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Buffalo-Style Chicken Chili Dip

Buffalo-Style Chicken Chili Dip
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
44 ServingsPrep: 30 min. Cook: 30 min.

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
© Taste of Home 2013

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Buffalo-Style Chicken Chili Dip (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013