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