——creativity never goes out of style——

Buffalo Chicken Dip

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I always like getting back into routine after the holidays but one thing I will surely miss about all the celebrations…..being the guest at family dinners and not having to cook!
Don’t get me wrong… I love cooking but lately I have no inspiration (even with Pinterest!) and the idea of coming up with a dinner idea, grocery shopping and then preparing a meal sounds as daunting as laundry day. To my contentment, we went to about five family gatherings over the past two weeks and I loved not worrying about dinner. Bringing an appy seemed a cinch compared to creating an entire meal.

Speaking of appetizers, I give props to my girlfriend Tiff who first introduced this combination to me last year. So when we had friends over on the holidays I scoured the internet to find a similar recipe. My favourite was from the Frank’s RedHot website. It was so good, I made it again to take to a family dinner. I don’t usually like hot sauce on the best of days but I could practically eat this dip by the spoonful. So for the hot sauce lovers like my brother and hubby, they devoured it! It’s super easy to make, and since it makes 4 cups of dip, you’d be hard-pressed to buy that much dip for the same price, and nothing beats homemade. If you don’t plan on serving a big group, you can always combine all the ingredients, then divide the dip in half. Cook half of it right away and freeze or refrigerate the other half to cook for another day. I served it with crackers, tortilla chips and vegetables. Celery was my favourite. Hope you like it!

Ingredients:

  • 1/2 cup (4oz.) cream cheese, softened
  • 1/4 cup blue cheese or ranch salad dressing
  • 1/4 cup Frank’s RedHot Sauce
  • 1/4 cup crumbled blue cheese or shredded mozzarella cheese
  • 1 can (12.5 oz.) Chunk Chicken Breast in Water, drained (you could always used fresh cooked chicken as well)

Directions:

1. Preheat oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

2. Mix in salad dressing, Frank’s RedHot Sauce and cheese. Stir in chicken.

3. Top with a little shredded cheese and bake for 20 min. or until mixture is heated through; stir. Garnish as desired.

I even added more hot sauce afterwards because I was just lovin’ the sweet, tangy spice. It will now be my go-to-appetizer. As for dinner tonight…. I don’t have to cook again! My hubby and I are headed up to the ski hill right now to spend the weekend with our close friends Lise and Jeremy who are cooking Pad-Thai for us!! Another night where I don’t have to cook! Yahoo!! Well until tomorrow morning….. I’m more than happy to make a big homemade waffle breakfast! Mmmmm…. waffles, strawberries and whip cream. Hope you all have a great weekend!!

Frank’s RedHot Sauce. I put that $@&!* on everything!

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