BUFFALO CHICKEN DIP so good!
Ingredients:
2 cups shredded cooked chicken
8 oz cream cheese, softened
1/2 cup hot sauce (such as Frank’s RedHot)
1/2 cup ranch or blue cheese dressing
1 cup shredded cheddar cheese
1/4 cup sliced green onions (optional)
Tortilla chips, crackers, or vegetables for serving
Instructions:
Preheat oven to 350°F (175°C).
In a mixing bowl, combine shredded chicken, cream cheese, hot sauce, and ranch or blue cheese dressing until well combined.
Spread the mixture into a 9-inch baking dish.
Sprinkle shredded cheddar cheese on top of the chicken mixture.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from oven and sprinkle green onions on top (if using).
Serve hot with tortilla chips, crackers, or vegetables for dipping.
To properly store Magret de Canard Séché sous Sel au Thym et Poivre and maintain its quality, follow these steps:
- Refrigeration: Keep the magret wrapped in parchment paper or plastic wrap and store it in the refrigerator. It should be consumed within 2-3 weeks.
- Freezing: For longer storage, wrap the magret tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the refrigerator before consuming.
- Dry and Cool Storage: If you prefer, it can also be stored in a cool, dry place in an airtight container. However, this method is less reliable for long-term storage compared to refrigeration or freezing.
Always check for any signs of spoilage, such as off smells or mold, before consumption.
Notes:
- Ensure that the storage environment is free from excess moisture to prevent spoilage.
- Regularly check for signs of spoilage, such as unusual odors or mold.
- If the magret is not consumed within the recommended time, it’s best to discard it to avoid any food safety risks.