Smoking Fine Hot Wing Dip

Hey folks, welcome back to the All Things Southern kitchen.  It’s that beautiful season known as March Madness. At our house it ranks right up there with the holidays. I’m always creating new recipes for us to enjoy while we’re rooting on our favorite teams. Here’s my Smoking Fine Hot Wing Dip. Let me show y’all how to whip it up.

“Smoking Fine Hot Wing Dip”

8 ounces of cream cheese

½ cup bottled Buffalo wing sauce

1 small (four ounce) container blue cheese crumbles

2 cups cooked and shredded chicken

1 stalk celery, finely chopped

Couple green onions, diced

1 tablespoon Worcestershire sauce

1 jalapeno pepper, seeded and chopped

Folks, I was after a cheese dip with some new flavors and this one satisfies big time. I’ve taken a couple chicken breasts, rinsed them off, dried ‘em well, and rubbed ‘em thoroughly with Chicken Rotisserie seasoning from McCormick and plain black pepper. Then I placed them in my heavy cast iron skillet, dotted ‘em with butter, sprinkled with Worcestershire sauce and let ‘em cook about thirty minutes at 350. That assures us of some great chicken flavor. I’ve pulled the meat off into bite-size pieces and set it aside.

Now we’ll prepare the rest of the sauce. Into a glass mixing bowl goes eight ounces of cream cheese that we’ve cubed, a half cup of Buffalo wing sauce, a small container of blue cheese crumbles, along with our diced celery, onion and jalapeno pepper. We’ll microwave this a couple minutes until everything begins to melt. Then we’ll stir it, add in the chicken, stir it again and slide it back into a 350 degree oven. We’ll let it cook about thirty minutes so the flavors can meld. YUM! Serve it with your favorite crackers or chips!  Enjoy my Smoking Fine Hot Wing Dip, folks. That’s good eating—from the All Things Southern kitchen to yours~

Hugs, Shellie