Appetizers

Buffalo Chicken Dip

Makes about 6 cups

Buffalo Chicken Dip

Makes about 6 cups

For the big game or the next holiday gathering, this dip is sure to please a hungry
crowd. The hand mixer makes quick work of shredding cooked chicken. Use this trick for weekly meal prep; shredded chicken can be the foundation for countless meals.

Nutritional information per serving (½ cup):Calories 213 (75% from fat)
carb. 2g
pro. 12gfat 18g
sat. fat 10g
chol. 69mg
sod. 704mg calc. 64mg
fiber 0g

Ingredients

  • olive oil or nonstick cooking spray
  • 1whole roasted chicken, warm, about
  • 3½pounds
  • 1celery stalk, diced
  • 16ounces (2 standard packages)
  • cream cheese, each cut into 4
  • pieces, room temperature
  • 1teaspoon kosher salt
  • ½teaspoon freshly ground black pepper
  • 6to 8 tablespoons hot sauce*
  • 1cup crumbled blue cheese

Preparation

  1. 1. Preheat oven to 375°F with the rack in the
  2. middle position. Lightly coat the inside of a
  3. 1½-quart baking dish with cooking spray.
  4. Reserve.
  5. 2. Remove all meat from the roasted chicken
  6. and put into a large mixing bowl. Mix on
  7. Speeds 1 to 2 to shred the chicken, about
  8. 30 seconds. Once shredded, add the celery,cream cheese, salt, pepper, and hot sauce.
  9. Continue to mix on Speed 2 until ingredients
  10. are well combined, about 1 minute.
  11. 3. Transfer the dip to the prepared baking
  12. dish and top with the crumbled blue
  13. cheese. Bake for about 40 minutes, until
  14. hot and bubbling.
  15. 4. Serve with cut veggies, bread pieces, or
  16. tortilla chips.
  17. * We developed this recipe to be on the
  18. milder side, so either adjust the hot sauce
  19. accordingly or serve with some hot sauce
  20. on the side, for those who like it extra spicy.