Buffalo Chicken Dip

Easy Buffalo Chicken Dip

Buffalo Chicken Salad

Corn Chip Chili Cheese Dip

Slow-Cooker Buffalo Chicken Dip

Beef Chili Cheese Dip

Southwest Chicken Chili

Chili Queso Dip

Vegetarian Buffalo Dip

Bacon Buffalo Chicken Dip

Pressure-Cooker Buffalo Chicken Dip

Buffalo Bites

Buffalo Chicken Chili

Home Dishes & Beverages Dips Bean Dips

Buffalo-Style Chicken Chili Dip

Name: Buffalo-Style Chicken Chili Dip
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 11 cups.
Cuisine: North America, Mexican
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) 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, optional; Celery stalks and tortilla chips

4 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 30 min.

Makes

11 cups

Updated: Mar. 18, 2022

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

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

Next Recipe

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) 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, optional
Celery stalks 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; if desired, sprinkle with cheese. Serve with celery and 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. If desired, sprinkle with cheese. Serve with celery and chips.

Nutrition Facts

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

Buffalo-Style Chicken Chili Dip

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home