I mentioned a Buffalo chicken dip in my earlier post; here it is. I don't make this often, because I find it positively addictive. I usually serve it with celery sticks and Melba toast, but any sturdy cracker will do. (Or, alternatively, a spoon. Hee.)
The original recipe calls for a full stick of butter. I halved that, with excellent results. I also use low-fat cream cheese (Neufchatel) in place of regular; no one will know the difference. I'm sure you could also use reduced-fat cheddar on the top of this.
Buffalo Chicken Dip
4 boneless skinless chicken breast halves
8 ounces low-fat cream cheese (Neufchatel), softened
1 cup blue cheese (or ranch) dressing (I recommend Marie's Premium Super Blue Cheese)
3 celery ribs, diced
1/4 cup butter (1/2 stick)
1 cup hot pepper sauce (I recommend Frank's Red Hot or Texas Pete)
8 ounces cheddar cheese, shredded
Preheat oven to 350˚F.
Gently simmer chicken in water or chicken broth until cooked through. Cool slightly, then shred or cut into chunks. Place in a large bowl.
In a small skillet, sauté celery in butter until soft. Mix into chicken.
In a small bowl, mix softened cream cheese and dressing. Stir into the chicken mixture. Add hot sauce and stir well to combine.
Place mixture in a 9x13" baking dish. Sprinkle shredded cheese on top. Bake for 25 minutes or until heated through and cheese is melted.
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3 spoons thrown:
I'll have some toast made in a jiffy and be on the next plane.
I'm waiting. We have leftovers.
Buffalo Chicken Dip is becoming so popular! It even has it’s own website: http://www.BuffaloChickenDip.com. I make it using Swanson Chicken because it is so easy to use canned chicken and Swanson’s is made with only white meat (I work for them so I know). Our recipe is a little bit different than yours, but we get compliments on it all the time!
Here's the recipe I use:
Ingredients:
1 pkg. (8 ounces) cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup any flavor Frank's® RedHot® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese (about 2 ounces)
2 cans (9.75 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained
Assorted fresh vegetables or crackers
Directions:
Heat the oven to 350°F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir before serving. Serve with the vegetables and crackers for dipping.
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