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

Buffalo-Style Chicken Chili Dip Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES:44 servings
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES: 44 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. To use frozen dip: Thaw in the refrigerator. Place in a saucepan; heat through. Sprinkle with cheese and serve with chips. Yield: 11 cups.
Originally published as Buffalo-Style Chicken Chili Dip in Taste of Home February/March 2012, p25

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Buffalo-Style Chicken Chili Dip

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Dec. 16, 2013

We liked it. It is not a thick dip.

MY REVIEW
Reviewed Feb. 20, 2012

Tons of work and not good enough to share with company

MY REVIEW
Reviewed Jan. 27, 2012

WOW! Great for dinner, too. Freeze a few family portions for those cold nights.

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