I started off with one from a blog but it used salad dressing. It was a good idea but if I was gonna eat something that good that was bad for me I wasn't going to waste my cheese calories on unpronounceable additives and preservatives. So I made my own. From scratch.
And this is what I came up with.
Buffalo chicken dip
Ingredients
1 cup no fat sour cream
½ cup low fat buttermilk
2 tbsp low fat mayonnaise (optional but I like the
extra creamy goodness it provides)
1 container crumbled blue cheese (don't you dare get low fat - ewwww!)
2 cups shredded/diced cooked chicken
1 bag shredded tex mex or habenero cheddar cheese
½ cup hot sauce of your choice (more if you
like SPICY like I do)
1 ½ tsp minced garlic
½ tsp smoked paprika
1-2 tsp of chilli flakes (again – optional
if you don’t like heat)
Pinch of salt
Fresh ground black pepper to taste
Directions
- Preheat oven to 350;
- Mix all the ingredients together in an oven safe dish;
- Taste and add more hot sauce (if, like me, you have a cast iron stomach);
- Bake for 15-20 minutes until bubbly and all the cheese has melted into an oozy mass of deliciousness;
- remove from oven, sprinkle top with more smoked paprika and some cayenne pepper
- Serve warm with Tostitos, carrot sticks and celery (for the illusion of healthful munching)
Eat
Enjoy!
(FYI – the dip refrigerates well and tastes
even better the next day! Just zap it in the microwave for a minute to make it
oozy good again)
