Today I have another new recipe from my Little Italy Housewarming Party. These days I couldn’t possibly throw a party without a recipe involving buffalo sauce! For this party I transformed my beloved Buffalo Chicken Dip into an Italian masterpiece!
I started by replacing the original cheeses of cheddar and blue with mozzarella and parmesan. I also added Italian dressing to the buffalo chicken for an extra Italian kick! I then topped the dip with sliced pepperoncinis for a bit more spice!
- 1 lb chicken breasts
- 1/2 cup Franks Red Hot Buffalo Sauce
- 1/2 cup Italian dressing
- 16 oz cream cheese
- 2 cups mozzarella cheese (shredded)
- 1/4 cup parmesan cheese (grated)
- 1/4 cup sliced pepperoncinis
Start by pressure cooking then shredding the chicken breasts. Next, toss the chicken with the buffalo sauce and Italian dressing.
Begin putting the dip together by placing the cream cheese in the bottom of a deep casserole dish. I used my 2 quart Longaberger casserole dish which is perfect for this recipe.
Next, add the shredded Italian buffalo chicken.
Finally, top with the mozzarella and parmesan.
Place in the oven at 350° for 20-25 minutes.
Remove from the oven and top with the sliced pepperoncinis.
The dish can be served with chips for dipping or placed on a sliced baguette!
I chose both because, well, I like options!
♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.
♦ Gluten Free Option: This recipe is gluten-free when served with gluten-free bread or chips on the side for dipping.