Buffalo Wing Cheese Mold Recipe

Buffalo Wing Cheese Mold Recipe
Buffalo Wing Cheese Mold Recipe photo by Taste of Home
Publisher Photo

Buffalo Wing Cheese Mold Recipe

Be the first to add a review
Publisher Photo
I took a baked version of a hot wing dip and for summertime parties turned it into a cheese ball appetizer. My family thinks this variation is ideal warm weather snacking.—Deborah Helser, Attica, New York
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 2 celery ribs, finely chopped
  • 2 cups crumbled blue cheese
  • 1 cup shredded Monterey Jack cheese
  • 1-1/2 cups finely chopped cooked chicken breasts
  • 3 tablespoons buffalo wing sauce
  • 1 French bread baguette (16 ounces)
  • 1/4 cup olive oil
  • 1/2 cup shredded carrots, optional

Directions

In a large bowl, combine the cream cheese, celery, blue and Monterey Jack cheeses. In a small bowl, combine chicken and wing sauce.
Line a 1-qt. bowl with plastic wrap, overlapping the sides of the bowl. Spread 1-1/2 cups of cream cheese mixture over the bottom and up the sides in prepared bowl. Layer with chicken mixture and remaining cream cheese mixture. Bring plastic wrap over cheese; press down gently. Refrigerate for at least 4 hours or until firm.
Just before serving, cut baguette into 1/4-in. slices. Place on an ungreased baking sheet; brush with oil. Bake at 375° for 10-12 minutes or until lightly browned.
Remove mold from the refrigerator and invert onto a serving plate. Remove bowl and plastic wrap. Garnish with carrots if desired. Serve with toasted baguette slices. Yield: 24 servings.
Originally published as Buffalo Wing Cheese Mold in Taste of Home Winning Recipes 3 2012, p8

Nutritional Facts

1 serving: 234 calories, 15g fat (8g saturated fat), 40mg cholesterol, 392mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 9g protein.

  • 2 packages (8 ounces each) cream cheese, softened
  • 2 celery ribs, finely chopped
  • 2 cups crumbled blue cheese
  • 1 cup shredded Monterey Jack cheese
  • 1-1/2 cups finely chopped cooked chicken breasts
  • 3 tablespoons buffalo wing sauce
  • 1 French bread baguette (16 ounces)
  • 1/4 cup olive oil
  • 1/2 cup shredded carrots, optional
  1. In a large bowl, combine the cream cheese, celery, blue and Monterey Jack cheeses. In a small bowl, combine chicken and wing sauce.
  2. Line a 1-qt. bowl with plastic wrap, overlapping the sides of the bowl. Spread 1-1/2 cups of cream cheese mixture over the bottom and up the sides in prepared bowl. Layer with chicken mixture and remaining cream cheese mixture. Bring plastic wrap over cheese; press down gently. Refrigerate for at least 4 hours or until firm.
  3. Just before serving, cut baguette into 1/4-in. slices. Place on an ungreased baking sheet; brush with oil. Bake at 375° for 10-12 minutes or until lightly browned.
  4. Remove mold from the refrigerator and invert onto a serving plate. Remove bowl and plastic wrap. Garnish with carrots if desired. Serve with toasted baguette slices. Yield: 24 servings.
Originally published as Buffalo Wing Cheese Mold in Taste of Home Winning Recipes 3 2012, p8

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBuffalo Wing Cheese Mold

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review