Buffalo Chicken Wing Dip

I can’t say I’m a big football watcher, but snack food is a concept I can really get behind. This dip tastes like buffalo-style chicken wings and is great for parties. Or, you could just keep it all to yourself; I can neither confirm or deny doing that more than once, so no judging here^^

Chicken dip 5

Ingredients

1 8 ounce can chunk chicken, drained
1 8 ounce block of cream cheese
1 cup shredded cheese of choice, divided in 1/2 cups
1 cup ranch dressing of choice
about 1/4 cup hot sauce

Corn chips, celery stalks, etc for diping

optional
2 stalks celery, minced
1 1-2 cloves minced garlic
A spash or two of milk to thin out dip

Substitutions
Shredded left over roast chicken, or a baked chicken breast can be used instead of canned.
neutfael cheese is a lower fat option to cream cheese, as is low fat shredded cheese and ranch.
Actual buffalo wing sauce can be used instead of hot sauce, but you may need a bit more to get the same flavor.

Instructions:

1, Start oven at 180 C (350 F). Put the cream cheese, ranch, and chicken hunks to the baking dish. If you’re going to put garlic in do that now.

Chicken dip 1

2, Heat in the microwave or oven for 1-2 minutes; you want to melt the cream cheese enough you can mix the dip. Add 1/2 cup shredded cheese, and the optional minced celery. If you’d like to thin the dip out a bit (it’s about the consistancy of crunchy peanut butter) add a bit of milk. It’s not going to get any thinner or thicker after baking, so get it how you’d like it now^^

Chicken dip 3

3, Cover the dip in the remaining shredded cheese and the hot sauce.

Chicken dip 2

4, Bake until it’s thoroughly heated and bubbly around the edges.

Chicken dip 4

Serve with Frito-style corn chips, celery, or my favorite; sugar snap peas. Makes 1 8×8 inch square or pie pan, about 10-12 servings

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