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Buffalo Chicken Cheese Ball with Michelle Buffardi

Created: 06/22/2014 9:50 AM WNYT.com
By: Jaired Crofut

Excerpted from GREAT BALLS OF CHEESE, © 2013 by Michelle Buffardi. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Buffalo Chicken Cheese Ball Serves 15 to 20 Buffalo chicken anything is amazing—Buffalo chicken macaroni and cheese, Buffalo chicken pizza, Buffalo chicken salad, Buffalo chicken sandwiches—so naturally, a great big ball of Buffalo chicken and cheese joins the ranks of foods made better with wing sauce.

2 cups finely shredded cooked chicken

3⁄4 cup buffalo wing sauce, such as Frank’s RedHot Wings sauce

12 ounces cream cheese, softened 2 cups shredded sharp cheddar cheese

3 ounces blue cheese

1 bunch scallions, chopped, 1 tablespoon of the white part of the scallions reserved Celery sticks, carrot sticks, and crackers, for serving

Toss the chicken in the wing sauce until coated. Using a stand mixer or a bowl and a spatula, blend the chicken mixture, cream cheese, cheddar, blue cheese, and the 1 tablespoon of the reserved white parts of the chopped scallions. Form the mixture into a ball, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

Before serving, roll the cheese ball in the remaining scallions.

Serve with celery and carrot sticks and crackers. This cheese ball is quite hearty, so you’ll need a knife for serving.

Albany

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