Buffalo Chicken Dip

I never really thought about writing up this appetizer for RGK but it has quickly become a favorite (My sissy Hil asked me to make it for her for lunch today and Ashley Tisdale requested it for her halloween party!) in my family. There are a couple versions of this dip floating around the internet, but most of them have mayo or heavy cream. For my version I cut a few calories without sacrificing the goodness. I used less cheese, fat free cream cheese and amped up the chicken, but feel free to adjust to taste.

For any of you girls throwing football parties, this is a major hit with the boys. Serve it with tortilla chips. For a healthier option try celery sticks or use romaine spears as taco shells!

What you need:

half of an 8 oz fat free cream cheese

1/2 cup shredded cheddar cheese

1 rotisserie chicken

1/2 cup of franks red hot

1/2 packet of dry ranch dressing seasoning or 1/4 cup of ranch (the dry packet really rocks!!)

1 cup of chopped celery

1/4 cup of chopped green onion



How to:

Pre-heat over to 375 degrees.

Wash your hands!

Using your fingers pull the chicken off the bone. Removing any bones or yucky parts. Some people like the skin, you can choose to take it or leave it.

Don't forget to pull out the wishbone and make a wish!

In a large mixing bowl, combine all ingredients. Mix, and transfer in to a oven safe dish. Bake for about 10 minutes. Remove from the oven and mix again. You should repeat until the mixture is nice and blended.

While the RGK version of this dip is actually a little more chicken than it is dip, it is just as delicious and satisying as the super cheese variety.




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