Mega Buffalo Chicken Dip Lasagna for Game Day | Cookin' Somethin' w/ Matty Matheson

Click https://betterhelp.com/Matty for 10% off your first month of therapy with our sponsor BetterHelp. Join over 4 million people who’ve met with a therapist on BetterHelp and started living a healthier, happier life. GET YOUR BALLS IN THE BIG GAME WITH THIS BUFFALO CHICKEN DIP THIS IS FOR ALL THE GOOD HOMIES OUT THERE AND IF YOU NEED A GOOD HOMIE ME AND THIS DIPPY ARE HERE FOR YOU! RIP IT AND DIP IT ON THIS EPISODE OF COOKIN’ SOMETHIN’ Join this channel to get access to perks:    / @mattymatheson   INGREDIENTS: For the Buffalo Chicken 1 cup Frank’s hot sauce 6 tablespoons butter 1 teaspoon garlic powder ½ teaspoon cayenne pepper 1 ½ rotisserie chickens, deboned and chopped For the Dip 2 (8 ounce) block cream cheese 1 (8 ounce) block white cheddar cheese ½ cup milk 8 ounces blue cheese, divided 4 ounces whole milk mozzarella, shredded Kosher salt and black pepper For Assembly 1 small yellow onion, diced Sliced kosher dill pickles 1 small head iceberg lettuce, shredded 2 celery ribs, sliced 10 flour tortillas, warmed COOKING METHOD: 1. Preheat the oven to 400°F. 2. In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese and half of the blue cheese. Whip together at low speed to combine, then increase the speed and whip for 2 minutes to aerate it. 3. Layer the whipped blue cheese in the bottom of the casserole dish, top with ⅓ of the chicken, then the shredded cheddar and mozzarella, and repeat until everything has been used. Top with remaining blue cheese and mozzarella. 4. Remove the dip from the oven and allow to cool for 5 minutes. Spoon the warm dip into the tortilla and top with salsa.