Buffalo-Style Chicken Chili Dip
TOTAL TIME: Prep: 30 min. Cook: 30 min.
YIELD: 11 cups.
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
Ingredients
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3 celery ribs, finely chopped
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1 large onion, chopped
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1 large carrot, finely chopped
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5 garlic cloves, minced
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2 tablespoons butter
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2 pounds ground chicken
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1 tablespoon olive oil
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2 cups chicken broth
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) cannellini beans, rinsed and drained
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1 can (15 ounces) crushed tomatoes
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1 can (15 ounces) tomato sauce
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1 can (6 ounces) tomato paste
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1/4 cup Louisiana-style hot sauce
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3 teaspoons smoked paprika
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1 bay leaf
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3/4 teaspoon salt
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1/4 teaspoon pepper
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Crumbled blue cheese, optional
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Celery stalks and tortilla chips
Directions
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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.
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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.
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3.
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.
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4.
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.
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