Buffalo Chicken Dip

It’s football season!!!!!  Now I understand that most football fans have to wait for Sunday for their season to officially start, but the World Champion New England Patriots start tomorrow so I want to make sure everyone is ready.  Things get a little crazy in the Costello household during the Patriots season – our Pats flag will be flying proudly out front, our kitties will be chasing a penalty flag all over the house that I throw after calls I don’t agree with, the shouting can be heard from the street and of course there will be plenty of beer in our Patriots koozies.  To round it all out is Buffalo Chicken Dip.  I could seriously eat an entire dish of this myself it’s so good.  I used to call it Shawn’s Chicken Dip because my friend Shawn made it for me the first time and I fell in love.  To her credit she did finally admit that she got the recipe off of the Frank’s Red Hot bottle.  She did take some liberties to lighten up the original recipe and I have done the same.  Frank’s is definitely the key but they suggest using canned chicken (!!!) and all full fat ingredients.  I sub in roasted chicken and lower fat alternatives – yes it’s delicious with whole fat cream cheese but I have tried it both ways and honestly you are not going to notice much of a difference.  In a season with lots of beer and calorie laden food I try to find some ways to lighten things up where I can.  For the blue cheese you should use the best you can find – it’s a small amount but the better the cheese the more impact it makes.  This dish freezes pretty well – it is definitely better eaten day of, but I make a big batch and divide it and freeze it all the time.  If you take it out of the freezer the morning of game day, it will have defrosted enough by game time (you may have to cook it a smidge longer).  I like to serve this dip with celery, carrots and Multigrain Tostitos which are actually a bit healthier than the regular but I like them because they have a lot more flavor.  Here is to the opening of a new season and GO PATS!!!

Buffalo Chicken Dip (printable version at the end of the post)

Inspiration:   Frank’s Red Hot 
Special Equipment:  none

  • 2 cups of shredded chicken breasts (approximately 1 rotisserie chicken breast)
  • 3/4 cup Frank’s Red Hot sauce
  • 1/4 cup light blue cheese dressing (I use the Wegman’s brand)
  • 2.5 ounces crumbled blue cheese (here go as high quality as you can – it really makes a difference)
  • 8 ounces room temperature light cream cheese (do not go with fat free – 1/3 less fat is best)

Mix all of the ingredients together and pour into a 9 by 12 inch baking dish.  If you want to freeze cover tightly with aluminum foil and keep in the freezer for 3 months.  If not bake in a 350 degree oven for 20 to 30 minutes.  Serve hot.

Buffalo Chicken Dip

  • Servings: 4-6
  • Time: 30 minutes
  • Print

Special Equipment:  none

  • 2 cups of shredded chicken breasts (approximately 1 rotisserie chicken breast)
  • 3/4 cup Frank’s Red Hot sauce
  • 1/4 cup light blue cheese dressing (I use the Wegman’s brand)
  • 2.5 ounces crumbled blue cheese (here go as high quality as you can – it really makes a difference)
  • 8 ounces room temperature light cream cheese (do not go with fat free – 1/3 less fat is best)

Mix all of the ingredients together and pour into a 9 by 12 inch baking dish.  If you want to freeze cover tightly with aluminum foil and keep in the freezer for 3 months.  If not bake in a 350 degree oven for 20 to 30 minutes.  Serve hot.

2 Comments

  1. Pingback: Super Bowl Food Round Up | A Capitol Contessa

  2. Pingback: Grilled Chicken Wings | A Capitol Contessa

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