My mom used to serve what she called a ‘munch lunch’ on weekends. I think basically this meant that she was trying to clear out any leftovers she had in the fridge from the week, and we could take it and do with it what we wanted for lunch. Sometimes it was “real” food like leftover meatloaf we could make into a sandwich, but sometimes it was cheese, crackers, some leftover tuna salad or other bits and pieces of former meals we could “munch” on for lunch.
Sometimes my boys and I purvey this idea into a fun Friday night dinner. Somehow it just feels festive to snack in front of a good movie on a Friday night.
This Buffalo Chicken dip is a family favorite. You can serve it on crackers, pitas or with celery or carrot sticks. We’ve also been known to dip chicken wings in this Buffalo Dip!
Buffalo Chicken Dip
Serves 10 – 12
1 1/2 lbs boneless, skinless chicken breasts
1 12-oz bottle Frank’s Hot Wing Sauce
8 oz reduced-fat cream cheese, softened
8 oz lite ranch dressing
1/2 cup chopped celery
4 oz shredded sharp cheddar cheese
Preheat oven to 375° F. Poach the chicken breasts in boiling water until cooked through. Drain, let cool and then pull meat apart with a fork. In a 9-inch casserole dish, spread out the chicken and pour the wing sauce over. Mix well and spread out, covering the entire bottom of the dish. In a medium sized saucepot, combine the cream cheese and ranch dressing. Whisk while heating until smooth. You don’t want any cream cheese clumps! Pour the cream cheese mixture over the chicken and spread out. Sprinkle the celery on top. Bake for fifteen minutes.
After fifteen minutes, sprinkle the cheddar cheese on top and continue baking for another ten to fifteen minutes or until the cheese has melted and is bubbling. Remove from oven and let sit for ten minutes. Stir well and serve with chips, celery sticks and buffalo chicken wings.
Nutritional Information: Calories 306; Calories from Fat 184; Total Fat 21g; Cholesterol 98mg; Sodium 1076mg; Total Carbohydrates 5g; Sugars 3g; Protein 25 g
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