Are 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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Comments 13
mmmmmmmmmmmm.... i make this often to take to parties. i add a little finely diced celery for a titch of crunch. YUM
Hmm! Looks interesting. Might have to try this out for my husband. :)
I def need to try this
this stuff is so great, i slow-cook a chicken the night before and use half for a double portion of this and the other for homemade chicken soup. we also use ranch instead of blue cheese, but i wouldn't mind either! LOVE IT!
I make this-so good-but yes-I use canned chicken (shred it up-to me it's kinda gross if it's left in chunks)-I use RANCH dressing (Which-btw-the recipe on the bottle of Frank's Hot Sauce states RANCH-not blue cheese) and do not add the shredded cheese-doesn't actually need it to be good.
It's best hot-but it's good cold if there's any leftovers.
Pop it in the microwave-it's all good!!!!
I make something very similar to this. YUM!
I am going to try this out this weekend for my daughter's birthday party. Thanks!
Tried this tonight, Amy I give you mucho kudos, it was fab!