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!
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!
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.
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....
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.
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.)
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...)
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.
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!
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.
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!
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 ❤️
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.
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!
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
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!
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.
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!
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!
"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!
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.
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!
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!
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!!
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....
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.
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!
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.
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
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!
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?!?😂😂😂
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.
Oh My God you transformed the common dip into Flavor Bomb Dip Addiction! didn’t know they could get better🤯! Thank you for the foundations to create additional recipes 👏 ⭐️Fabulous teacher!
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!
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.
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
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.
I know you're the expert, but cooking that fresh spinach in the microwave, uncovered, in a glass bowl -- no fat, no seasoning -- retains more folate, and the moisture is driven off. It's basically perfect. You can add seasoning and fat later.
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!!
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!
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!
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.
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.
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.
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!
Make sure to wash your hands after touching the chicken breast! I got severe food poisoning last week for not handling chicken correctly and had to go to the hospital. Great video! 10:28 11:30
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.
For your queso dip try adding a one pound tube of crumbled and browned high quality breakfast sausage. I use Owens. People will kill each other to get at that.
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.
