In my family, buffalo rules… buffalo chicken dip, that is. A hot and creamy dip that perfectly combines everything people love about buffalo chicken wings--blue cheese dipping sauce + juicy pieces of chicken + generous amounts of hot sauce--without needing to eat around the bones. It's definitely delicious and you may remember that I blogged about it another lifetime here. For our Super Bowl party though, I've swapped out the blue cheese for an Asian-style ranch and the Frank's has been rightfully replaced with Sriracha. Serve along side our Wonton Chips for the full effect. This will definitely feed a crowd, but beware, it's going to go fast-- Red
Spicy Asian Chicken Dip Serves 6-12
3 boneless skinless chicken breasts (about 1 1/4 pounds) 1/4 Cup Sichuan peppercorns 1 Cup sriracha + more for top 1/2 Cup roasted peanuts, crushed 2 bars of Cream Cheese 6 Oz Monterey Jack Cheese, shredded 1 Cup buttermilk 1/2 Cup mayonaise 1/2 Cup sour cream 1 lime, juiced 2 Tablespoons soy sauce 2 cloves garlic, minced 1 teaspoon minced ginger 4 scallions, thinly sliced
Pre-heat the oven to 325° F.
Fill a medium-sized pot with water and the peppercorns. Bring to a boil and add the chicken. Continue to boil 3 minutes on high and then remove and cover the pot. Let stand until chicken is fully cooked through about 15-20 minutes.
Remove the chicken from the pot and put aside to cool, but reserve 1/2 cup of the poaching liquid. When cool, pull the chicken with your hands, mixing up with the poaching liquid and scatter in a medium-sized casserole dish with the hot sauce and crushed peanuts. Toss to coat.
Combine Monterey Jack cheese, lime juice, mayo, sour cream, cream cheese, garlic, soy sauce and ginger in a sauce pan on medium heat. Cook, stirring often, until cheese and cream cheese are melted. Pour the sauce over the the chicken and gently mix to combine all.
Top with scallions and a drizzle of sriracha. Bake for 20 minutes and serve hot.