Buffalo Chicken Dip with Homemade Mayonnaise

Cheesy Buffalo Chicken Dip

Cheesy Buffalo Chicken Dip

Cheesy Buffalo Chicken Dip. That one was all me.

Sometimes watching a room full of flawlessly talented people calls for some bacon and cheese, am I right?

Truthfully, I filmed a vlog making this recipe, but it was far too long to be entertaining and I’m awkward so I bagged the idea.

But vlog or not, this dip was highly addicting and a pretty big hit. It held its own among the ever popular bacon dishes and didn’t look too shabby next to those A list celebrities on the television either.

Buffalo Chicken Dip

The homemade mayo was great on its own, but throwing it into this dip brought it up to a whole new level. Gluten free and optionally dairy free by leaving out the cheese topping. Makes one small casserole dish serving, I recommend making a double batch though!

2 chicken breasts
2 egg yolks
1 cup olive oil
Juice from half a lemon or 2 Tbsp lemon juice
1 tsp mustard
1 clove garlic
1/3 cup hot sauce
2 Tbsp green onions
1/4 cup shredded cheddar cheese (optional)
Preheat oven to 375 degrees.

Cover chicken breasts in water and bring to boil for 3-4 minutes until white and cook through (poaching them). Drain, allow to cool and shred into bite sized pieces.

Meanwhile, in a food processor or blender, blend together 2 egg yolks, lemon juice, whole garlic clove, and mustard. Slowly stream in olive oil until thick mayonnaise is made.

In a bowl combine mayo, hot sauce, chopped green onions and shredded chicken. Pour into small casserole dish, sprinkle with cheese if using and bake in oven for 20-25 minutes.

You could also prepare this ahead of time and reheat or bake it right before serving.

Serves well with celery, tortilla chip, and carrots.

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When you bring food to gatherings do you aim for something healthy or just go straight for a crowd pleaser?

 

Cheesy Buffalo Chicken Dip

Cheesy Buffalo Chicken Dip

 

Cheesy Buffalo Chicken Dip

Cheesy Buffalo Chicken Dip








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