03 May 2012

Not a great picture, but it was the best I could do before the party crowd completely devoured it!  This is a dip I made for my daughter's birthday party in February.  You can find a million gazillion recipes for buffalo chicken dip online, but this is how I made mine.

Buffalo Chicken Dip

8 oz. cream cheese, softened
½ cup low fat sour cream
1½ cups chicken, cooked and shredded
¼ cup crumbled bleu cheese
¼ cup Frank’s wing sauce

Preheat oven to 350°.

In a medium bowl, stir together the cream cheese and sour cream.  Add in the chicken, bleu cheese, and hot sauce. Stir well to combine.  

Pour into a small oven-safe dish.  Bake in oven for about 20 minutes, or until warmed through.  You can also put the dip into a small slow cooker set to warm.

Serve warm with celery stalks, carrot sticks, and/or crackers.

Makes 2½ cups.

It was a huge hit at the party.  It's great because it's a little bit spicy, but the creaminess and the blue cheese really balance it out well.  And I love the beautiful orange color; so festive!

I served it with carrot sticks, celery sticks, and crackers.  I think the crackers were most popular, though.  I kept it warm by putting it in a server with a tealight underneath.  I didn't have the right size slow cooker for this situation.  I think it would be good cold too, though.

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