By Ariel
One of my favorite party foods is Buffalo Chicken Dip. I lived into my twenties before I even knew it existed (I know, right?) but thanks to my sister-in-law, I have a delicious habit that I break out every time I have people over.
This Halloween, however, I realized I had too many dips. (What? you say? I know, I know.) I had spinach, ranch, pumpkin, and caramel. I had already planned on making the chicken dip, but after some brian-storming with a co-worker I thought of something that might be an excellent alternative. I was right!
And it's simple: take your favorite Buffalo Chicken dip recipe (as long as it includes ranch), but instead of using however much ranch dressing the dip calls for, substitute it for 4 Tbs (one packet) dry ranch seasoning powder. This makes the dip more substantial and fits perfectly into mini Phyllo Cups. I spooned the chicken mixture into the cups, about a Tbs fits, and stuck them in the oven at 250 degrees for about 10 minutes. You just need to keep an eye on the dough because they are already pre-baked.
They were a hit! They were the first to disappear off the table, so next time I'll be doubling the recipe (I made 60 this round). I can't wait to try these as an appetizer for the holidays, I have a feeling they'll be a hit there as well!
If you shred the chicken even finer, you can put all off the dip mixture into a ziploc bag, cut off the corner, and fill the phyllo cups that way -- adds for a cute presentation, especially with some chopped chives sprinkled on top!
Posted by: Darcey | October 31, 2012 at 01:04 PM
Recipe, please! I have never made buffalo chicken dip, or tasted it. As a lover of the wings, this sounds like a must have in my recipe collection.
Posted by: Brandi | November 01, 2012 at 03:00 PM