The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
I don’t know about you, but if I’m at a party and there is no buffalo chicken dip to be found, I’m outta there. Talk about a buzzkill! This tangy dip is a classic and a guaranteed crowd pleaser. The one downside of a party dip is that for some crazy reason it is socially unacceptable to have a bowl of dip for dinner. I’ve read up on socially accepted norms and found my dip loving friends a loophole! You can stuff dip into peppers and make it a main meal!
Buffalo Chicken Bombs are what I’ve concocted and they make an amazing appetizer at any cookout, or a quick dinner on a busy weeknight. These have rapidly become a must-make in my household, my kids devour them in seconds. Sometimes I even add in grated carrot or broccoli to sneak in some veggies for my picky eaters. One key ingredient in this recipe is Heinen’s scallion cream cheese. Loaded with minced scallions, it’s the perfect flavor for a buffalo dip. You can opt for regular cream cheese, but it just won’t be the same.
This is one recipe that is best made on the grill. The flames really bring out the pepper’s natural flavor and add a touch of smokiness. That being said, these can easily be prepared in the air fryer or oven and would be a great companion to any of Heinen’s marinated meats behind their butcher counter, the fuller the grill, the better!
These are da bomb!
- Cook time:
- Prep time:
- Total time:
- 1 cup Heinen’s rotisserie chicken, shredded
- 1 package (7.5 oz.) Heinen’s scallion cream cheese, softened
- 1/2 cup ranch dressing
- 1/4 cup Frank’s buffalo sauce, plus more if desired
- 1 piece celery, minced
- 1 green onion, thinly sliced
- 1 cup cheddar cheese
- 9 ancient sweet peppers
- Blue cheese, optional
- Prepare the grill for indirect grilling, 375-400°F.
- In a mixing bowl, add the softened cream cheese, ranch and buffalo sauce. Mix well. Fold in the chicken, cheese, celery and green onion. Add another 1/4 cup of buffalo sauce for more heat.
- Slice off the tops of the peppers. Ancient sweet peppers do not have many seeds, but remove any you may see. Using a small spoon or piping bag, fill the peppers with the filling. Ancient sweet peppers can be thin, so you can slice them halfway open if you’re having trouble filling them.
- Place the filled peppers on the indirect heat side of the grill. Cover and grill for 25 minutes. Since these are grilling these indirectly, there is no need to flip.
- Carefully remove the peppers from the grill after 25 minutes.
- Serve three per plate. Top with buffalo, ranch, crumbled blue cheese and green onions. Enjoy!