Buffalo Chicken Dip Makes Watching Football Fun

Amy Kuras
Food & Party
13

buffalo chicken dipAre you ready for some football? Or are you someone who is right now reading this and saying "Wait, there are games this weekend?" If you fall into the first camp, you're probably having all your sports-loving friends over for a party to watch all the bowl games and looking for something to serve them; if you fall into the second, you're still having to tolerate football games at some point and may as well have something good to eat while you're being bored to death.

This Buffalo Chicken Dip is one of those appetizers that sounds sort of weird until you make it and everyone devours it (including you). It tastes like buffalo wings without the bones or sticky fingers. So, so good ... for sports fans and non-fans alike. Serve it with celery (to go with the buffalo-wings idea) and tortilla chips.

Buffalo Chicken Dip (recipe adapted from Frank's Red Hot)

INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese salad dressing (or ranch; blue cheese makes it taste more like buffalo wings)

1/2 cup any flavor Frank's Red Hot Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese (I've always used cheddar, which is delicious)

2 cups chopped cooked chicken breast (you can use canned, but it takes no time to poach a few chicken breasts while you get everything else together and tastes better)

DIRECTIONS:

Heat oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

Mix in salad dressing, Frank's Red Hot Sauce and cheese. Stir in chicken.

Bake 20 minutes or until mixture is heated through; stir. Garnish as desired.

To reduce the calories and fat here, you can substitute neufchatel cheese for the cream cheese, and reduced-fat salad dressing and cheese.

Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on high 5 minutes until hot, stirring halfway through cooking.

Slow cooker: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on high setting for 1 1/2 hours until hot and bubbly or on low setting for 2 1/2 to 3 hours. Stir.

 

Image via Frank's RedHot Sauce


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