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Appetizers | |
| 1 tablespoon vegetable oil 1 medium onion, diced 2 boneless, skinless chicken breasts 3 cloves garlic, minced 1/2 cup plus 2 tablespoons hot sauce, such as Frank's RedHot 1/2 cup sour cream 1/2 cup olive oil mayonnaise 1 cup shredded Cheddar 1/2 cup blue cheese crumbles 3 green onions, sliced thin 4 stalks celery, cut into sticks 3 carrots, peeled and cut into sticks Serving suggestions: chips and assorted crudites | |
| In a large frying pan with a lid, heat the oil over medium heat until it shimmers and slides across the pan. Add the onions and cook until translucent, about 5 minutes. Slice the chicken breasts thinly and add to the pan with the onions. Add the garlic, 1/2 cup of the hot sauce and 1 cup water. Bring to a simmer, then cover the pan and reduce the heat to low. Cook until the chicken is falling apart and the sauce has reduced to almost dry, 45 minutes to 1 hour. Combine the sour cream, mayonnaise, Cheddar and 1/4 cup of the blue cheese crumbles in a bowl and stir until well combined. Transfer the dip to a serving bowl. Stir in the remaining 2 tablespoons hot sauce, and top with the green onions and the remaining 1/4 cup blue cheese crumbles. Serve immediately, with the chicken, celery, carrots, chips and other crudites. | |
Unrated | |
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