Today in honor of week 2 of the football playoffs, I am adding another dip recipe to add to my January collection. I personally love anything buffalo flavored these days – something about the spicy tomato-ey flavor combined with creamy cool cheese that has got me hooked. I therefore obviously had to include a buffalo chicken dip in my dip montage. I found this recipe which I ended up modifying from the original a bit – first, I try not to buy canned chicken, as I find it too salty and too dry - instead, I used one leftover medium-sized cooked chicken breast made the day before. Second, as with most of my recipes, I made some substitutions to reduce the fat content – namely, used light cream cheese and fat free ranch dressing. Third, I don’t know about you – but 5 cups of dip as this recipe claims to make is a LOT of dip to make for one party, no matter how awesome the dip (or the party) – so I changed the proportions to make a much more reasonable 2.5 cups. Lastly, I made it at a friend’s house – so instead of dirtying a skillet, I used the microwave to heat it! This version came out great – it has just the right amount of kick to be enjoyed by all. For a different flavor, try add blue cheese dressing instead of ranch!
Buffalo Chicken Dip – adapted from allrecipes.com, Nunpunch
- 1 medium-sized chicken breast, cooked and shredded
- 8oz package light cream cheese, softened
- 1/2 cup fat free Ranch dressing
- 1/3 cup hot sauce (such as Frank’s)
- 3/4 cup shredded cheese (I used a combination of swiss and cheddar)
- 1 bunch of celery, cleaned and cut into 4 inch pieces
Stir together chicken, cream cheese, ranch dressing, cheese, and pepper sauce in a microwave-safe container. Place into microwave. Microwave for 1 minute at a time, stirring in between, until the dip reaches your desired temperature and consistency. Enjoy with celery and crackers. And football, if you are so inclined.