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Jack-o'-Lantern Buffalo Chicken Skillet Dip
Yields: 10 servings Prep time: 15 min Cook time: 45 min
Ingredients: • 2 tubes classic pizza dough • 4 ounce block sharp cheddar cheese • 1 egg • 2 tablespoons butter • 8 ounces cream cheese (softened) • ¾ cup buffalo sauce • ½ cup ranch dip • ½ cup sour cream • 1 cup shredded cheddar cheese (divided) • ½ cup shredded Monterrey Jack cheese • 2½ cups shredded chicken breast (store-prepared is easiest)
TOOLS NEEDED:
CAST IRON SKILLET (10 IN.)
STAINLESS STEEL CERAMIC COATED TRI-PLY GRIDDLE
1. Preheat oven to 400º F. Lay out parchment paper and roll out one of the pizza doughs. Cut out 2 triangles for the eyes, a stem, and a toothy grin. Save the rest of the dough.
2. Mix the egg with 1 teaspoon water. Brush the pieces with the egg wash and place on the griddle. Bake for 10 minutes.
3. Cut the block of cheese into 13 equal sized pieces. Cut 2"x2" squares out of the remaining dough and the second roll of pizza dough. Wrap around cheese blocks.
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!
HAPPY HALLOWEEN!
Jack-o'-Lantern Buffalo Chicken Skillet Dip
Yields: 10 servings Prep time: 15 min Cook time: 45 min
Ingredients: • 2 tubes classic pizza dough • 4 ounce block sharp cheddar cheese • 1 egg • 2 tablespoons butter • 8 ounces cream cheese (softened) • ¾ cup buffalo sauce • ½ cup ranch dip • ½ cup sour cream • 1 cup shredded cheddar cheese (divided) • ½ cup shredded Monterrey Jack cheese • 2½ cups shredded chicken breast (store-prepared is easiest)
TOOLS NEEDED:
CAST IRON SKILLET (10 IN.)
STAINLESS STEEL CERAMIC COATED TRI-PLY GRIDDLE
1. Preheat oven to 400º F. Lay out parchment paper and roll out one of the pizza doughs. Cut out 2 triangles for the eyes, a stem, and a toothy grin. Save the rest of the dough.
2. Mix the egg with 1 teaspoon water. Brush the pieces with the egg wash and place on the griddle. Bake for 10 minutes.
3. Cut the block of cheese into 13 equal sized pieces. Cut 2"x2" squares out of the remaining dough and the second roll of pizza dough. Wrap around cheese blocks.
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!
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