Wednesday, July 14, 2010

Buffalo Chicken Dip with Celery "Fans"

This is a delicious appetizer! The flavor of hot wings minus the mess yet cream cheesey so it's not too spicy. It's a great way to get friends and fam to eat their celery, too. :) For those who don't care for celery, serve with bread, crackers or tortilla chips. This was really good hot out of the oven but just as tasty when served cold on day 2. It was the perfect spread for sandwiches, too.


Buffalo Chicken Dip with Celery

Yield: 3 cups

  • 2 c cooked chicken, shredded and chopped
  • 3/4 c Buffalo wing sauce
  • 6-8 oz Neufchatel cheese, softened
  • 1 c Ranch dressing (I used fat-free sour cream)
  • 1/2 c shredded mozzarella cheese (I omitted)
  1. Preheat oven to 350F.
  2. In stand mixer bowl, combine all ingredients and mix well.
  3. Transfer mixture to 8x8 baking dish.
  4. Bake for 30 mins or till heated through.
  5. Serve with celery, sliced bread, tortilla chips, crackers, etc..

To avoid double dippers from contaminating your dip, cut the celery into smaller 1-2" pieces and slice the ends into 3-4 skinnier stalks. Be sure not to cut all the way if you want the "fans." This way, you get more dip on your celery so there's no need to double dip!

Celery "Fans"

  • celery
  • bowl of ice water
  1. Set aside bowl of ice water.
  2. Wash celery and cut into 1-2" pieces. 
  3. Cut ends of those pieces into 3-4 skinnier pieces.
  4.  Place prepared celery into water and allow ends to "curl."
  5. Drain and dry before serving.
Source: Adapted from Sauce and Sensibility

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