Who knew that a a manly dip like buffalo chicken dip could be turned into a beautiful flower, perfect for Easter or pretty much any spring get-together?
Well, I didn't know before but I am totally in the know now.
In fact, I may turn all of my dips into flowers from now on. It takes like 2 extra seconds and looks so cute. I (Sue) made this for an Easter appie but this would also work well for Mother's Day or any spring-y party.
I made my go-to buffalo chicken dip, which is very addicting, and added some new accouterments to get this easy peasy appetizer.
I used "hot" buffalo chicken sauce but this can easily be made milder by using "mild".
Buffalo Chicken Flower Dip
1 pkg (8 oz) Philadelphia Cream Cheese, softened
1/2 cup light ranch dressing
1/3 cup buffalo wing sauce
2 Tbsp water
1 1/2 cup chicken, cooked & finely chopped
1 cup aged cheddar cheese, shredded
Regular Pringles chips
3 green onions, finely chopped (green part only)
1/2 cup aged cheddar cheese, shredded
Preheat oven to 350.
In a mixing bowl, beat cream cheese until smooth, scraping sides as necessary. Beat in the ranch dressing, buffalo sauce, and water. Stir in the chicken and 1 cup cheese.
Spread into a 1 quart, oven safe dish (NOT greased) - can also use a 9 inch pie pan.
Cover with foil and bake at 350 30 - 35 minutes, until heated through.
To make flower - place in an 8 inch, heat safe shallow bowl. (Dip should come to the brim of the bowl.)
Place Pringles chips around the outside of the dip so they overhang the bowl.
Sprinkle chopped green onions around the outside of the dip.
Lastly, sprinkle the remaining 1/2 cup of cheese into the center of the dip and gently spread to reach the onions.
Serve immediately with the extra Pringles.
We also like to dip baguette bread or Triscuit crackers.
The addition of the cheese takes a little of the heat out of the wing sauce but feel free to make it as spicy as you like by adding more buffalo wing sauce or, as I mentioned above, by using "hot" instead of "mild".
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