Friday, February 11, 2011

Buffalo Chicken Dip


Sometimes, I just get in a dippy kind of mood.  The kind of mood where this recipe was nowhere near my cooking/menu radar when the sudden urge hit.  Bam!  Within moments of this mood hitting me, I had a piece of chicken out of the freezer and into the microwave to do an immediate thaw.  Within 10 or 15 minutes, it was done and I was munching on freshly sliced celery sticks full of dip.

Yeah.  I may be a nerd.  But you're gonna want to join me....  Of course, my family joined in the yummy goodness, but by the time our heads hit the pillows that night, this dip was history.

RECIPE FOLLOWS THE JUMP!



Buffalo Chicken Dip
adapted from Made with Love, by Diane

1 chicken breast, thawed, diced, and sauteed in olive oil and garlic until cooked through
1 package cream cheese (I used 1/3 less fat)
1/2 cup Ranch dressing (I always use Hidden Valley)
1/3 cup Frank's red hot sauce
1 cup shredded sharp cheddar cheese

Directions:
In a small saucepan, combine cream cheese, Ranch dressing, and hot sauce and stir over medium heat until melted and combined.  Add shredded cheddar cheese and melt.  Add cooked chicken and heat through.

Serve immediately with celery sticks and tortilla chips.

Crockpot Variation:
Combine all ingredients in crock pot.  Set on High until cream cheese is melted.  Turn to Low.
*Be careful to avoid boiling your ingredients in the crockpot as it will cause the hot sauce to separate from the cheese.  I much prefer the stovetop version because of this.

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