Chicken Wing Dip | Football Tailgate Foods | Spatchcock Funk

Cut 1 cup of butter into slices and add to a pan.

Add 1.5 tablespoons of white vinegar and 0.25 teaspoon of Worcestershire sauce to the pan.

Pour in 3.5 ounces of hot sauce into the pan.

Add 0.25 teaspoon of granulated garlic and 0.25 teaspoon of cayenne pepper to the pan.

Season with salt to taste (about less than 1/8 teaspoon).

Heat the mixture on the stove until it bubbles, stirring constantly.

In a mixing bowl, add 8 ounces of room temperature cream cheese.

Add 2 cups of shredded dark meat chicken to the mixing bowl.

Add 6 ounces of shredded sharp white cheddar cheese to the bowl.

Add 0.25 cup of crumbled blue cheese to the bowl.

Add 0.5 cup of blue cheese dressing to the bowl.

Pour the heated buffalo sauce mixture into the mixing bowl.

Stir all ingredients together until well mixed and no large chunks of cream cheese remain.

Spread the mixture evenly into an 8 by 8 tin foil pan that has been sprayed with cooking spray.

Top the mixture with the remaining 2 ounces of shredded sharp white cheddar cheese.

Bake in the oven at 350°F for about 30 minutes until it starts to bubble and get cheesy.

Remove from the oven and top generously with sliced green onions.

Serve with tortilla chips and celery sticks.

Equipment Needed

Spice Level: