Wednesday, December 24, 2014

The Beeroness: Buffalo Chicken Beer Dip

What is better than some buffalo wings and a beer?  Buffalo wings without bones and cooked with beer.  I mean, it's all the goodness in one dish.  And you can slather this stuff on your dipper of choice.  Even if you aren't normally an IPA drinker, I suggest you just go with it.  It adds a certain something special.  And don't we all deserve something special?

Buffalo Chicken Beer Dip
Adapted from The Beeroness blog

2 cups shredded skinless chicken breast (from a rotisserie chicken)
1 (8 ounce) container sour cream
2 (8-ounce) packages cream cheese
¾ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese, plus additional for top
⅓ cup Frank's RedHot Original Cayenne Pepper sauce
½ cup IPA beer (I used Mosaic)
1 teaspoon garlic powder
2 tablespoons cornstarch
½ cup blue cheese sprinkles

Preheat the oven to 350°F.

In a stand mixer, combine all ingredients but blue cheese.  Mix until well combined.  Pour into a 2-quart oven-safe baking dish.  Sprinkle with extra mozzarella.  Bake until the dip is warm and bubbly, about 15 minutes.  Remove from the oven and sprinkle with blue cheese.  Serve warm with chips or celery.

Makes about 10 servings

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