Hi there everyone! This post is being brought to you buy Logan Airport WiFi! I'm so not excited about this.
I would much rather be at home on my couch getting ready to watch the Pats kick off but alas I am at the start of another business trip. In order to make myself feel a little better I figured I would take this opportunity to share with you my favorite football season recipe. Well if I am being honest it is my favorite any season recipe. My buffalo chicken dip!
These little guys pack a bit of a punch and can either be made on a stovetop or in a crock pot, depends on your style of tailgating :)
The recipe is super easy and takes no time at all so you can make this right before your crew shows up or the night before. Here's how it's done...
What you need:
1 cup Franks Red Hot
1 cup light ranch dressing*
2 cans of chicken**
2 cups reduced fat sharp cheddar cheese (shredded)
2 8oz packages of reduced fat cream cheese
Couldn't be simpler! Start with the cans of chicken, the franks red hot and the ranch dressing. Warm that up to the point where it just begins to bubble. Add one package of the cram cheese and stir until it is pretty much melted in, then do the same for the second package. I like to let mine melt totally so that I don't have to deal with lumps of cream cheese later. Last step is add the majority of the shredded cheese and stir until melted. One thing to note is that I always use the low fat versions of things, not the full fat, to make sure that the cheese melts well and the dressing isn't too runny. I also use the larger sized cans of chicken but the regular size work just as well, i just happen to like a lot of chicken in mine! DONE!
Transfer to your serving dish and use the little bit of cheese left over to top it off. Serve it with carrot or celery sticks, chips or wheat thins and enjoy!
The crock pot version is even easier, toss it all in and let'er rip!
I hope you and your crew enjoy!
GO PATS!!!
No comments:
Post a Comment