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Buffalo Dip is a favorite in my husband's family and now has passed down a generation to our kids and their friends. Nothing's better during football seasons hands down! But just when I thought it couldn't get any better, we ate at City Works in the Clear Fork development in Fort Worth. They serve it topped with blue cheese and Italian Giardiniera, and it's da bomb!!!
Costello Buffalo Dip with an Italian Twist
2 Large cans of chicken
1 C. Shredded cheddar cheese
3 Large packages cream cheese
1/2 C. Frank's Hot Sauce
1 C. Ranch dressing
Blue cheese crumbles for garnish on the top
Giardiniera (large chunks of pickled vegetables) for garnish on the top - store-bought or homemade
Stir together and bake at 350 degrees until bubbly hot. This can also be microwaved for a quicker option. Top with blue cheese crumbles and Italian Giardiniera. The giardiniera can be purchased in a jar at a grocer or made from scratch. If you want make it from scratch, here is the recipe for canning. It will last for a year in your pantry!
Homemade Traditional Italian Giardiniera
•1 C. Pearl onions or small onions, quartered
•1 C. Green beans, cut into 1 inch pieces
•1 C. Cauliflower, cut into bit-sized pieces
•1 C. Carrots, cut into rounds
•1/2 C. Celery, sliced
•2 1/2 C. Water
•1/4 C. Salt
•4 C. White vinegar
•1 T. Sugar
•1/4 t. Whole peppercorn
•2 Bay leaves
•2 Whole cloves
1. Chop all your vegetables into bite-sized pieces and place them in a large bowl.
2. In a liquid measuring cup, mix together 2 1/2 c. water with 1/4 c. salt, until the salt is dissolved.
3. Pour the salt water over the vegetables, to cover. (If the water doesn't completely cover the vegetables, make another batch of salt water, as needed.)
4. Set the vegetables aside to rest in the salt water bath for 12 hours or overnight.
1. Drain and rinse the vegetables.
2. In a large soup pot, mix the vinegar, s sugar, peppercorn, bay leaves, and whole cloves. Bring the mixture to a boil.
3. Add the drained and rinsed vegetables and bring everything to a boil.
4. After coming to a boil, scoop the vegetables into clean, warm canning jars.
5. Ladle the hot liquid over the vegetables in the jars, leaving 1/2 inch of head space.
6. Cover the jars with clean lids, placing the seal around the lip of the jar. Tighten the bands over the top of the lids.
7. Process the jars in a boiling water bath for 10 minutes for pint jars or 15 minutes for quart jars.
8. Remove the jars from the water canner and set on a cooling rack to cool completely.
9. Once cool, remove the bands and test the seals on the lids of the jars. Any jars that did not seal should be refrigerated and used within 1-2 months.
10. Wipe off the jars that have sealed properly and finger tighten the bands on them.
11. Store in a cool, dry place for 1 year.