Chef Market’s Nashville Hot Chicken Dip

Ingredients

3” Brioche X 16 (Provence’s Mini Silver Dollar Rolls)

1.5 LBS CREAM CHEESE SOFTENED

4LB ADV. ROTESSEIRE CHICKEN OR OVEN ROASTED CHICKEN MEAT PULLED

(PULL COOKED MEAT OFF BONE)

4OZ SALTED BUTTER

1PT HOT SAUCE

1PT BUTTERMILK RANCH

1CP BLEU CHEESE

1.5LBS SHREDDED MOZZARELLA

Directions

In a satuée pan, bring to a simmer the hot sauce and add the chicken. Bring the mixture back
to a simmer for 2 min. Turn off heat & fold in raw butter until fully incorporated into sauce.
Set aside mixture until needed.

Combine Buttermilk Ranch & Bleu Cheese. Set aside until needed.

Cut off top of Brioche & hallow Brioche into a Bowl for usage.

Assemble in layers as follows:

2oz, for Brioche Bowl, softened cream cheese, than fill evenly with chicken mixture. Then up
to 2oz of ranch mixture. Top off with mozzarella as desired.

Bake at 300˚f degrees until 165˚f internal temperature & golden brown. 12min.-18min.
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