I Heart Cooking! (Buffalo Chicken Dip)

I’m always looking for snacks that warm my soul but won’t stop the shrinking waist line I have right now. I have a friend who often makes Buffalo Chicken Dip for our gatherings and no matter HOW big of a slow cooker she puts it in…IT AIN’T ENOUGH! Ha!!! Her dip is so very yummy! But today I wanted to try my hand at my own version. I sort of read up on several different versions and came up with the lowest carb version that I could and decided to try it out.

Since I have been trying to cut the carbs, I know this is a dip I can have…I just have to be creative as to what I use to scoop. I choose celery today. Of course for my family, I will have their Fritos Scoops and their Doritos. Otherwise, the only thing I got to eat tonight might have been a knuckle sandwich. (Wait, that would most likely be low carb as well. Right? Ha!)

But anyhoo, here are the ingredients you will need.

Please feel free to use whatever name brands you’d like.

1-1/2 cups Buffalo Wing Sauce

1 cup Blue Cheese Dressing

2-8 oz blocks of Cream Cheese (softened at room temperature)

6- 12.5 oz cans of Chunk Chicken Breast (drained and crumbled)

4 to 6 cups Shredded Colby & Monterey Jack

For this size recipe, use a 4 qt casserole dish. Crumble the drained chicken into the bottom of the casserole dish. Mash cream cheese into the chicken until the chicken is fully covered by cream cheese. Then add your Buffalo Wing Sauce, Blue Cheese Dressing and half of your shredded cheese. Once all is mixed well, flatten ingredients and sprinkle the remaining cheese on top.

Baked at 400 degrees for 30-45 minutes. I left it in long enough to see bubbling in the center and a nice sear to the cheese in areas.

Now it’s ready to eat! Just dip with Frito’s Scoops, Doritos…or celery sticks for you low carbers.

I will admit, there are a few changes that I will possibly implement before I make this dish again. I didn’t use a full 6 cups of cheese and it left quite a bit of grease floating on the top. If you drop to the 4 cup range of cheese, there will surely be less grease on top. Secondly, I will use a little less Buffalo Wing Sauce as the spice was fairly significant; possibly will use only 1-1/3 cup. Thirdly, I will most likely use three 8 oz blocks of cream cheese rather than two as I think I would like it a little thicker. And finally, I will possibly use 1/2 cup Ranch and 1/2 cup Blue Cheese Dressing rather than 1 cup of Blue Cheese. I will certainly let you know how it goes the second time around. Please let me know how your version goes; I would LOVE to hear!

I’ve enjoyed spending time with you in the Bloggerina’s Kitchen!

With warmest regards,

Paula