@7:32 I definitely heard "cover it in cheese and bacon" and I was so disappointed there was no bacon... and had to revisit to listen to him say "bake it" :P
That's it, I'm making this for the Super Bowl next week. Got all the ingredients except the blue cheese and that will be tomorrow. Can't wait to try it.
Nacho topping.. 1 tin chopped tomatoes, 1 tin baked beans, 1 tin of kidney beans drained, 1 tin refried beans. All the same size tins. Mix, heat, season. Top your nachos, melt cheese on top. Mmmmmmm
You *know* that it doesn't have to be fancy to be delicious, Chef! 💜LOVE💜 that you're sharing your favorites with us like this!!! 💜💜💜 In the last month, I think I've enjoyed a year's worth of chocolate in batch after batch of Dark Chocolate Decadence Cookies--with candied ginger, with toasted nuts, AND with even MORE chunks of delectable dark chocolate!!! 😋😋😋
At 8:12, serving in various sized dishes? I'd use a heated pizza stone under the pie plate or a smaller bread stone for the smaller-portioned serving dishes. Just keep them in the oven and serve under the dish with the next serving. Would elongate the time until it cooled down. Praying that by the end of 2021, we will all be allowed to safely gather again. YAY! MR. ROGERS: CAN ANYONE STILL SAY "POTLUCK"? ... SURE, I KNEW YOU COULD, lol! Stay safe and well everyone, to you and yours, from your eternal sister in Christ and fellow Major foodie, somewhere near Seattle and around the World. We love you, Frank! Thanks for making a bazillion of us better home cooks (dare I say quasi Chefs? OK, didn't think so either, but it was worth a try, right? 🤣 ). ⚘ 🙏 ❤ 🙏 ⚘
Loooove buffalo chicken dip, but since I probably shouldn't eat that regularly, I like to make buffalo chicken soup pretty often. Carrots, onions, celery, a packet of ranch seasoning, flour, chicken broth, Frank's Red Hot, a block of cream cheese, black pepper, and chicken breast--and banana peppers for garnish. There's already so much salt in the sauce and seasoning that you don't really have to add any extra. Still not a "healthy" soup, but the calories are overall lower, and you still get the yummy flavor without the heaviness of a dip.
Hey Chef Frank! This is one of my fave dip recipes. I eat it with fresh veggies and pita chips. I also like it cold on a croissant with shaved celery and carrots... So delightful. Another quick recipe is to finely dice celery and carrot and add it to the cold dip then wrap it in a tortilla (like an egg roll). Bake it on 350 for 5-7 minutes. Cut on the bias and dip in homemade Bleu cheese dip. I'm also a sucker for hot spinach artichoke and broccoli dip with tortilla chips or spread on a pita and topped with mozzarella. Cold spinach dip is another way to my heart
Looks great! I think I would personally add more garlic because I love garlic, but otherwise perfect dip. The only problem I forsee is liking it too much and wanting to eat it every day lol
My sister makes BC Dip for holidays, I always make sure to get some leftovers for a sandwich with some lettuce and tomato. Great for a cold or even hot sandwich.
Just sub blue cheese and mayo out for Ranch. I would usually do 1 cup Franks buffalo sauce 1 cup Hidden Valley ranch and your one pack of cream cheese. Can do less hot sauce if you cant handle spicy.
@@jonathandevries2828 Hahaha thanks for being chill even though I read your comment wrong. I thought you were asking for a cheaper version. I would like to see more not fancy foods as well :) Have a great day :D
That's pretty similar to how I make mine...gotta use the chicken thighs! The one other thing I like to add is a little thyme. Thyme and poultry always get along.
this is pretty different from the recipe i use (which of course uses frank's, as god intended) but everybody should make buffalo chicken dip at some point. there has rarely been a party that i attended where i didn't bring it
Nah, you should be using Louisiana hot sauce for your cheap cayenne sauce. Franks is overpriced for what it is, and the claim that it was used in the original buffalo sauce recipe has no actual proof behind it. The claim that the Anchor Bar made it is also up for debate. But, being honest, this sort of thing is common for most regional foods. And, if this is a wing sauce over hot sauce thing: just mix equal parts melted butter and your favourite hot sauce with a little garlic powder; make sure it's nice and combined, then you have a delicious and creamy wing sauce. Brand won't really matter as much as the type of pepper used in the sauce; cayenne preferred. The amount of vinegar matters a little bit, but the butter will kill off a lot of the acidity regardless. The result will always be better than some off the shelf sauce, and it's nice and easy to make. You can obviously mess with the recipe to suit your preference. But, really all wing/buffalo sauce is; is butter and hot sauce.
Just found your channel a couple weeks ago. Thanks for uploading all these videos. As someone who watches a lot of food porn/cooking channels on CZcams: Your videos really stand out to me.
I don't know why but I've recently fallen in love with Louisiana brand hot sauce. It by far has the biggest punch of chipotle flavor of any hot sauce I've ever had and it is a relatively comfortable heat. I personally find Franks to be too much heat, too little flavor. Really looking forward to trying this one!
Could you also turn this into a buffalo chicken pasta bake by adding some al dente pasta shells and topping with breadcrumbs before putting in the oven at the end?
I love this stuff, but recent heart problems have lead me to a low sodium diet. Do you have any lower sodium recipes or any advice for getting max flavor from a salt less meal? Thanks and keep up the good work!
I'm not a cardiologist, but I'd suggest staying away from anything processed if you're having heart problems. My mother in law was ordered by a doctor to not even eat canned food because it was bad for the heart after her heart attack.
I didn't realise this until right now, but a vast majority of all CZcams videos contains music in the background, so watching this sort of points out the existence of silence, if that even makes sense. D: I was wondering, was not including music in your videos a conscious decision?
Any recommendations for blue cheese alternatives? I have attempted to like it or ignore it, and there have been a few times I didn't know it was in a dish and enjoyed the dish until I found out there was blue cheese in it lol... I think I've been traumatized as a child about cheese with visible mold. But, even though I could probably tolerate it and learn to enjoy it my family is far worse than I am. Would feta be a reasonable alternative?
Honestly not a fan of blue cheese. My issue is waiting to eat it. Lol Also this stuff is awesome as leftovers I make sandwiches out of it. Just two pieces of bread and the dip lol
How will the dish change if you put the final two cheeses in the mix and just put the whole homogeneous thing in the oven? I don't cook, just curious...
What dips do you make for parties?
Krab dip. Cream cheese, pimiento cheese, krab/imitation crab/surimi.
What temp and how long would you put it in the oven?
i love how on epicurious he has to make all these extremely fancy dishes but in reality he's just a chill dude who loves good food.
Can we take a moment to appreciate that the man has multiple camera angles. What a wholesome madlad.
What's a madlad?
A young man that is insane, lol?
To be fair, any hot sauce you use is Frank's hot sauce.
True
This is a deeply underrated comment.
“I don’t mind if there’s a little fat on my thighs, I like it.”
OOH CHEF 😫😫💦
"fat is flavor
turn them over, just a little more oil"
*screaming*
Just get it in there. 6:20
I cannot believe Frank cut all that chicken without sneaking in a bite or two
@7:32 I definitely heard "cover it in cheese and bacon" and I was so disappointed there was no bacon... and had to revisit to listen to him say "bake it" :P
European here, never heard of this dip before. My mind is blown, I have to make this! Thank you, Frank!
I don’t care about Frank’s, I want to see a whole bulb of garlic in play :p
🏈🏀🏐⚾️⚽️🎯🏌️♂️⛷, lol.
Good one.
This was the Buffalo chicken dip video I was looking for! Epicurious needs to promote it.
Hope you like it!
That's it, I'm making this for the Super Bowl next week. Got all the ingredients except the blue cheese and that will be tomorrow. Can't wait to try it.
Hope you enjoy
@@ProtoCookswithChefFrank Small group so I may do a 1/2 batch.
New product idea: Texas Frank's homemade hot sauce.
Not sure how to feel about Frank not using Frank's or making his own hot sauce
Kinda curious how it would be with his nephew's sauce they made a couple of months ago!
We made this for the superbowl and it was INCREDIBLE. Thanks for the recipe, Chef Frank!
Glad you enjoyed it!
"Its gonna hurt if I take it now"
Okay chef...
The amount of people who haven't had buffalo chicken dip is scary. I guess that's why there's so much hate in the world
Never had such a calory bomb. Tbh I'm not tempted.
🤣
Perfect, been turnin over rocks lookin for new SuperBowl treats I havn't tried yet for this year. Thanx Frank
Nacho topping.. 1 tin chopped tomatoes, 1 tin baked beans, 1 tin of kidney beans drained, 1 tin refried beans. All the same size tins. Mix, heat, season. Top your nachos, melt cheese on top. Mmmmmmm
This dip is the reason I go to football parties.
My guilty pleasure is cream cheese salsa. Take a room temperature cream and cheese a good spicy chunky salsa. mix the two together. Heaven
That's a nice method tell me what's your earliest meal to make 😋, by the way good morning bridget, how are you doing
bout once every other month buffalo chicken mac'n'cheese. oh its so good
Frank giving us some ASMR content, I am living.
You *know* that it doesn't have to be fancy to be delicious, Chef! 💜LOVE💜 that you're sharing your favorites with us like this!!! 💜💜💜 In the last month, I think I've enjoyed a year's worth of chocolate in batch after batch of Dark Chocolate Decadence Cookies--with candied ginger, with toasted nuts, AND with even MORE chunks of delectable dark chocolate!!! 😋😋😋
Send me your recipe please.
Damn it Frank, keep up the great content!
tortilla chips !!
also as a buffalonian it’s “chicken wing dip” and traditionally requires franks
🤣
At 8:12, serving in various sized dishes? I'd use a heated pizza stone under the pie plate or a smaller bread stone for the smaller-portioned serving dishes. Just keep them in the oven and serve under the dish with the next serving. Would elongate the time until it cooled down.
Praying that by the end of 2021, we will all be allowed to safely gather again. YAY!
MR. ROGERS: CAN ANYONE STILL SAY "POTLUCK"? ... SURE, I KNEW YOU COULD, lol!
Stay safe and well everyone, to you and yours, from your eternal sister in Christ and fellow Major foodie, somewhere near Seattle and around the World.
We love you, Frank! Thanks for making a bazillion of us better home cooks (dare I say quasi Chefs? OK, didn't think so either, but it was worth a try, right? 🤣 ).
⚘ 🙏 ❤ 🙏 ⚘
Sounds like a wonderful way to eat chicken, thanks for the recipe Chef Frank!
yaay
Uncle Frank rewarded me with a video to watch after studyiiing!
Basically you can eat it before baking. It is delicious
My guilty pleasure is baklava
I love baklava. Do you make it or buy it?
Okay, yeah, but sauce is named after you, Chef Frank! :P
Loooove buffalo chicken dip, but since I probably shouldn't eat that regularly, I like to make buffalo chicken soup pretty often. Carrots, onions, celery, a packet of ranch seasoning, flour, chicken broth, Frank's Red Hot, a block of cream cheese, black pepper, and chicken breast--and banana peppers for garnish. There's already so much salt in the sauce and seasoning that you don't really have to add any extra. Still not a "healthy" soup, but the calories are overall lower, and you still get the yummy flavor without the heaviness of a dip.
Thank you for sharing this, Frank 💛💛💛
Definitely going to try this! Thanks for sharing Frank!
Sweet Jesus! No wonder life expectancy in the USA is dropping!
It looks delicious. I'm going to go and cook some right now!
I'm not sure if we're having a Sportsballing party this year... but if we do, I'm going to make this.
Hey Chef Frank! This is one of my fave dip recipes. I eat it with fresh veggies and pita chips. I also like it cold on a croissant with shaved celery and carrots... So delightful. Another quick recipe is to finely dice celery and carrot and add it to the cold dip then wrap it in a tortilla (like an egg roll). Bake it on 350 for 5-7 minutes. Cut on the bias and dip in homemade Bleu cheese dip.
I'm also a sucker for hot spinach artichoke and broccoli dip with tortilla chips or spread on a pita and topped with mozzarella. Cold spinach dip is another way to my heart
Yummy! What's your address? I'll book the next flight. 😂
Hehehe... from one major foodie to another:
Now We're Talking!
@@majoroldladyakamom6948 lol I'll send the recipes! Lol
Looks great! I think I would personally add more garlic because I love garlic, but otherwise perfect dip. The only problem I forsee is liking it too much and wanting to eat it every day lol
Why have I never tried this before! 😱😱😱😱
You need to ask the people in your life why they would deny you such an awesome dish :(
Buffalo chicken should be an everyday thing. I love it.
I get excited to see Frank try his own food because it looks so delicious.
Simple, classic, indulgent. Blue cheese is a must have. A+.
Well, I know what I'm making for the Super Bowl next month!
My sister makes BC Dip for holidays, I always make sure to get some leftovers for a sandwich with some lettuce and tomato. Great for a cold or even hot sandwich.
Love the idea of guilty pleasures. Mine is Spanish tuna empanadas.
I will try to either make these or find them.
I liked this one frank...can you do some more not fancy ones like this?
Just sub blue cheese and mayo out for Ranch. I would usually do 1 cup Franks buffalo sauce 1 cup Hidden Valley ranch and your one pack of cream cheese. Can do less hot sauce if you cant handle spicy.
@@Thrandd cool i'll prob try that sometime but i was talking more like tailgating recipes or hor dourves
@@jonathandevries2828 Hahaha thanks for being chill even though I read your comment wrong. I thought you were asking for a cheaper version. I would like to see more not fancy foods as well :) Have a great day :D
Yum!! Adding ingredients to shopping list now.
Good video. I've made one similar to this. My guilty pleasure is chocolate pot de creme!
didnt know about the dish, gonna try it. Thanks Frank.
6:23 "get it in there oh yeah" - is it just me or does Frank sound so seductive there? lol
This looks absolutely delicious, damn
That's right the dish looks yummy and easy to make 😇😋 tell me what is your favorite dish to make ?
I've never made this before, but it looks delicious! Thanks for the recipe 😄
Saludos Frank! Eres genial 🔥
That's pretty similar to how I make mine...gotta use the chicken thighs! The one other thing I like to add is a little thyme. Thyme and poultry always get along.
That kind of dip is great. I'll def try it out! I just make cookies atm as an indulgence.
We are making this today already and then you posted a video about it... it is fate!
Looks good. One of my comfort foods is my great GREAT grandmothers potato soup. I wish I could share it but...I cant. It really is a family secret
I understand. make sure you pass it on to other family members though.
Shepherd's Pie is my guilty pleasure
Gotta love a good shepherds pie
this is pretty different from the recipe i use (which of course uses frank's, as god intended) but everybody should make buffalo chicken dip at some point. there has rarely been a party that i attended where i didn't bring it
🙌🙌🙌🙌🙌
Frank it the man! Love this show
That. Looks. Delicious!!
We make it with canned chicken (the only real use I've found for it) and we sauté some onions and add in as well.
Missing some Chef Frank in my life, that dip looks so good but I know I would end up eating it at 1 am
As someone from Buffalo, not using Frank's offends me. ;)
I'm not from Buffalo but we here in southern California would agree. Frank's is the only choice.
Nah, you should be using Louisiana hot sauce for your cheap cayenne sauce. Franks is overpriced for what it is, and the claim that it was used in the original buffalo sauce recipe has no actual proof behind it. The claim that the Anchor Bar made it is also up for debate. But, being honest, this sort of thing is common for most regional foods.
And, if this is a wing sauce over hot sauce thing: just mix equal parts melted butter and your favourite hot sauce with a little garlic powder; make sure it's nice and combined, then you have a delicious and creamy wing sauce.
Brand won't really matter as much as the type of pepper used in the sauce; cayenne preferred. The amount of vinegar matters a little bit, but the butter will kill off a lot of the acidity regardless. The result will always be better than some off the shelf sauce, and it's nice and easy to make. You can obviously mess with the recipe to suit your preference. But, really all wing/buffalo sauce is; is butter and hot sauce.
Just found your channel a couple weeks ago. Thanks for uploading all these videos. As someone who watches a lot of food porn/cooking channels on CZcams: Your videos really stand out to me.
Thanks
Omg this is the best dip ever invented ❤️❤️
“It’s gonna hurt if I take it right now”
That’s what she said
Looks great. Think I might make a samll batch for the Superbowel.
I don't know why but I've recently fallen in love with Louisiana brand hot sauce. It by far has the biggest punch of chipotle flavor of any hot sauce I've ever had and it is a relatively comfortable heat. I personally find Franks to be too much heat, too little flavor. Really looking forward to trying this one!
I'll pick some up next time I'm shopping
Looks good. A lot of lactose , don't think I can handle it. But if could I would definitely make it
Could you also turn this into a buffalo chicken pasta bake by adding some al dente pasta shells and topping with breadcrumbs before putting in the oven at the end?
That would work
oo can't wait to make this!
I think it's gonna make a perfect match with some totopos (nachos) 🤤
Sausage balls! Sausage, bisquick, cheddar cheese 👌🏼
This looks amazing 💕
I would love to see Frank making a Stripe stew :P i love stripe stews , that's my sin food :D
Guilty pleasure: banana cue
Frank I feel like this would go better if you shred the chicken using a couple of forks!
This way it has some texture, shredding the chicken turns it into baby food.
Agreed. It’s not really a dip if you have to scoop with a spoon. Shredding (not pureeing) is more work but easier to eat
I love this stuff, but recent heart problems have lead me to a low sodium diet. Do you have any lower sodium recipes or any advice for getting max flavor from a salt less meal? Thanks and keep up the good work!
I'm not a cardiologist, but I'd suggest staying away from anything processed if you're having heart problems. My mother in law was ordered by a doctor to not even eat canned food because it was bad for the heart after her heart attack.
Just prepare it with less salt?
Google it, ok?
@@majoroldladyakamom6948 CZcams is owned by Google, so technically I did Google it. Thanks anyway.
Thanks Frank (:
You're welcome!
I didn't realise this until right now, but a vast majority of all CZcams videos contains music in the background, so watching this sort of points out the existence of silence, if that even makes sense. D: I was wondering, was not including music in your videos a conscious decision?
Frank, I don't know if you still work with Adriana Urbina, but it would be neat if you guys would do a Venezuelan dish that's not too hard to make.
We've probably tried every one of the recipes on your channel. Never disappointed, looking forward to trying this one.
If you don't like blue cheese what other cheese (or anything else) can you replace the blue cheese with?
Here in buffalo we just call it chicken wing dip or wing dip
I'm going to have to take a trip to try it.
@@ProtoCookswithChefFrank Great place, but if you see streets named after fruit, get out of there fast
Awesome recipe! Can you do a chicken parm recipe?
my guilty thing is " bavette a l'echalotte" with french fries the real french bistro way
grettings from france
That is a great guilty indulgence.
You had the same ingredients as my dip what a coincidence
Texas PETE!!!!!!!
Guilty pleasure is bacon wrapped, cream cheese stuffed jalapenos!
Nice. Love it.
Literally just finished eating a plate of those - but I used smoked gouda instead of cream cheese.
@@physicsfan314 Yum!
Any recommendations for blue cheese alternatives? I have attempted to like it or ignore it, and there have been a few times I didn't know it was in a dish and enjoyed the dish until I found out there was blue cheese in it lol...
I think I've been traumatized as a child about cheese with visible mold. But, even though I could probably tolerate it and learn to enjoy it my family is far worse than I am.
Would feta be a reasonable alternative?
Feta would be ok.
Honestly not a fan of blue cheese. My issue is waiting to eat it. Lol
Also this stuff is awesome as leftovers I make sandwiches out of it. Just two pieces of bread and the dip lol
I’m allergic to it! do you know any good substitutes?
I wonder if Chef Frank has his owm bbq sauce recipe 🤔
How will the dish change if you put the final two cheeses in the mix and just put the whole homogeneous thing in the oven? I don't cook, just curious...
I think it would still be great.
@@ProtoCookswithChefFrank Thanks :)
Chives....need chives on top
CHIIICKEN DIIIP
Hey Chef Frank, if I or other members of my family don't like blue cheese can I substitute something like Feta?
Sure.
@@ProtoCookswithChefFrank Thanks!
Can you replace mayo with something else?
why didnt you make hot sauce from scratch?
some vegetarian recipes?
Not fancy bu has blue cheese hmmm. I wonder what cheese could be more fancier than that. Hehe
If you wanna put forth even less effort just buy a good rotisserie chicken and shred it up with two forks
Good call