Recipe: Buffalo Chicken Dip

I made this for our last potluck at work (or as I like to call them: Fat Kid Fridays).  Everyone LOVED this dip!  I make it a bit different from other recipes online, so I wanted to share it!

Buffalo Chicken Dip
-8 oz low fat or fat free cream cheese, softened
– 1 cup low fat sour cream
-1 can chicken breast (drained)
-1 tablespoon ranch seasoning
-1 tablespoon minced dried onion
-1/2 tablespoon dried parsley
-1 cup shredded cheddar
-1/2 cup blue cheese crumbles (optional)
-1/2 cup either ranch dressing or blue cheese (can use low fat)
-Frank’s Red Hot to taste.  I probably use 1/4 or more…we like it spicy!  I honestly don’t think I would use another hot sauce…its gotta be Frank’s!

Buy it here!

Mix all the ingredients together and then warm.  I like to put it in my little crockpot to heat it, but it can also be heated in the microwave for a minute or two (stir every 30 seconds to prevent burning), or baked in a baking dish at 350 until bubbly.

Serve with crackers and/or celery.  We like it with Ranch Wheat Thins and Chickin in a Biscuit crackers.

🙂  It is the perfect tailgate food, or great for a snacking dinner.  We usually have a snacking dinner on Sunday nights where I make some appetizer foods.  This is perfect that that!  And the leftovers?  Just make some pasta and stir in the leftover dip!  Buffalo chicken pasta! 🙂


Comments

  1. That sounds like heaven.

  2. I really like the pasta idea…

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