Wednesday, December 28, 2011

Buffalo Chicken Dip & a Happy New Year!

Is your menu all planned for your New Year celebrations? I am still debating on a few appetizers, but there is one that will FOR SURE be served at our party this year. I am a big fan of buffalo and blue cheese, so this dip is right up my alley! It is creamy, spicy and full of flavor. I love that it has chicken in it so it gives the dip a little more substance than just cheese. This dip is perfect served with crackers, celery (if you are trying to be healthy ;), bread pieces or tortilla chips. No matter what you serve this dip with, you are sure to love it! Just be careful not to burn your dip (like I did!) when you broil it--the cheese gets nice and golden brown pretty quickly ;) Happy New Year!

Buffalo Chicken Dip
8 oz. cream cheese, softened
1/2 c. mozzarella cheese, shredded
1/2 c. blue cheese or feta (If you don't like blue cheese use is delicious with both types of cheese)
1/2 c. ranch dressing
1/2 c. franks hot sauce
1/2 c. green onions, sliced
1/4 c. cheddar cheese, shredded
2 chicken breasts, cooked and cubed/shredded
Crackers, chips or celery
Cook the chicken until no longer pink and shred for later--I used cooked and shredded chicken I had from my freezer. Set the chicken aside. In a microwave safe bowl, heat the cream cheese in the microwave until soft. Add the remaining ingredients and stir until combined. Add the chicken to the dip. Place the dip in a 8x8 or 9x13 pan that has been sprayed with cooking spray. Bake at 350 for 15-20 minutes, or until the dip is slightly golden brown. If you don't have a lot of time you can also broil the dip for 2-3 minutes, watching carefully that the dip doesn't burn. Serve the warm dip with crackers, pieces of bread, slices or celery or tortilla chips.

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