Yields: 10 servings Prep time: 15 min Cook time: 45 min |
Ingredients: |
TOOLS NEEDED:
CAST IRON SKILLET (10 IN.) | STAINLESS STEEL CERAMIC COATED TRI-PLY GRIDDLE |
4. Keep wrapping until you have 13 cheese balls. Also melt the butter in a small bowl in this step and brush all over skillet. Arrange cheese balls around the skillet leaving room in center for dip.
5. Brush with egg wash and set skillet aside while you make the dip.
6. Add cream cheese, 2/3 cup shredded cheddar cheese, Monterrey Jack cheese, chicken, sour cream, ranch dip, and buffalo sauce to a large mixing bowl. Stir until fully incorporated. Add all of the dip to the center of the pan.
6. Bake for 35 minutes uncovered. When finished, remove from oven and sprinkle on a bit more cheddar cheese. Arrange the face and stem on top of the dip. Place back in oven for another 5 minutes.
7. Remove from oven and serve hot with blue corn chips!