I’ve already had a few people ask me if I was going to switch my whole family to a gluten-free diet. Nope! So don’t unsubscribe because I promise to post those gluten-loaded recipes, but the reviews will have to come second-hand 🙂
I have already gone through my previous posts and labeled those that are gluten-free and will continue to do so. There are a lot of great recipes out there, both with and without gluten, and I hope to find a great balance for everyone involved!
There are so many different versions of this recipe out there, but I adore my version the best. I think it is the perfect proportion of all five ingredients. Not too heavy on any one. Perfectly balanced. Yes, you can substitute out the blue cheese for a ranch, but the blue cheese really is quite subtle (again, that perfect balance!) so don’t dismiss it before you try it. I think it is considerably better with the blue cheese than the ranch and I don’t like blue cheese 🙂
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Buffalo Chicken Dip
Ingredients
- 12 ounces cream cheese, room temperature
- 3/4 C blue cheese salad dressing
- 1 C shredded cheddar cheese
- 3 1/2 C cooked chicken, shredded
- 1 C Franks Hot Sauce for Wings
- 1 C shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees. Spray a 2 qt baking dish with nonstick spray.
- In a medium bowl, mix together the warm, shredded chicken with the hot sauce. Allow to sit for 10 minutes.
- In a separate bowl, mix together the cream cheese, salad dressing and 1 C of shredded cheese. Add the chicken mixture and mix thoroughly. Pour into the greased pan and sprinkle with the other 1 C of cheese. Bake for 40-45 minutes until bubbly. Serve with Fritos.
Nutrition
- Serving Size: 1/12th
- Calories: 302
- Sugar: 2g
- Sodium: 911mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 65mg
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