Thursday, February 10, 2011
Buffalo Chicken Dip
I adapted this recipe from The Bitten Word, written by two local D.C. guys (whom I've never met) who make recipes from different food magazines.
8 oz Neufchatel Cheese (or Light Cream Cheese)
1/2 Cup Light (Organic) Ranch Dressing (or Bleu Cheese Dressing)
1/2 Cup Wing Sauce
1 lb. Chicken Breasts (Cooked and Shredded)
3/4 Cup Shredded Monterrey-Cheddar Cheese or Part-Skim Mozzarella Cheese (or Bleu Cheese Crumbles if using Bleu Cheese Dressing)
1. Preheat oven to 350 degrees F.
2. In 8x8 Glass Baking Dish, or a 9-inch glass pie dish, use a fork to combine the Neufchatel (or Light Cream) cheese, ranch dressing, and wing sauce.
3. Fold in shredded chicken and shredded cheese. Stir the entire mixture until well combined. Note: For the chicken breasts, I boiled them, then used two forks to shred the chicken.
4. Bake for 25-25 minutes, or until hot and bubbly.
Serve with celery sticks, water crackers, wheat crackers, pita chips, other cut-up veggies, or French bread slices.