Made the Buffalo chicken dip for my nearly 80 year old dad and he said: “The dip you made is tasty. It has a restaurant quality.” Thanks for the recipe, Bri!
EDIT: In the recipe for the Spinach Artichoke and Buffalo Chicken Dips, I use 225g or 1 PACK of cream cheese (8oz), NOT 1 POUND of cream cheese. When in doubt, always default to my measurements in grams since that's what I use to develop the recipes. Everything else is generally a conversion (hopefully a correct one...usually).
i was gonna comment on that. i thought i was losing my mind when you said 1 lb and added only one block of cream cheese. but then you said 1 lb or 225 grams. a pound is 454 grams. good to see you're human. regardless, those all look damn good!
Tried out the spinach and artichoke dip last night, and it’s next level. I had a recipe I’ve used for years and was hesitant to leave behind, but it’s not even in my mind anymore. I was hesitant about the pepper jack in there, but it was perfect!
Try sodium citrate. It is used to emulsify American cheese, and is available on the Internet. An alternative is to include a small amount of American cheese in the sauce, most brands contain an excess of the emulsifying agent.
it's funny that you say to add the corn starch because I've heard several times that the store bought pre-shredded cheese is bad (especially mozz for pizza) because the cellulose they put on it to keep from sticking together makes it harder to melt and flow, and it seems like corn starch would do the same thing....
At the risk of sounding like an advertisement--I drank this probiotic juice called Goodbelly and I swear it fixed my lactose intolerance overnight. I went from not being able to eat stuff like ice cream without excruciating pain, to being able to eat any and all types of dairy. Which is good, because life without cheese is super lame.
IMO pepper Jack is a criminally underrated cheese dip base component. Never tried it in a spinach/artichoke dips but it doesn’t surprise me that it’s good.
Propane or butane torch works awesome for charring peppers for electric stove-havers like me, and it's super quick. I do it every single time I use peppers in a chili or soup, because it avoids the horrible little curls of pepper skin that fall off diced peppers and wander around in the broth. I typically run them under cold-ish water to get the skin off, which only takes a couple seconds, then I can dice. They're damp-ish after that, so they can go in a pan after meat and help loosen up some fond with their extra water.
Absolutely amazing! I'll be making all 3, really happy you simplified the spinach and artichoke; furthermore, I've never had a good buffalo chicken dip in my life, so I'm super eager to try that one specifically, can't thank you enough (and much praise to production, the way the buffalo chicken fell off the chip was extra luscious and luxurious looking, keep it up.)
Made the Buffalo Chicken and Spinach and Artichoke dips for a super bowl party. Both dips were very good, got compliments on both and the Buffalo Chicken dip was the first of 3 dips at the party to be finished off! Thanks for the recipes in the comments, I really like having both volume and weight measurements.
How about ehat they were dipped with. Just tortilla chips for everything or is there a better option for Buffalo chicken dip? Thinking about making some soon and was wondering if the Ritz Crackers or the thin ones are better
OMG Brian!! I made the spinach dip for a party and it was off the hook! Everyone and their mothers loved it. Even those that hate spinach dip. I didn’t tell anyone what the dips were and it was gone. Everyone kept asking for the recipe and I said nothing. It is now my turn to be the star of the party honey! And no one shall take my crown… at least for a little while. 😂 Thank you for sharing your recipe with us Brian. I always love your cooking. I’ve tried so many of them and they always turn out so delicious. And I like the way you give simple instructions. You’re simply the best! Thanks ❤️
Killer dips, Brian. You've taken the mundane and made them look really good. I usually pass on the dips, but I won't pass on these. Thanks for the great content - as usual.
Wow, from an American living abroad it’s nice to have recipes for our classic nuclear orange cheese dips. I think I can replicate this with available ingredients here. Plus, I feel a bit better eating these when I know what’s in them. Thank you!
Made the Buffalo dip, it is amazing. The girlfriend wanted to skip the chipotle, but we didn't and were both glad. It really rounds out the dish in an amazing way.
I just made your Buffalo chicken dip, and I am so grateful. It is totally worth it. I played around with the cheeses and their ratios but its an adaptable recipe and I really love it. Thank you
this might be my first youtube comment ever? after 10+ years of youtubeness, but man...i just gotta let you know that you kill it in terms of content. I'm usually cooking one or two of your recipes every week, and thats not including breads or snacks like this. keep up the good work!
you are a really good teacher. I like the fast paced instructions and early prep work. recipes are very doable by home cook to produce professional results. glad I subscribed.
Try this recipe for BCD: On the stovetop, melt one standard brick of cream cheese into 1/2 cup Frank's. If you want it a little spicier, add a tablespoon of Huy Fong Chili Garlic Sauce. For a little funkier, try 1 teaspoon of Worcestershire sauce. I do both. Wisk this sauce base smooth. For the chicken, deskin and debone a rotisserie chicken. It's great flavor, cheap and easy. Cube it up to the piece size that you like. Gently fold the cubed up chicken into the sauce base. Feel free to add the juices from the container the rotisserie bird came in. Turn off the heat. Add crumbled blue cheese, and if you like, the whites from some green onions. Spread shredded cheese (your choice: pepper jack, cheddar, taco blend, whatever sounds good) over the top and bake for 20 minutes at 400. Sprinkle the green slices from the green onion on top.
My fiancé and I made the queso and the buffalo chicken and they were great! The fire roasted poblano pepper is a game changer! Thanks so much for hard work with each video!
Those look great! The idea of adding the chipotles to the Buffalo dip is a great idea! I prefer to chop my artichokes and fold them in as I prefer larger chunks. I can’t wait to try them!
around 11:55, I think Bri says a full pound of cream cheese, but the measurement on screen is 8oz. Just a heads up for anyone making that buff chick dip! Thanks for the recipes Bri!
If you don't have a gas stove or just don't want to use fire, an air fryer also does a great job. I put it in on the highest temp and turn it a few times until the skin is really blistered and the flesh is soft. Then same technique to let the skin get steamed off. I use that in chili, dip and one of my families favorite casserole dishes. Easy peasy and delicious!
Hey Bri, just use the stand mixer with paddle to shred the chicken. It’s a dope way to do it and to save 2 minutes! Delicious dip btw minus the blue cheese!!
Hey Brian, I get the same consistency of poached chicken breast without the oversight and mess of pan and water by wrapping each breast in a foil pouch and bake them in my toaster oven at about 400F for about 30 minutes. That also lets me add other spices to the chicken before cooking. A pad of butter is sometimes fun to add to the pouch too. I am no professional cook by any means and have tried several of your recipes. I find your stuff pretty amazing and enjoy your humor too.
Snacks! Thanks for the dip tips Bri. I was only bummed with the lack of sodium citrate for making the queso from the guy who got me to buy lye for my homemade pretzels. That buffalo chicken dip will be on our table for sure this year!
@@mdbbox5660 I want to use it, but don't know the ratio. I tried to find info a while back, and couldn't. Maybe there is more info out there now. SC is what really makes for the best.
Thank you very much for all that you are doing, Brian! Me and my wife watch every video you made. Give us San Sebastian Cheesecake recipe please! We were in Istanbul half a year ago - it was something. We have no doubt that you will be perfect in it!
Brian...try Cholula wing sauce. You'll love it. The issue with Frank's is the "butter" flavor which tastes off. Cholula uses real butter and it's way more flavor
I don't have gas stove, broiled the poblano instead. Worked great, Skin came off excellent. Gameday partygoers acknowledged the smoke pepper! Great recipe. I've tried several versions, this one best.
It was definitely a trip having made the chili con queso recipe for a long time now and then starting a bartending job and having the bar make it the same exact way. That's how you know this stuff is restaurant quality. Good stuff, Brian.
I've only discovered your channel in the last 15 minutes, and it's already like you've crawled inside my brain to satisfy all my cravings. My attempts at queso have been awful, and I just don't want to use processed "cheese like food", so Thank you!
Looks great! I especially like the instructions on how to use fresh spinach. For the chili con queso, I usually use about 3 - 4 poblanos, and a red pepper like jalepeno or fresno and use white cheeses like jack and kashkaval or manchego. So good! I love the channel!
@@carloszenteno for sure! I do that when I can, but asedero is rare to come across and oaxaca is something I’ve not seen at all, even in the Mexican markets we have here. I’m personally not a fan of chihuahua cheese that is commonly available, though it melts very well. It tastes milky, rather than cheesy to me.
Hey Bri, my mom and I tried the first dip today - with the cheese equivalents we could get in Germany - and it's fully sick! Thanks so much for this recipe, and for including a written form in the description. Now that it's been a few hours, the dip tastes even more flavorful. My mom also insisted that we dance after making it; you've truly inspired her. Best wishes to you and Lauren!
Absolutely! You can make generic chicken wing dip with other sauces, but if you really want to be able to call it Buffalo Chicken Wing Dip then you have to use Frank's (I do question the chipotle, but am trying to ignore it so he can have his own unique take...)
I find myself saving more of your videos than any other chef I watch. I like your style. BTW, roasted peppers can be sweated in a dish with a lid. No plastic necessary.
Chipotle in the buffalo chicken dip is a great idea. I have an opened can sitting in my fridge from yesterdays Championship salsa. Definitely will check it out. Love a good buffalo chicken dip.
Hello I was wondering if you have a link for the spoonula that you use? Think it would make an excellent gift for my husband. We really enjoy your videos. Thank you!
I'm really enjoying your channel! Just the right amount of humor, personality, and kitchen science. And delicious recipes! A major enchiladas the other day oh my gosh they were so good!
Love spinach artichoke dip! Trader Joe's sells the very BEST canned artichoke hearts, imho. I've tried many brands and ended up throwing out lots of woody pieces, never been a problem with waste in TJ's. They are much more reasonably priced also. Thanks for your awesome recipes and videos, really appreciate your channel and all your hard work! Thanks!
the last dip is like a dish we make in Mexico, just without the blue cheese, we eat it with rice and corn tortillas on a daily basis, we LOVE chipotle!!
Great recipes!! So excited for super bowl food this year. One tip for shredding the chicken I use is to just throw the breasts in the mixer bowl with the paddle attachment. It makes amazing short work of shredding chicken for dips, tacos, etc.
Retaining your crown as the sauce boss (including dips). Thoroughly enjoyed this one, gonna make them soon. BTW, I just had a Reuben (your recipe) with my own homemade sauerkraut for lunch. Was amaaaaaazing. That Russian dressing....
If you don't have a gas stove, you can blister your green chilis nicely with a bernzomatic propane torch or one of those electric heat guns like you use to soften paint with. Or under your broiler, but that probably uses a bunch more power unless you're roasting a mess of 'em. Or, if I'm BBQing anyway, on top of the charcoal-starter chimney.
Brian - I called dibs last night on the Thousand Island Chicken Dip…but I am pretty sure we would all rather see you put it together…including me. Maybe you could do a Catalina Smoked Salmon dip in the same video?!?😂😂😂
Woot I was just saying how I wished I had a go-to spinach artichoke dip recipe! But maybe equally important…how do you get your Dutch oven so sparkly clean?!
Time lapse spinach has to be one of my favorite things to watch. Also, on a completely unrelated note, any time you say "hey Bri" the only thing I can think of is Brad Pitt from Kalifornia talking to David Duchovny's character.
My buddy challenges me to cook for him, and I love it. This request was Buffalo Chicken Dip, and I am absolutely using your recipe as a base, however I may smoke the chicken a bit to impart flavor. Also, I love the addition of peppers in adobo. That's part of my super not so secret steak marinade. Which is curry powder, maple syrup, and peppers in adobo, and no salt. It sounds weird, but please please try it. No salt in the marinade is to avoid it concentrating over a period of time. Then let it ride in the fridge as long as you are comfortable. You get the smokey spices, the sweet heat, and those crispy blackened edges. Further, the sugar in the maple syrup does tenderize the meat a touch.
My wife went to make spinach artichoke dip but found she had no spinach. She substituted frozen peas and, oh my, was that great! Give it a try, you will be surprised.
its weird i never hear anyone say "to draw out moisture" when you add salt, but i always hear the timing at which you add salt is important....and thats why! i never realized. nice!
Really nice selection of hot cheese dips! I'm going to start with the chicken and then move on to the spinach artichoke. But I'm definitely making all 3. Thanks Brian!
Omg this looks so I’m fr going to make this when I get home today I love how the ingredients are so simple but the out come looks so delicious 😁 spinach artichoke is my fav
"The only reason I care about the Super Bowl can be summed up in three words: Hot Cheese Dips." Ha! The quest for the perfect Super Bowl snack is a noble one.... Thanks so much for lending your expertise to the foods of the proletariat!
The Superbowl is soon? Wild! Thanks for the queso recipe. The Tex-Mex restaurants around here are judge by the quality of their queso. Also if you have some seasoned ground beef you could throw it in that queso and add a beefiness to it. My favorite is queso with fajita beef in it though. There's one exception that is not judge by their queso and that's Chuy's. Chuy's has this amazing creamy jalapeno sauce that they serve with their chips. So good!
@@BrianLagerstrom Thanks again. The Chili Con Queso was great and the Spinach Artichoke dip got rave reviews from those that like spinach and artichokes which I don't.
You are a new recipe machine. Best cooking channel on TH-cam. Better than BWB, Nick DiGiovanni, and many more. My favorite new method is the oven Meat Sheet! Used it for chili and several pastas.
OMG! OMG! OMG! Choosing is entirely impossible! I am leaning towards starting with the Buffalo Chicken one but realistically I am probably going to eat nothing but these three dips until I explode!!! Always love your vids but especially your celebration dance at the end! Thank you for being such a foodie inspiration!
I made the chicken buff dip. I left the blue cheese out of the dip. I did make a blue cheese crostini to put it on and garnished with celery and celery leaves. It was a touch down.
i love making quick beer cheese with sodium citrate. it stops the cheese from splitting and holds it together quite well. beer, na citrate (not a lot), and any cheese you want
I know this is super late, but for the poblano (once it's been charred), you can just run it under cold water and peel it away with your fingers. it's a bit faster, and doesn't take a ton of the chile away.
For those seeking restaurant level meltiness, consider using sodium citrate instead of cornstarch or a roux. It is a MUCH better emulsifier, and can be purchased online.
Hey Brian, just came across your channel a few weeks ago and your recipes have become an integral part of my weekly food prep. I made the chili con queso today and it got a little gritty. I don't know what I did that would cause that to happen. If you have time to give some advice I'd love to know what mistake I could've made and what I can do differently. I love your recipes! Thanks!
My god. These dips look sooo delicious! Also, I like your water estimates of spinach! My estimates are always grossly over exaggerated, but it's the only way to drive a point across!
This can be re-titled as a "pantry staple" recipe. Not just guaranteed success but it will free your time up for all the other things one must do before your party begins! (don't forget to clean under the cushions before guests arrive).
Where can I get a DECENT garlic press? Every one I have tried just squishes the garlic and doesn't press it out! I made the Buffalo Chicken Dip and it was FANTASTIC!! Had it with celery and sharp cheese. DELISIOSO!!
Made the Buffalo chicken dip for my nearly 80 year old dad and he said: “The dip you made is tasty. It has a restaurant quality.” Thanks for the recipe, Bri!
thats so wholesome dude
Wholesome but how old are you tho
That's awesome
When did he die
@@GoldenBred why are you assuming he died? people have lived way longer
EDIT: In the recipe for the Spinach Artichoke and Buffalo Chicken Dips, I use 225g or 1 PACK of cream cheese (8oz), NOT 1 POUND of cream cheese. When in doubt, always default to my measurements in grams since that's what I use to develop the recipes. Everything else is generally a conversion (hopefully a correct one...usually).
i was gonna comment on that. i thought i was losing my mind when you said 1 lb and added only one block of cream cheese. but then you said 1 lb or 225 grams. a pound is 454 grams. good to see you're human. regardless, those all look damn good!
@@markevans9188 I actually just doubted myself and was like "well, apparently those packages are a pound". Glad I checked the comments. 😅
Plot twist: use one pound of you really like cream cheese.
Funny i was thinking i have never seen a 1 lb package of phili cheese, i wondered where did be find that😉
Just start only using metric only, we need to stop using imperial.
Tried out the spinach and artichoke dip last night, and it’s next level. I had a recipe I’ve used for years and was hesitant to leave behind, but it’s not even in my mind anymore. I was hesitant about the pepper jack in there, but it was perfect!
I have a recipe thats different as well but i do use pepper jack. The mayo and the sour cream is what concerned me
Bless you for the cornstarch technique! I've never been happy with a roux-thickened cheese sauce, and I will definitely try this.
Did you try it? I have doubts that the cornstarch will stop it from splitting. Especially if you refrigerate leftovers.
Try sodium citrate. It is used to emulsify American cheese, and is available on the Internet. An alternative is to include a small amount of American cheese in the sauce, most brands contain an excess of the emulsifying agent.
xantham gum also works great, I use it for ranch
it's funny that you say to add the corn starch because I've heard several times that the store bought pre-shredded cheese is bad (especially mozz for pizza) because the cellulose they put on it to keep from sticking together makes it harder to melt and flow, and it seems like corn starch would do the same thing....
@@TimothyReeves that's what I was thinking as well. I'm ganna have to try it and find out
This episode is brought to you by Lactaid
not a joke 😂
@@BrianLagerstrom the R&D for this episode would've been beautifully uncomfortable 😂
🤭🤣🙃😂!!!
At the risk of sounding like an advertisement--I drank this probiotic juice called Goodbelly and I swear it fixed my lactose intolerance overnight. I went from not being able to eat stuff like ice cream without excruciating pain, to being able to eat any and all types of dairy. Which is good, because life without cheese is super lame.
@@lagoya i appreciate you mentioning this. I may have to look into that as being half French and Lactose intolerant has been a trial
IMO pepper Jack is a criminally underrated cheese dip base component. Never tried it in a spinach/artichoke dips but it doesn’t surprise me that it’s good.
Propane or butane torch works awesome for charring peppers for electric stove-havers like me, and it's super quick. I do it every single time I use peppers in a chili or soup, because it avoids the horrible little curls of pepper skin that fall off diced peppers and wander around in the broth. I typically run them under cold-ish water to get the skin off, which only takes a couple seconds, then I can dice. They're damp-ish after that, so they can go in a pan after meat and help loosen up some fond with their extra water.
Intro
Chili con Queso 00:10
Spinach Artichoke 4:24 (sponsor break in the middle)
Buffalo Chicken 10:09
"Which team are you rooting for?"
"Cheese dip."
"Sir, this is a Super Bowl Party."
"CHEESE. DIP."
you get it
The only team I care about for sure.
Absolutely amazing! I'll be making all 3, really happy you simplified the spinach and artichoke; furthermore, I've never had a good buffalo chicken dip in my life, so I'm super eager to try that one specifically, can't thank you enough (and much praise to production, the way the buffalo chicken fell off the chip was extra luscious and luxurious looking, keep it up.)
Thanks Bruno let me know what you think after you make!
Made the Buffalo Chicken and Spinach and Artichoke dips for a super bowl party. Both dips were very good, got compliments on both and the Buffalo Chicken dip was the first of 3 dips at the party to be finished off! Thanks for the recipes in the comments, I really like having both volume and weight measurements.
What was your mystery 3rd dip that took last place?
@@jsizzle7311 something someone else made, it wasn’t memorable for sure as I can no longer recall what it was, haha.
How about ehat they were dipped with. Just tortilla chips for everything or is there a better option for Buffalo chicken dip? Thinking about making some soon and was wondering if the Ritz Crackers or the thin ones are better
@@jsizzle7311 I was going to toast some Naan bread, tortilla chips and Naan bread, maybe celery or carrots too though.
OMG Brian!! I made the spinach dip for a party and it was off the hook! Everyone and their mothers loved it. Even those that hate spinach dip. I didn’t tell anyone what the dips were and it was gone. Everyone kept asking for the recipe and I said nothing. It is now my turn to be the star of the party honey! And no one shall take my crown… at least for a little while. 😂
Thank you for sharing your recipe with us Brian. I always love your cooking. I’ve tried so many of them and they always turn out so delicious. And I like the way you give simple instructions. You’re simply the best! Thanks ❤️
Love hearing that! Thanks!
Killer dips, Brian. You've taken the mundane and made them look really good. I usually pass on the dips, but I won't pass on these. Thanks for the great content - as usual.
Wow, from an American living abroad it’s nice to have recipes for our classic nuclear orange cheese dips. I think I can replicate this with available ingredients here. Plus, I feel a bit better eating these when I know what’s in them. Thank you!
If you're really looking for American cheese dip you can always do ye olde can of rotel and velveeta for the basic bitch whitebois queso
Tried the chile con queso last night and it was a massive hit! I was using the roux method before; this is way easier and tastier. Thank you so much 🙏
fun fact, if you throw in a slice of American Cheese, or a small chunk of Velveeta, it'll also help to keep the cheese sauce from getting grainy.
Made the Buffalo dip, it is amazing. The girlfriend wanted to skip the chipotle, but we didn't and were both glad. It really rounds out the dish in an amazing way.
I just made your Buffalo chicken dip, and I am so grateful. It is totally worth it. I played around with the cheeses and their ratios but its an adaptable recipe and I really love it. Thank you
Thank you for trying it lm glad you liked it.
this might be my first youtube comment ever? after 10+ years of youtubeness, but man...i just gotta let you know that you kill it in terms of content. I'm usually cooking one or two of your recipes every week, and thats not including breads or snacks like this. keep up the good work!
I've tried the spinach artichoke dip three times, and it's always a success with my family!
you are a really good teacher. I like the fast paced instructions and early prep work. recipes are very doable by home cook to produce professional results. glad I subscribed.
Try this recipe for BCD:
On the stovetop, melt one standard brick of cream cheese into 1/2 cup Frank's. If you want it a little spicier, add a tablespoon of Huy Fong Chili Garlic Sauce. For a little funkier, try 1 teaspoon of Worcestershire sauce. I do both. Wisk this sauce base smooth.
For the chicken, deskin and debone a rotisserie chicken. It's great flavor, cheap and easy. Cube it up to the piece size that you like.
Gently fold the cubed up chicken into the sauce base. Feel free to add the juices from the container the rotisserie bird came in. Turn off the heat. Add crumbled blue cheese, and if you like, the whites from some green onions. Spread shredded cheese (your choice: pepper jack, cheddar, taco blend, whatever sounds good) over the top and bake for 20 minutes at 400. Sprinkle the green slices from the green onion on top.
Brian, they all look amazing, particularly the buffalo chicken dip, the spinach artichoke, and the chili con queso.
My fiancé and I made the queso and the buffalo chicken and they were great! The fire roasted poblano pepper is a game changer! Thanks so much for hard work with each video!
Those look great! The idea of adding the chipotles to the Buffalo dip is a great idea! I prefer to chop my artichokes and fold them in as I prefer larger chunks. I can’t wait to try them!
I did the chop and fold in my first vid. I love that as well. Cheers and thanks for watching
As a buffalonian, I appreciate the use of Frank's red hot in your dip. Personally, I make my dip without bleu cheese. I use ranch.
around 11:55, I think Bri says a full pound of cream cheese, but the measurement on screen is 8oz. Just a heads up for anyone making that buff chick dip! Thanks for the recipes Bri!
Yes, I mispoke. It's 225g/1 package which is 8oz not a pound.
If you don't have a gas stove or just don't want to use fire, an air fryer also does a great job. I put it in on the highest temp and turn it a few times until the skin is really blistered and the flesh is soft. Then same technique to let the skin get steamed off. I use that in chili, dip and one of my families favorite casserole dishes. Easy peasy and delicious!
Made the chile con queso dip last night. An absolute hit! Can't believe how easy it was. Thanks Bri! Looking forward to making the other two.
Hey Bri, just use the stand mixer with paddle to shred the chicken. It’s a dope way to do it and to save 2 minutes! Delicious dip btw minus the blue cheese!!
Hey Brian, I get the same consistency of poached chicken breast without the oversight and mess of pan and water by wrapping each breast in a foil pouch and bake them in my toaster oven at about 400F for about 30 minutes. That also lets me add other spices to the chicken before cooking. A pad of butter is sometimes fun to add to the pouch too. I am no professional cook by any means and have tried several of your recipes. I find your stuff pretty amazing and enjoy your humor too.
Brian, thank you so much for sharing these things! I would also like to acknowledge the production of video and audio. Nice work!
Thanks so much! A lot of work goes into these babies!
Snacks! Thanks for the dip tips Bri. I was only bummed with the lack of sodium citrate for making the queso from the guy who got me to buy lye for my homemade pretzels. That buffalo chicken dip will be on our table for sure this year!
Sodium citrate is clutch (almost as clutch as lye is for pretzels). I use it (sodium citrate!) in all my cheese dips now. It's really hard to go back.
@@mdbbox5660 I want to use it, but don't know the ratio. I tried to find info a while back, and couldn't. Maybe there is more info out there now. SC is what really makes for the best.
Thank you very much for all that you are doing, Brian! Me and my wife watch every video you made. Give us San Sebastian Cheesecake recipe please! We were in Istanbul half a year ago - it was something. We have no doubt that you will be perfect in it!
Thanks for watching! That one is on the long list, I’ll have to revisit soon
Brian...try Cholula wing sauce. You'll love it. The issue with Frank's is the "butter" flavor which tastes off. Cholula uses real butter and it's way more flavor
I don't have gas stove, broiled the poblano instead. Worked great, Skin came off excellent. Gameday partygoers acknowledged the smoke pepper! Great recipe. I've tried several versions, this one best.
It was definitely a trip having made the chili con queso recipe for a long time now and then starting a bartending job and having the bar make it the same exact way. That's how you know this stuff is restaurant quality. Good stuff, Brian.
I've only discovered your channel in the last 15 minutes, and it's already like you've crawled inside my brain to satisfy all my cravings. My attempts at queso have been awful, and I just don't want to use processed "cheese like food", so Thank you!
Thank you for your lovely compliment. I hope my recipe was able to help you .
i love using fresh ingredients too! the alternatives are a nice touch in a pinch!
Looks great! I especially like the instructions on how to use fresh spinach. For the chili con queso, I usually use about 3 - 4 poblanos, and a red pepper like jalepeno or fresno and use white cheeses like jack and kashkaval or manchego. So good! I love the channel!
Try with two mexican cheeses: asadero and oaxaca, excelent for melting. Tell us how it went...
@@carloszenteno for sure! I do that when I can, but asedero is rare to come across and oaxaca is something I’ve not seen at all, even in the Mexican markets we have here. I’m personally not a fan of chihuahua cheese that is commonly available, though it melts very well. It tastes milky, rather than cheesy to me.
Hey Bri, my mom and I tried the first dip today - with the cheese equivalents we could get in Germany - and it's fully sick! Thanks so much for this recipe, and for including a written form in the description. Now that it's been a few hours, the dip tastes even more flavorful. My mom also insisted that we dance after making it; you've truly inspired her. Best wishes to you and Lauren!
if you like that queso, visit Texas and try some tex-mex food. it's used in a bunch of recipes here and it's fantastic
Welchen Käse hast du benutzt? :D
YES sir! Frank's is the ONLY choice for buffalo chicken. Good man for sticking to the tradition there.
Absolutely! You can make generic chicken wing dip with other sauces, but if you really want to be able to call it Buffalo Chicken Wing Dip then you have to use Frank's (I do question the chipotle, but am trying to ignore it so he can have his own unique take...)
Queso dip looks like a real winner. Have to make up some for the weekend smoke-sesh. Thanks Bri for the recipe!
I find myself saving more of your videos than any other chef I watch. I like your style. BTW, roasted peppers can be sweated in a dish with a lid. No plastic necessary.
Just now seeing this channel and I’m a fan. No gimmicks and very practical recipes. Bravo
Chipotle in the buffalo chicken dip is a great idea. I have an opened can sitting in my fridge from yesterdays Championship salsa. Definitely will check it out. Love a good buffalo chicken dip.
Hello
I was wondering if you have a link for the spoonula that you use? Think it would make an excellent gift for my husband.
We really enjoy your videos. Thank you!
Thank you for your lovely compliment. I hope my recipe was able to help you.
I'm really enjoying your channel! Just the right amount of humor, personality, and kitchen science. And delicious recipes! A major enchiladas the other day oh my gosh they were so good!
Love spinach artichoke dip! Trader Joe's sells the very BEST canned artichoke hearts, imho. I've tried many brands and ended up throwing out lots of woody pieces, never been a problem with waste in TJ's. They are much more reasonably priced also. Thanks for your awesome recipes and videos, really appreciate your channel and all your hard work! Thanks!
the last dip is like a dish we make in Mexico, just without the blue cheese, we eat it with rice and corn tortillas on a daily basis, we LOVE chipotle!!
Sounds amazing
I’ve thought a lot of vids were my favorite but nothing will ever compare to making the perf homemade queso. ❤️🧀❤️
Oh, I will make all three of these. Not much for sports, but I'm all for the hot dips! Amazing as always.
Great recipes!! So excited for super bowl food this year.
One tip for shredding the chicken I use is to just throw the breasts in the mixer bowl with the paddle attachment. It makes amazing short work of shredding chicken for dips, tacos, etc.
Ok someone else suggested that and I’m not sure I believe it but I guess now I have to try.
This works even with a hand mixer. Shredded chicken in seconds!
Retaining your crown as the sauce boss (including dips). Thoroughly enjoyed this one, gonna make them soon. BTW, I just had a Reuben (your recipe) with my own homemade sauerkraut for lunch. Was amaaaaaazing. That Russian dressing....
Woah. So glad you went for it. Nice work Brett
If you don't have a gas stove, you can blister your green chilis nicely with a bernzomatic propane torch or one of those electric heat guns like you use to soften paint with. Or under your broiler, but that probably uses a bunch more power unless you're roasting a mess of 'em.
Or, if I'm BBQing anyway, on top of the charcoal-starter chimney.
The broiler and grill are solid options for sure.
Brian - I called dibs last night on the Thousand Island Chicken Dip…but I am pretty sure we would all rather see you put it together…including me. Maybe you could do a Catalina Smoked Salmon dip in the same video?!?😂😂😂
Super excited about my Butcher Box membership and trying ALL THE DIPS! Thanks, Brian!
Thanks very much for watching
Woot I was just saying how I wished I had a go-to spinach artichoke dip recipe! But maybe equally important…how do you get your Dutch oven so sparkly clean?!
I love that you explain the “whys”! That’s what makes things stick for me.
Time lapse spinach has to be one of my favorite things to watch. Also, on a completely unrelated note, any time you say "hey Bri" the only thing I can think of is Brad Pitt from Kalifornia talking to David Duchovny's character.
My buddy challenges me to cook for him, and I love it. This request was Buffalo Chicken Dip, and I am absolutely using your recipe as a base, however I may smoke the chicken a bit to impart flavor.
Also, I love the addition of peppers in adobo. That's part of my super not so secret steak marinade. Which is curry powder, maple syrup, and peppers in adobo, and no salt. It sounds weird, but please please try it. No salt in the marinade is to avoid it concentrating over a period of time. Then let it ride in the fridge as long as you are comfortable. You get the smokey spices, the sweet heat, and those crispy blackened edges. Further, the sugar in the maple syrup does tenderize the meat a touch.
Sodium citrate also works as a stabilizer. It's the same stuff in processed cheese. You just have to keep stirring for it to work.
Alternatively you can finish all these dips on your smoker so you can talk to all the other dads at the party about your smoker all night.
My wife went to make spinach artichoke dip but found she had no spinach. She substituted frozen peas and, oh my, was that great! Give it a try, you will be surprised.
Glad you mentioned roasted red peppers. I always add those to my spinach artichoke dip.
I love the way you mentioned that no one watched your original video on Artichoke dip, it's so fourth wall and I loved it haha.
Awesome!! Instead of cornstarch, could I substitute a touch of sodium citrate? It would make the queso dip really smooth, and it won't split... 🤩
Sodium Citrate is the BEST
What impeccable timing! My wife wants buff chick dip for her baby shower coming up next Saturday. Bri will be an honorary guest at the baby shower.
As long as i don't have to play the "what's in the diaper" game, I'm in.
@@BrianLagerstrom deal!
its weird i never hear anyone say "to draw out moisture" when you add salt, but i always hear the timing at which you add salt is important....and thats why! i never realized. nice!
If you're worried about the queso, buy sodium citrate online and put in one or two teaspoons. It will never solidify, not even in the refrigerator.
Really nice selection of hot cheese dips! I'm going to start with the chicken and then move on to the spinach artichoke. But I'm definitely making all 3. Thanks Brian!
i really enjoy that you give both measurements and not just one or the other
Omg this looks so I’m fr going to make this when I get home today I love how the ingredients are so simple but the out come looks so delicious 😁 spinach artichoke is my fav
Spin dip is 🙏🙏🙏
So good*
"The only reason I care about the Super Bowl can be summed up in three words: Hot Cheese Dips." Ha! The quest for the perfect Super Bowl snack is a noble one.... Thanks so much for lending your expertise to the foods of the proletariat!
Thank you for watching
The Superbowl is soon? Wild! Thanks for the queso recipe. The Tex-Mex restaurants around here are judge by the quality of their queso. Also if you have some seasoned ground beef you could throw it in that queso and add a beefiness to it. My favorite is queso with fajita beef in it though. There's one exception that is not judge by their queso and that's Chuy's. Chuy's has this amazing creamy jalapeno sauce that they serve with their chips. So good!
Great timing Bri! I'll be making the Chili Con Queso and the Spinach and Artichoke Dips. Thanks!
I hope you do cheers
@@BrianLagerstrom Thanks again. The Chili Con Queso was great and the Spinach Artichoke dip got rave reviews from those that like spinach and artichokes which I don't.
Bri - Love your channel!! 👍✌️ Plus it's so cute when your witty wife gets in the shot!! Merry Christmas.
You are a new recipe machine. Best cooking channel on TH-cam. Better than BWB, Nick DiGiovanni, and many more. My favorite new method is the oven Meat Sheet! Used it for chili and several pastas.
OMG! OMG! OMG! Choosing is entirely impossible! I am leaning towards starting with the Buffalo Chicken one but realistically I am probably going to eat nothing but these three dips until I explode!!! Always love your vids but especially your celebration dance at the end! Thank you for being such a foodie inspiration!
Cleaning the chile pepper after roasting is easier if you either peel it in a bowl of cold water or under the cold water from the tap.
I made the chicken buff dip. I left the blue cheese out of the dip. I did make a blue cheese crostini to put it on and garnished with celery and celery leaves. It was a touch down.
I made the spinach artichoke dip - it was A HIT. Thanks, Brian and Lorn!
I work at a restaurant called "torchy's" and the Chile con queso here is basically spot on for how we make it but how you would at home
i love making quick beer cheese with sodium citrate. it stops the cheese from splitting and holds it together quite well. beer, na citrate (not a lot), and any cheese you want
I know this is super late, but for the poblano (once it's been charred), you can just run it under cold water and peel it away with your fingers. it's a bit faster, and doesn't take a ton of the chile away.
Made the spinach and artichoke dip for our New Year's Eve snack fest. It was delicious. I've used many of your recipes, and all of them have worked.
For those seeking restaurant level meltiness, consider using sodium citrate instead of cornstarch or a roux. It is a MUCH better emulsifier, and can be purchased online.
Hey Brian, just came across your channel a few weeks ago and your recipes have become an integral part of my weekly food prep. I made the chili con queso today and it got a little gritty. I don't know what I did that would cause that to happen. If you have time to give some advice I'd love to know what mistake I could've made and what I can do differently. I love your recipes! Thanks!
I grill (pan with olive oil) the chicken for the buffalo cheese dip. It makes all the difference.
HELL YAH!! I'm off to the store! BCC Dip is in my future this week!
My god. These dips look sooo delicious! Also, I like your water estimates of spinach! My estimates are always grossly over exaggerated, but it's the only way to drive a point across!
Not gonna lie spinach dip is my fave but the buff chick looks amazing. 😍
Can't wait to try the Buffalo Chicken dip. Looks fab. Thanks again Bri!
This can be re-titled as a "pantry staple" recipe. Not just guaranteed success but it will free your time up for all the other things one must do before your party begins! (don't forget to clean under the cushions before guests arrive).
Thank you for using blue cheese in your BCD instead of pouring a bottle of premade Ranch in it! This is the first one that sounds good to me!
My mouth is watering. Definitely going to make the bufchickdip in my cast iron! So excited
I’m making all 3 today for my Super Bowl party, I’m so excited to try these out!
My personal favorite is spinach artichoke dip. I have never made it myself, but I hope to very soon.
Where can I get a DECENT garlic press? Every one I have tried just squishes the garlic and doesn't press it out! I made the Buffalo Chicken Dip and it was FANTASTIC!! Had it with celery and sharp cheese. DELISIOSO!!
Ugh! THANK you for reminding me of the amazingness of chipotles in adobo as I’m crafting a go-to buffalo chicken dip!