- 2 cans 10 oz chicken breast meat
- 1/2 tbs whipped butter
- 3/4 cup of buffalo/hot sauce, of which Frank's Red Hot is the fairest of them all
- 8 oz reduced fat cream cheese
- 1/4 cup light sour cream
- 1/2 cup light ranch dressing
- 1 cup shredded sharp cheddar cheese
- 1 tbs onion powder
- 1 tbs garlic salt
Preheat the oven to 350. Drain the cans of chicken meat and pulse in a food processor until shredded into an even consistency. Stir together the chicken, 1/2 tbs butter, 1/4 cup of buffalo/hot sauce and salt and pepper to taste in a frying pan over medium to low heat. Heat until the butter has melted and you get a nice reddish pink mixture.
Move the seasoned chicken into an 8 x 8 casserole dish. Add in the remainder of the hot sauce, the cream cheese, softened, the sour cream, the ranch dressing and 3/4 cup of shredded cheddar cheese. Stir until evenly mixed, folding the cream cheese throughout the mixture. Then stir in onion powder and garlic salt. You can hold back on the hot sauce if spicy isn't your think or add up to another 1/4 or 1/3 cup if you like it really spicy. Too much and you'll get a runny dip. No good.
Place the well mixed dip into the oven for 15-20 minutes or until nice and bubbly. Remove and sprinkle the remaining 1/4 cup of cheddar cheese evenly on the top. Place back into the oven for 3 to 5 minutes or until the cheese has melted. Serve with celery sticks, carrots, pretzels, pita chips, you name it!
1/16 dip = 100 calories
BONUS: On Sunday, John decided to make a grilled buffalo chicken dip sandwich with bacon. At first I thought he had lost it, but it really does have a similar feel to pimento cheese, and holy crap it was SO GOOD. Sadly, I took photos before he decided to add bacon, but I can guarantee you it was monstrously good and should be illegal. Buffalo chicken dip grilled cheese. Write that one down, kids!