Description
This cheesy Buffalo Chicken Dip is irresistible! This dip is super easy to prepare and is perfect for your Halloween party. You can also skip the Halloween dough decoration and enjoy this Buffalo Chicken Dip year-round – it’s a classic game day appetizer!
Ingredients
For The Dough
- 1 ¼ cup Warm Water
- 2 tsp Dry Active Yeast
- 1 tbsp Sugar
- 3 cups All Purpose Flour
- 1 tsp Garlic Powder
- ½ tbsp Italian Seasoning
- 1 tsp Salt
- 4 tbsp Olive Oil
For The Egg Wash
- 1 Large Egg
- 1 tbsp Whipping Cream/Milk
For The Dip
- 2 cups Chicken, boiled and shredded
- 1 block (250 g) Cream Cheese, softened
- 1 cup Grated Cheese
- ½ cup Ranch Dressing
- ½ cup Buffalo Hot Sauce
- ¼ cup Parsley, finely chopped
Method
To the warm water, add the dry active yeast and the sugar. Mix it together and keep it aside for about ten minutes for the yeast to get activated. Into the bowl of the stand mixer, add the flour, garlic powder, Italian seasoning and salt and bring the dough together. Gently stream in the olive oil. Knead the dough till it turns soft. Apply some oil to the bowl and to the dough, cover and allow to rise in a warm place till it doubles in volume. Cut a small piece of the dough and roll it out thin before cutting your desired Halloween decorations.
Place the cut design on a lined baking sheet. In a small bowl, beat together the egg and the whipping cream. Brush the dough decorations with some egg wash and bake at 400F for about 10-12 minutes. Cut the remainder of the dough into eight equal parts. Half each part to form 16 portions. Bring the edge of the dough portion to the centre and roll it to a smooth bun in the centre of your palm. Place the dough buns around the edge of the skillet.
Gently brush the buns with the egg wash to get a lovely glow. To make the dip, combine the shredded boiled chicken, cream cheese, grated cheese, ranch dressing, buffalo hot sauce and finely chopped parsley. Place the dip mix in the centre of the skillet and top with some more grated cheese and garnish with some finely chopped parsley. Bake in a preheated oven at 400F for approximately 35 minutes. Remove from the oven and allow the dip to rest for 5-10 minutes.
