I made a spicy buffalo chicken dip tonight. I added extra hot peppers so it was quite spicy. Loved the flavor and the crunch of the celery was the perfect complement. We served it with toasted baguette but I am sure tortilla chips would be tasty too if prefered.
1 1/2 cups cooked chicken ~ shredded and diced
1/2 cup franks red hot sauce or your favorite wing sauce
2 stalks celery
2 green onions
1/8 cup diced hot peppers ~ i used some red hot cherry bombs and some tabasco from my garden, but jalapeno would be great too
1 package cream cheese
1/2 cup cheddar cheese
Combine chicken, hot sauce, diced celery, sliced green onion, hot peppers.
Add cream cheese and cheddar. Pour into buttered casserole and top with additional cheddar if desired.
Bake at 350 degrees for 30 – 40 minutes until hot and bubbly.
Just a quick post for the chicken marinade Charles did yesterday. He was going to make an entirely from scratch recipe but we saw the Veri Veri Teriyaki and wanted to incorporate it; it’s an all natural product so it’s a great base to start with! Loved the results; he also made some awesome fried rice so I will have to get it posted soon too.
Spicy Teriyaki Chicken Marinade
1/2 cup teriyaki sauce ~ we used the Soy Vey – Veri Veri teriyaki brand
1/8 cup franks red hot sauce
juice of one lime
1/8 cup brown sugar
Combine ingredients for the marinade and add chicken in ziplock bag; we used about a pound of boneless chicken thighs. Refrigerate and allow to marinate for several hours. Grill, bake, or broil the chicken until cooked through.