Buffalo-Style Chicken Chili Dip Recipe

Buffalo-Style Chicken Chili Dip Recipe photo by Taste of Home

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Longing for that buffalo wing thing without the bones? This do-ahead dip freezes well in individual containers, so pull them out when you need to spread a little cheer. —Brenda Calandrillo, Mahwah, New Jersey

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Buffalo-Style Chicken Chili Dip Recipe

Prep: 30 min. Cook: 30 min.

Yield: 44 Servings

30 30 60

Ingredients

3 celery ribs, finely chopped
1 large onion, chopped
1 large carrot, finely chopped
5 garlic cloves, minced
2 tablespoons butter
2 pounds ground chicken
1 tablespoon olive oil
2 cups chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (15 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/4 cup Louisiana-style hot sauce
3 teaspoons smoked paprika
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon pepper
Crumbled blue cheese and tortilla chips

Directions

In a Dutch oven, saute the celery, onion, carrot and garlic in butter until tender. Remove and set aside. In the same pan, cook chicken in oil until no longer pink; drain.
Stir in the broth, beans, tomatoes, tomato sauce, tomato paste, hot sauce, paprika, bay leaf, salt, pepper and vegetable mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 12-15 minutes or until slightly thickened. Discard bay leaf.
Serve desired amount of dip; sprinkle with cheese and serve with chips. Cool remaining dip; transfer to freezer containers. Cover and freeze for up to 3 months.
To use frozen dip: Thaw in the refrigerator. Place in a saucepan; heat through. Sprinkle with cheese and serve with chips. Yield: 11 cups.

Nutritional Facts 1/4 cup (calculated without cheese and chips) equals 64 calories, 3 g fat (1 g saturated fat), 15 mg cholesterol, 192 mg sodium, 6 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Buffalo-Style Chicken Chili Dip in Taste of Home February/March 2012, p25