Sunday, November 13, 2011

Buffalo Chicken Dip

Hello ALL!
I have been doing repeat favorite meals which is why you havent heard much from me lately.

This week I have all new recipes planned so stay tuned for those. I already made my shopping list for this week, which is normally what I do on Sunday night once the kiddies are in bed. So I checked iphoto to see if I had any blogging to do......low and behold, I cant believe I didnt post this sooner. This is one of my all time favorite dips. It is all over the blogesphere and if you never made it, you are totally missing out. I made it to bring to a Giants home game, and it was so cold out, it was nice to have something warm and spicy. I tried to keep it warm as possible, but about 10 minutes into the elements and it was cold, but darn, its still so good. I could seriously make this dip a meal. Oh and once you start eating it, the moldy blue cheese on top, melts down as it gets mixed it :) Looking at the picture now, green cheese on top does look suspect!

Buffalo Chicken Dip
adapted from All Recipes

2 (10 ounce) cans chunk chicken, drained, Or 2 Cups Shredded Chicken (see note)

***NOTE on Chicken. I have used a few different versions of chicken for this recipe. I liked the canned the least. I either use unseasoned rotisserie, or even Leftover Grilled Chicken. If I am really in a rush, I will buy 2-3 already grilled breasts from my grocery store. I throw them into my mini chop and pulse it 3 times

2 (8 ounce) packages low fat cream cheese, softened

1 cup light Ranch dressing

3/4 cup pepper sauce (such as Frank's Red Hot®)

1 1/2 cups shredded Cheddar cheese

1/2 cup Blue Cheese Crumbles (optional)

1 bunch celery, cleaned and cut into 4 inch pieces

Or Scoops Chips


Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to baking dish. Sprinkle the remaining cheddar cheese & blue cheese over the top, Bake at 350 for 20 minutes. Serve with celery sticks and chips.

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