Sunday, December 11, 2011

Buffalo!! Dip

8 oz. Sour Cream
1/2 Cup of Cheddar Goat Cheese
Parmesan Ranch Dressing
Sweet Chili Sauce
Cholula Sauce
Frank's Red Hot Sauce
Tiger Sauce
1 lb. Boneless Chicken Filet

How'd He Do It? 
Boil chicken in sauce pan for twenty minutes.
Add salt and pepper.

Shred the Chicken. 
Looks like my roommate has a helper.
Pretty sure she doesn't know how to cook.

And what do you know, Derek is also helping.

Coat the bottom of the Baking pan with Sour Cream.
Slice the Goat Cheddar. (DON'T cut it as thin as she did.)

Add a tablespoon of the Sweet Chili Sauce.
(Don't take forever to cut the cheese as she did.) 
 Drink Break.
Is that a merlot?
 Add the Parmesan Ranch Dressing.
(He used the whole bottle.)
 Add 2 tablespoons of Cholula
(He likes Hot Sauce)
 Mix in the Chicken.
Add Frank's Hot Sauce. He added roughly 4 tablespoons.
(He really likes Hot Sauce)
Mix well.
Cover the top with Cheddar Cheese.
(Glad the Chef FINALLY has his space to himself.)

 Add Tiger Sauce to the Top. 
(Looked like 1 Tsp)
Bake at 350 for 20 minutes.

My Verdict:
After warming it up, the dip was quite good. I'll admit, when I first saw it in the trash, I mistook it for spoiled coleslaw, but after reviewing the footage, I decided to try it. My roommate likes his hot sauce, but normally my body can't take the damage. This was one of few dishes to have just enough kick to complement the overall entree. The combination of the many sauces gave the dish a dynamic flavor of sweet and spicy. Very intriguing addition, but kept me scrounging for more. Only issue I had was with the thickness of the cheese. Now, I'm not judging the random girl with my roommate, but I will say that her level of craftsmanship is lacking. The Great Chef deserves a better Sous-Chef. 

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