BELFAST — Hearty Buffalo Chicken Dip: A good dip for chips or bread. The Front Street Pub, 37 Front Street in Belfast, treats us to a quick and tasty dip that works well in any setting, be it as part of an appetizer or a stand-alone. Owner Tina DelSanto and Chef Shawn Tochterman help make entertaining easier for you. And come Sunday, it's game on at Front Street between Baltimore and San Francisco.

Here’s what you need:

8 oz of cooked chicken

1 8 oz block of crème cheese

½ cup of sour cream

1 tsp minced garlic

1/8 cup diced white onion

1 Tbl parsley

1/3 C Buffalo Sauce

2 Tbl butter

Salt and pepper to taste


Cook the chicken by your preferred method. Let cool and dice into very small cubes


On the stove top soften the cream cheese over low heat and add the sour cream


In a separate pan sauté the onions, garlic and parsley in the 2 Tbl of butter until the onions start to caramelize.


Add the sauté to the crème cheese and sour cream stirring until creamy


Add the Buffalo Sauce


Add the diced chicken use salt and pepper to taste


Serve with corn tortilla chips or sliced French bread.

https://www.penbaypilot.com/affiliate/front-street-pub/7294


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If you want something tropical to chase away the cold of winter, try a Jamaican Dream from the Front Street Pub’s Bartender Lou Ares.

 

4 Parts Coconut Rum

2 Parts Blue Curacao

Pineapple Juice

 

Mix and pour over a large glass of ice.

Garnish with a cherry