Tonight, I give you my famous buffalo chicken dip, with a twist! And ya know what? It was flippin' fabulous! It's a perfect finger food, and it was less messy than a typical dip!
Ingredients:
2 (10 ounce) cans chunk chicken, drained
*** you can also used 2 boneless, skinless chicken breast for this recipe boiled and shredded ***
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
1 cup franks buffalo sauce
1 cups shredded Cheddar cheese
1 package of wonton wrappers
Directions:
In a medium sauce pan add both cans of chunk chicken and franks buffalo sauce. Bring to a simmer and stir. The chicken will start to shred apart by itself. let this simmer on low for 5 minutes. This is my secret! I think the simmering just really gives it that nice kick!
Raise the heat back to medium, add the two packages of cream cheese (My advice it to do this one at a time until melted). stir well until combined.
Next add the 3/4 cup ranch dressing (you can do blue cheese but I prefer the ranch). Mix well. Then add the shredded cheese. Mix until melted.
This is your dip! If you don't want to do rangoons you can now just transfer it to a casserole dish, add a bit more shredded cheese to the top and bake @ 350 until it just starts to bubble ( about 15 minutes).
For the ragoons:
Pre-heat your oven to 425F. Use a cooking spray and spray down a few cookie sheets. (I really recommend the air bake cookie sheets! Nothing burns!!).
Grab a small bowm and fill it with water. You'll be dipping your fingers in the water to seal your rangoon up!
Also take a small plate and grease that with your baking spray as well, it will help to prevent any rips in your wonton wrapper!
Place one wonton wrapper on the greased plate. Take a spoon and drop a nickel sized portion of dip into the center of the wrapper.
Next take your two index fingers and dip them in the water. Run them along the edges of your wrapper.
Now take one corner of the wrapper and fold it over to the opposite corner. Re-dip your fingers in the water and run along the two open edges to seal in the dip. Make sure it is sealed!
Now you can leave them like this and place them on your greased cookie sheet, or you can get fancy and do what I did by grabbing the two edges of the bottom of your triangle and pulling them down until the join together. Seal it up with some water and pinch!
Now I recommend preparing all your cookie sheets in one go! DO NOT WAIT UNTIL ONE IS IN TO START YOUR NEXT TRAY!
In time your will get faster, but for now take it slow. It doesn't take that long to cook these. Think ahead!
Now that you have all your rangoons ready to go, give them all a quick spray of your baking spray! Go ahead and stick them in the oven, middle rack. For about 5-8 minutes. Keep an eye on them. Once they start to turn brown they're done!
Serve on a plate with either some blue cheese or ranch dressings for dipping, and a few pieces of celery don't hurt either, if your like me and like things hot!
