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Buffalo Chicken Dip

by Michele Pesula Kuegler | March 15th, 2010 | Appetizers, Recipes
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Last weekend my husband and I had dinner with friends.  They were preparing the main course, so we brought the appetizer and dessert.  Chatting with my friend to determine everyone’s likes and dislikes, we concurred that a dip would work.  And as everyone liked at least slightly spicy food, something with a little heat would work.

At this year’s Super Bowl party another set of friends had brought Buffalo Chicken Dip, which we all liked, so I got a copy of that recipe.  While I could have made the dip exactly as her recipe directed, I decided to make some changes.  To intensify the spicy flavor, I cooked the chicken in the hot sauce.  Rather than having layers, I mixed almost all of the ingredients into one dip.  Thankfully the changes worked well, and we had a different version of this same yummy dip.

The dip paired well with both white and red wines and was a great start to our evening.  Followed by grilled-to-order steaks, roasted potatoes and asparagus, and carrot cake, it was a fabulous night of eating and chatting.  I am looking forward to both making the dip and visiting with these friends again!

Buffalo Chicken Dip


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Cook Time
25 min

Cook Time
25 min

Ingredients
  1. 2 lbs. chicken breast, diced
  2. 1 5-oz. bottle hot sauce*
  3. 2 8-oz. packages low fat cream cheese, softened
  4. 4 oz. blue cheese dressing
  5. 2 cups shredded cheddar cheese
  6. tortilla chips & celery sticks
Instructions
  1. Place diced chicken and entire bottle of hot sauce in a small sauce pan.
  2. Bring to boiling, then reduce heat to low, and simmer until chicken is fully cooked, about 15 minutes.
  3. Preheat oven to 350.
  4. In a large mixing bowl combine cream cheese and blue cheese dressing until smooth.
  5. Add chicken and any remaining hot sauce, and mix well.  Pour into a large casserole dish, and top with shredded cheese.
  6. Bake for 20-25 minutes, or until cheese is melted and dip is bubbly.
  7. Enjoy dip immediately with tortilla chips and celery sticks.
Notes
  1. *I used Dave’s Gourmet Scotch Bonnet Hot Sauce.
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