An all-time fan favorite, Big Whiskey's Buffalo Chicken Dip has earned its spot as a Thanksgiving tradition across Missouri. Loaded with shredded chicken, cream cheese and plenty of buffalo sauce, this dip has a kick. Mix things up and stuff this spicy goodness inside wontons, mini tacos, buffalo chicken Rangoon or whatever your heart desires with this copycat recipe.
16 ounces chicken breast or leftover turkey
16 ounces cream cheese
8 ounces pepper jack cheese
1 cup buffalo sauce
Blue cheese (optional for topping)
Bacon (optional for topping)
Tortilla chips and celery for dipping
Bake chicken breast or turkey, shred and set aside. In a 2-quart dish, evenly spread cream cheese. Dice pepper jack cheese and evenly distribute on top of cream cheese. Spread shredded meat on top of the cheese. Evenly pour buffalo sauce on top. Cover the dish with foil and bake at 350ºF for 10 minutes. Remove from oven and stir. Replace foil and bake an additional 10 minutes. Repeat until all cheeses are evenly melted. Serve with warm tortilla chips and celery sticks or use as a filling in wonton wrappers, tacos or Rangoon.