![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiccuLu3F3TGzEpbMTldtGKHUTQE_-dMWBncOOPVSHAK6MSH5zURoUJiwHVhrA2jPHRVNXys30blyuXtt8O2j0WSov90J5lA0SHR9BuabJnb4f0foZpwdxD8IhoilLErjaVNOsTzqjkiqQ/s320/Buffalo+Chix+Dip+2.jpg)
Since I just recently blogged about how I'm trying to cook bone-in chicken in the crockpot to shred for use at a later time, this would be the type of recipe where I'd use the chicken. Because seriously, canned chicken just isn't quite right.
Buffalo Chicken Dip
No idea where Buppy picked up this recipe, but I'm sure there are a zillion different places it can be found.
8 oz. 1/3 less fat cream cheese, softened
1 1/2 lbs. of chopped or shredded chicken
3/4 c. Frank's Red Hot Original Hot Sauce
1 c. light/reduced fat ranch or Bleu cheese dressing
Heat cream cheese, hot sauce and dressing in a saucepan over medium-low heat until smooth, creamy and a somewhat orange-y color (doesn't that just sound healthy --- "an orange-y color"?) Add chicken and continue to heat until heated through. I added chopped pickles on top as garnish and to add a little bit of crunch; I must say they were a nice addition. Serve with Tostitos, flat bread, veggies, crackers or whatever else you can think of to dip.
I'm really surprised by some of the things Buppy has introduced me to that I'd never heard of/tasted previously. Was I living under a rock? Whatever the case, my recipe repertoire just keeps on growin'! Enjoy!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIb9BLZwOeaWBF2lr19PL81CPYTJAcDPHSFApQkhPr5KXQHAYQpF3_ouivWYxIXRojGG6lL4Ld9HIp8OGJJEZJ7KbUaVhIzo4Rlx9AgKGhQ-1OMTjtcmezK70fu7z78SYdDrdVbm49dd0/s320/Buffalo+Chix+Dip+1.jpg)
No comments:
Post a Comment
I love feedback, so please let me know what's on your mind!