Hello everyone, I'm having a party with some finger foods and was asking a friend if I should make spinach dip as well. He had the great sugestion of making a chicken paprikash stye dip instead. I can't find any recipes like that online to give me some guidelines. I was thinking about making it as I normally do and adding in a block of cream cheese at the end to make it a similar consistency to buffalo chicken dip. I'm also thinking maybe make a roux and thicken the sauce that way. Perhaps add a bit of gelatin to sour cream before mixing that in at the end. Does anybody have a good idea of how they would go about turning chicken paprikash into a creamy party style dip? Thanks!!
Sorry, may have been unclear. Those were 3 different options I was considering, not all of them at once. I was definitely not planning on cheese as I don't really eat it and it's not an ingredient in paprikash. I ended up making the dish as normal and combining with sour cream, cream cheese, and a lot of extra paprika. Thanks for the response! Would have definitely added dill if I had it on hand.
Tell us more! Were you happy with it? And how did it go over? My family loves paprikash and I think they would like this.
How about making the dish normally the night before and enjoying it while making dip out of the sauce. Cook the sauce down and finish with some sour cream or creme fraiche. Add lemon juice, cheese, bits of chicken from the dish or bacon, etc... Depending on where you want to go with it.
making a roux sounds like a great plan! before adding any milk, you can toast the paprika as well. make sure to take it off the stovetop for that step - when paprika burns it turns bitter. be sure to use sweet and smoked paprika. i'd add creme fraiche towards the end. do not use gelatine, the texture will be awful
Thanks for the tip! I don't generally use gelatin in stuff so not super familiar with it. I got the inspo for that from a video saying you can add it to store bought stock to give it the same thickening properties that homemade can give you if you don't have homemade on hand. But since I don't use it wanted to check and see if that was a horrible idea or not lol glad to know my gut feeling was right
I love the idea of turning this into a dip and making it similar to Buffalo Chicken Dip. Here’s what I would do:
Velveeta
Onions
Garlic
Diced Canned Tomatoes
Sour Cream
White Wine
Paprika
Shredded Chicken
Salt & Pepper
If you’re interested, I can provide a recipe.
I think you have too much going on there. I would make the paprikash, remove the chicken once it is very tender, reduce the sauce by half, combine with half a block of cream cheese and maybe 1/3c of sour cream, taste for salt and possibly extra paprika, add some fresh dill, and stop. You do not need roux, you do not need gelatin, and please do not add any cheese.