"There's nothing better than making a warm, creamy Buffalo chicken dip when I'm hosting guests. So, I tried recipes from celebrity chefs Trisha Yearwood, Pat Neely, and Claire Robinson to see which famous figure had the tastiest dip. Here's how each one stacked up. I gathered ingredients like chicken breasts, blue cheese, scallions, garlic, and onions. Ted Berg Yearwood's recipe called for more fresh ingredients than the others, which I appreciated."
"Per Yearwood's instructions, I cooked the onions in a pan and added the thinly sliced chicken breasts, garlic, a cup of water, and half a cup of hot sauce. I simmered the chicken in hot sauce for about an hour, but after trying a piece, I didn't think this gave the meat that much flavor. All the work seemed a little redundant when the recipe called for adding more hot sauce to the mayo mixture anyway."
"Once the chicken had simmered, I combined this mixture with the sour cream, mayo, cheddar, and a quarter cup of blue cheese. I thought the directions took an odd turn when they said to serve the dip "with the chicken" in step four. I followed the comments-section consensus and mixed the chicken into the dip before topping it with the remaining blue cheese and green onions. I garnished Trisha Yearwood's Buffalo chicken dip with scallions and blue cheese."
Recipes from Trisha Yearwood, Pat Neely, and Claire Robinson were tested to compare Buffalo chicken dip variations. Ingredients gathered included chicken breasts, blue cheese, scallions, garlic, and onions. Yearwood's recipe used more fresh ingredients and required dicing an onion and simmering thinly sliced chicken in hot sauce for about an hour, plus vegetable oil, sour cream, mayonnaise, cheddar, green onions, and blue-cheese crumbles. Simmering the chicken did not impart noticeably more flavor, and additional hot sauce was added to the mayo mixture. The chicken was mixed into the cold base, producing a room-temperature, mildly spicy dip with Frank's RedHot and blue-cheese flavors, served with celery and carrots.
Read at www.businessinsider.com
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