Got leftover buffalo chicken dip from a party? Need a way to use it other than eating it with chips again? Look no further than this simple preparation of wrapping a spoonful in a wonton and dropping it into a fryer. This method can also be used with any cream cheese based dip that you have left behind after a party.
I’ve included the recipe for my version of Buffalo Chicken Dip below to help you make it the Eating Normal Way.
My second big girl job was in Burlington, Iowa where literally everything had a buffalo sauce type spin on it. The iconic dish of the area was Chicken Lips, AKA butterflied chicken breasts fried and covered in buffalo sauce. Pot lucks in the office were spearheaded by our boss’ chicken lip dip recipe, which I inherited and carried on for the office until my own eventual departure. This is that recipe, the buffalo chicken dip that got me through some hard times. I’ll always refer to it as Chicken Lip Dip til the day I die, but no one else in the entire country other than people who once lived in that beautiful town call it that.
Since then, I whip it out for myself when I need comforting food that takes me back to a really nice period of my life. It’s perfect for the modern world where many of us are getting vaccinated and can set up card game nights or backyard BBQs again with our friends. May it serve you well in all the parties to come!
The perogies we made for the Kansas City Chiefs vs the Cleveland Browns game are an adaptation of the King Arthur Recipe, which can be found here. Below are the ratios and types of ingredients I used for our exact version. Perogies are a very versatile dumpling and with the very basic King Arthur version, you can branch out into whatever you want. There may not be anymore Cleveland Browns football this year, but we’ll be making Playoff Perogies again next year! Go Browns!