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