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Buffalo wing dips
Published: 1/15/2009 10:36 AM
Last Modified: 1/15/2009 10:36 AM


Buffalo Wing Olive Dip

Game day food should be easy to make, easy to serve and good enough to please a crowd.

Buffalo wings are great game day food, but they can be a lot of work to make from scratch.

Buffalo dip, on the other hand, is a cinch to make.

Here are two versions.

The first from George Duran, host of the Food Network's "Ham on the Street," who teamed with Lindsay Olives to create guy-pleasing game day food.

The second is a Tulsa World favorite.

BUFFALO WING OLIVE DIP

8 ounces cream cheese
1/2 cup blue cheese salad dressing
3 tablespoons Louisiana hot sauce
1 (3.8 ounce) can Lindsay ripe sliced olives, drained, reserving a tablespoon of olives for garnish
1 cup (4 ounces) crumbled blue cheese
1 cup finely chopped celery, reserving a tablespoon for garnish

1. Place cream cheese in a medium microwave-safe bowl and microwave for 30 seconds on high, until warm and softened. With a spoon, mix in salad dressing and hot sauce until well blended. Fold in olives, blue cheese, and celery. Garnish with olives and celery.

2. Serve with crackers and pretzel rods.


BUFFALO CHICKEN DIP

1 boneless, skinless chicken breast
1 (8-ounce) package cream cheese, softened
2 cups shredded cheddar cheese
2 tablespoons blue cheese or ranch dressing
1 cup hot sauce (such as Frank's Red Hot or Crystal)

1. Before getting started, make sure your cream cheese is softened. Place cream cheese and cheddar cheese in a medium-size bowl.

2. Chop chicken breast into small dice-sized pieces. Saute in olive oil until done.

3. Immediately pour chicken, including any remaining oil, into the bowl with the cheeses. Mix quickly to melt the cheeses. Add blue cheese or ranch dressing and hot sauce. Stir until incorporated.

4. Pour into a shallow baking dish (9-inch cake pan or small rectangular casserole dish). Sprinkle a little more hot sauce on top. Bake for 40 to 45 minutes at 375 degrees. Serve with tortilla chips, carrot sticks and celery sticks.


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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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