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Buffalo Chicken Dip
Prep: 10 minutes
Bake: 25 minutes • Makes: about 5 cups
1package (8 ounces) cream cheese
1 container (5 ounces) crumbled blue cheese (about 1 cup)
4 medium celery ribs, finely chopped (1 cup)
3-1/2cups shredded boneless, skinless rotisserie chicken meat (from about 1 chicken)
1 cup sour cream
2/3cup Frank’s® Red Hot® cayenne pepper sauce
2 tablespoons fresh lemon juice
Assorted crackers, toasted baguette slices, tortilla chips and/or vegetables
1 container (5 ounces) crumbled blue cheese (about 1 cup)
4 medium celery ribs, finely chopped (1 cup)
3-1/2cups shredded boneless, skinless rotisserie chicken meat (from about 1 chicken)
1 cup sour cream
2/3cup Frank’s® Red Hot® cayenne pepper sauce
2 tablespoons fresh lemon juice
Assorted crackers, toasted baguette slices, tortilla chips and/or vegetables
1.Preheat oven to 350°. In medium saucepot, cook cream cheese over medium heat 3 to 4 minutes or until smooth, stirring constantly with whisk. Remove from heat; stir in blue cheese, celery, chicken, sour cream, cayenne pepper sauce and lemon juice.
2.Transfer mixture to 9 x 9-inch baking dish; bake 25 minutes or until edges are bubbly. Serve warm with assorted crackers, toasted baguette slices, tortilla chips and/or vegetables.
Approximate nutritional values per serving (2 tablespoons):
73 Calories, 6g Fat (3g Saturated), 28mg Cholesterol,
212mg Sodium, 1g Carbohydrates, 1g Fiber, 5g Protein
