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