The Four State Food Critic is in a “themed” mood this
week. Following up on yesterday’s baked
chevre party dip, here is another great hot dip that is sure to please.
Buffalo Chicken Dip.
(Image Credit
– blog.hostthetoast.com)
Buffalo Chicken Dip
- 2-4 boneless, skinless chicken breasts – cooked and coarsely chopped or shredded
- 2 (8 ounce) packages of cream cheese
- 1 cup blue cheese salad dressing (chunky is better here)
- 1 cup hot sauce (the FSFC uses Frank’s Hot Wing Sauce – use your favorite here)
- ¾ cup chopped celery
- 6 ounces shredded cheddar cheese
Saute the celery in the hot sauce. Soften the cream cheese in a microwave and
combine with the hot sauce/celery mixture.
Add in the chicken and blue cheese dressing. Mix in half of the cheddar cheese. Pour into a baking dish and sprinkle
remaining cheese on top. Bake at 400
degrees for 25-30 minutes (or until hot and bubbly).
Serve this with tortilla chips or celery sticks. All the goodness of eating chicken wings, but
without the bones or mess!
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