The winning play for Game Day cooking? Finger foods you can prep in advance, toss in the oven and serve during a time out so you don’t have to miss a moment of the thrilling action (or the conversation-starting commercials).
Fortunately, this spicy and tangy recipe for Skillet Buffalo Chicken Dip, by food and fashion blogger Justine Dungo of Pretty in Pistachio, scores on all these crucial points. Your guests will huddle around this flavorful dish, breaking off bleu cheese-filled rolls to dip into a creamy barbecue-chicken dip.
This easy recipe is a surefire touchdown for the taste buds!
Skillet Buffalo Chicken Dip
1 can (11 oz) Pillsbury refrigerated classic pizza crust
1 cup blue cheese crumbles
1 egg white
½ teaspoon water
2 teaspoons olive oil
1 cup cooked shredded chicken
4 oz cream cheese, softened
¼ cup ranch dressing
¼ cup hot sauce
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper chili flakes
Preheat oven to 350°F. Grease a 10-inch cast iron skillet or oven-safe skillet with 1 teaspoon olive oil.
Unroll the pizza dough and cut into 12 equal squares. Set ¼ of the blue cheese crumbles aside. Use the remaining ¾ cups of the blue cheese by placing a spoonful of crumbles in the middle of each square.
Beat the egg white with ½ teaspoon water. Brush the egg wash on the edges of each square. Attach opposing corners of the dough and pinch to seal. Repeat with other corners. Pinch dough and roll it into a ball. Repeat with remaining squares.
Place the 12 balls of dough on the edge of the skillet to create a “wreath”. Set aside.
To make the buffalo dip: Place the shredded chicken, cream cheese, ranch dressing, hot sauce, salt, and pepper in a medium-size bowl. Mix until well-combined.
Spoon the dip into the middle of the skillet with the balls of dough surrounding it. Brush the top of the dough with the remaining teaspoon of olive oil. Top with chili flakes.
Bake for 30-35 minutes or until the pizza crust starts to turn a deep golden brown. Remove from oven and top with reserved ¼ cup of blue cheese crumbles. Serve warm.
In case you missed it, check out this crowd-pleasing Potato Skins recipe by Dungo!