Buffalo Chicken Dip inspired by Joe's on Weed
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- pepper
- salt
- 1/4 cup flour
- 1 1/2 cups 1% or 2% milk
- 1 1/2 cups sharp cheddar cheese cubed (i used yellow cheddar)
- 2 1/2 cups rotisserie chicken shredded (this was all the meat from 1 chicken)
- 1/2 - 3/4 cups franks hot sauce
- 2 tablespoonsâ cup blue cheese
- serve with tortilla chips
- Carbohydrate 6.69612885416667 g
- Cholesterol 85.9833333333333 mg
- Fat 18.8707897916667 g
- Fiber 0.0102135416666667 g
- Protein 24.1462203125 g
- Saturated Fat 9.17157104166666 g
- Serving Size 1 1 -8 (98g)
- Sodium 252.780291666667 mg
- Sugar 6.6859153125 g
- Trans Fat 1.44100395833333 g
- Calories 297 calories
Place the shredded chicken in a bowl, and pour the Franks hot sauce over. It will take about ¾ cup of completely soak the chicken, but you might want to use less sauce if you want to make a more mild dip. Plus, you can always add more hot sauce later.Heat the milk in a saucepan over medium heat. Whisk in the flour until it is completely incorporated. Bring the milk and flour mixture to a slow boil, while whisking frequently. Once the mixture boils, stir constantly, letting the sauce thicken for 1 minute.Add the cheese to the sauce, and stir until melted. Then season with salt and pepper to taste. Reduce the heat to low.Stir the chicken into the sauce. Taste the sauce and add more hot sauce if you like.Pour the dip into a bowl, top with the blue cheese, and serve immediately with some dips. Or if you aren't serving the dip right away, keep the dip warm in a 300 degree oven, and add the blue cheese once you are ready to serve.
