NY, meet KY.

Legend has it that the first buffalo chicken wing was created at the Anchor Bar Restaurant in Buffalo, NY in 1964. I was informed of this bit of culinary trivia by my brother Sean after he and his family returned from a visit at that landmark establishment. According to one version of the story, the recipe was prompted by the late night arrival of the owner's son and his ravenous friends. Taking part of the chicken she would normally use for stock, Teressa Bellissimo cooked up the now famous recipe.

So leave it to me, a New York girl, to have to go all the way to Kentucky to try to best Buffalo Chicken Dip I have ever tasted! While visiting Mr. B's family this past weekend, I was lucky enough to sample this delish recipe made by his sister-in-law. And I just had to have it! Luckily, she was willing to share, so here it is:

Buffalo Chicken Dip (serves 12, or 2, depending)


4 boneless, skinless chicken breasts (abt. 2lbs)
1 120z. bottle Frank's Hot Sauce (legend has it this is what Teressa used)
2 80z. packages cream cheese, softened
1 16oz. bottle blue cheese salad dressing (or Ranch)
80z. shredded sharp cheddar or Monterey Jack (or both!)


Pre-heat oven to 350. 
In a large pot, boil the chicken until cooked through and shred with two forks. 
In a large saucepan over medium heat, combine cream cheese and dressing, stirring until well blended. 
In a large bowl, combine chicken and hot sauce, until chicken is well-coated. Spread chicken mixture in a 13 x 9 glass dish. Cover with cream cheese/dressing mixture. 
Bake uncovered for 20 minutes. Sprinkle shredded cheese over the top and bake another 10 minutes. Let stand 10 minutes before serving. 

dietetic, it ain't

Now, you may wonder, aside from the Anchor Bar tie-in, why you should use Frank's and not say, Tabasco. Both are Louisiana style hot sauces, consisting primarily of cayenne, vinegar and salt. Tabasco, however, is aged in white oak barrels for three years, whereas Frank's, Trappey's, and other variations aren't. I can't really speak to all the nuances of hot sauce, not being the connoisseur of it that I am of wine, in which sometimes oaky is good and sometimes not so much. So, should you use only Frank's? The answer is yes, and no, depending on what you like. You gotta eat it after all! 

I think this is the perfect party dip, filled with so much creamy, chicken-y, cheese-y goodness, you will have a hard time not eating the entire thing before your guests arrive. Now I just have to have a party! Or I could just make it for me and Mr. B. You don't think that's too gluttonous, do you?