Yearwood's dip took a surprisingly long time to make.
I simmered the chicken in hot sauce for about an hour, but after trying a piece, I didn't think this gave the meat that much flavor.
All the work seemed a little redundant when the recipe called for adding more hot sauce to the mayo mixture anyway.
Once the chicken had simmered, I combined this mixture with the sour cream, mayo, cheddar, and a quarter cup of blue cheese.
I thought the directions took an odd turn when they said to serve the dip "with the chicken" in step four.
Persons:
Ted Berg
Locations:
mayo, cheddar