Buffalo Chicken Dip with Eggplant option
I posted a pic of this on my Instagram stories and was flooded with messages by my American friends telling me it was their favourite go to for ball games, parties, Thanksgiving etc. Who knew? I sure didn't and I lived in the States for many years.
I apologise to all the Americans who know me and those who do not but who follow me. Imagine never creating this recipe sooner! This is a first for me and clever Bree even made a vegetarian version which I personally enjoyed more.
Make both versions, cut up tons of carrot sticks and celery and go ahead, add broccoli and cauliflower florets and you have dinner basically. It is yummy. I know that now!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 3 Chicken Thighs skinless and boneless
- Pinches Pink Salt Flakes as needed BUY
- water for steaming
- 60 Grams Mature Cheddar Cheese cubed
- 120 Grams Cream Cheese cubed
- 40 Grams creamy blue cheese of choice plus some more for garnish if you love blue cheese
- 50 Grams Sour Cream
- 1 Tablespoon Fresh Lemon Juice
- 200 Grams Smoky BBQ Sauce Recipe
- small bunch of fresh chives, sliced thinly
- celery sticks, carrot sticks, corn chips to serve
To cook the chicken, place fillets into the Varoma dish and sprinkle with salt. Fill Thermomix bowl to the 1 litre mark with water. Set Varoma into position and cook 30 min/Varoma/speed 3. Drain Thermomix bowl. If you want to brown the chicken now, fry it in a hot pan with plenty of EVOO until golden. This step is entirely optional.
Cut chicken thighs into thirds and place into the drained Thermomix bowl. Shred 6 sec/Reverse/speed 4. Set aside.
Place cheddar into the Thermomix bowl and chop 5 sec/speed 9. Add all cheeses, sour cream, lemon juice and barbecue sauce and combine 10 sec/speed 5. Scrape down sides of bowl and repeat. Stir through the shredded chicken.
Sprinkle chives on top.
Serve with carrot and celery sticks and tortilla chips.
To make this dip vegetarian, omit the chicken entirely. Place a medium sized eggplant into a preheated 200* oven for 1 hour. Scrape out the flesh. When cool, add to the dip in place of the chicken.
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