Buffalo Chicken Dip
There are many variations on the web, but this is the one I had served to me by Christina, which was incredible!1 package of chicken tenderloins (or you can use canned chicken if you’re feeling lazy)
8 oz of room temp cream cheese
8 oz Blue cheese salad dressing
1 cup shredded cheese – I loved cheddar!
½ cup Frank’s Red Hot Sauce
Tortilla chips, scoops, and/or raw veggies to dip with

A food processor really comes in handy for this dish.

Poach, bake, or fry your tenderloins – then slice tiny or grind in the food processor- doing it with the with the cream cheese saves a step! Mix your other ingredients in a large bowl, reserving some of the cheddar to sprinkle on top.

Add the chicken mix, blend well, and place in a sprayed 9”x9” baking dish. Top with the garnishing cheese.

Bake at 350F for 20-30 minutes.

WARNING: I couldn’t wait, and have had a serious burn on the roof of my mouth for a week! Worth it, but please - let it rest a little before serving…

Give it a good stir. When I reheated it (it lasts well, IF you’re not sharing wink and it is wrapped), I chopped a fresh tomato that I had... A VERY good addition!

This can be made with full fat, low fat, or even no fat ingredients – it’s up to YOU! No matter how much or how little fat you desire, I can pretty much guarantee that you’ll enjoy this quick and easy “showstopper”!



Posted by Linda :
Wednesday 17 November 2010 - 01:14:02
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