Hot Wing Dip Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 7 cups

Ingredients:
6 boneless, skinless chicken breast halves, cooked and finely diced *
8 ounces low fat cream cheese, at room temperature
4 tablespoons Buffalo Style Chicken Wing Hot Sauce (Prefer Texas Pete brand)
1 jar (13 ounce size) Mild Jalapeno Ranch refrigerated salad dressing & dip (Prefer Litehouse brand)
1/2 cup low fat Monterey Jack Cheese, shredded
1/2 cup low fat Cheddar Cheese, shredded
1 large bag corn chip scoops
1 large bowl celery sticks, cut into 4" lengths

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Directions:

Preheat oven to 325 degrees F.

Place the cooked and shredded chicken in a 9 inch ovenproof glass or ceramic pie pan with 2 inch high sides.

In a small, microwavable glass bowl, thoroughly combine the cream cheese, hot sauce, and dressing. Cover the bowl with a microwave safe paper towel and microwave at 70% power for 60 seconds or until warmed through.

Pour the warm cream cheese mixture over the chicken, stir gently to blend and top evenly with the shredded cheeses.

Bake for about 15 minutes or until heated through.

Serve hot with the corn chip scoops and celery sticks.

* You should have about 4 cups of cooked and diced chicken. Poached or baked chicken works best in this recipe.

This recipe from CDKitchen for Hot Wing Dip serves/makes 7 cups

Recipe ID: 61921

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