheese.
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And we'll save some for the top.
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Bowl might be shallow for our dish here,
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but do my best to contain it.
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Yeah, this is looking really good.
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If you like buffalo and you like chicken,
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this is gonna be for you.
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So last but not least, a little salt.
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Ready to go into our baking dish.
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Does anybody recognize this?
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How old are you that you recognize this?
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There's probably a lot of value in this stuff nowadays.
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You don't see it anymore.
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That reminds me of my childhood.
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Must have been cheap back then. (laughs)
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I just spilled- - Runaway dip going.
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- Man, I just spilled it.
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Oh, well, I'll clean that up.
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I don't know about you. Theresa, do you like buffalo sauce?
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- Mm. - I want it too.
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- [Theresa] And add it with cream cheese and those
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(crosstalk drowns out speaker) - Mm-hm. Yes.
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- That's my kind of deal. - Yes, mine too.
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- [Theresa] I will definitely be taking this
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to a tailgate. - Okay, great. Yeah, me too.
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And man, I'm a cracker person too.
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I just love, I'm chippy and dippy and I love all that stuff.
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My vices have always been leaned in that direction.
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The carby stuff, I've always liked french fries.
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And man, do I like a good chip.
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I like hummus and cheese and all that stuff, man.
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I'm the guy, I will eat your whole bag of chips
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and feel terrible about it later.
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- Ready to go in the oven? - Ready to go into the oven.
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I think it looks nice and even.
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Doesn't have a big, round mound in the center.
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Looks pretty evenly displaced there, pretty evenly placed.
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Yeah. Let's bake it off.
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- [Theresa] And how long does it say to cook?
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- How long does it say? We're gonna do it at 350 for,
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I don't know, let's go for 30 minutes.
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We'll check it in 20 and spin it around,
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but I think about 30 minutes total.
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So we're off to the oven.
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It's looking really, really good.
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Gonna top it with our cheese
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'cause that's what this needs is a little bit more cheese.
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And we'll go back into the oven for just a few minutes
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to melt that, and then we'll come back and give it a taste.
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Oh, who am I kidding? (laughs)
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So back in the oven for a few minutes and be right back.
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Buffalo chicken dip, it looks great. It is really hot.
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I just pulled it out of the oven.
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And you're not gonna see me taste it because the game starts
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in 30 minutes and I'm taking this one with me.
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But buffalo chicken dip. Tailgating time, everybody.
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You should make this at home.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
