|NotEverything (noteverything) wrote in qaf_creamsauce,|
@ 2009-11-30 22:48:00
|Entry tags:||not chicken!: poultry|
*hot and spicy fun*
So...it's been a LONG time since anyone posted a recipe here at creamsauce, so I'm going to post one myself. This is really not at all a *true* fandom asylum, but I really do enjoy sharing recipes and I'd rather share them with people I share other interests with instead of some recipe sharing site.
This is a pretty common recipe...I've seen versions of it ALL over the interwebs, but this is my take on it. I first made it a couple of months ago, just after I found out I had diabetes. I needed something for a potluck at work and wanted to make something with chicken, which is a great lean protein choice. I am a HUGE fan of buffalo chicken flavor, so this seemed like a good choice. As it turns out, EVERYONE (at least at my school) likes buffalo chicken and they gobbled this stuff up. I made it again right before Thanksgiving for another potluck and I had even more requests for the recipe than I did the first time. Another teacher told me today she's made it three times since I gave her the recipe. It's pretty good stuff, *AND* it's very low-carb.
Buffalo Chicken Dip
1 8 oz. package cream cheese (I use the fat-free kind)
1/2 cup bleu cheese salad dressing
1/2 cup Frank's Buffalo Wing Sauce
1/2 cup mozzarella cheese, grated
1 rotisserie chicken (I use mostly breast meat, but use whatever you like), skin removed and meat chopped or shredded
Preheat the oven to 350 degrees. Soften cream cheese and mix with the dressing, sauce and cheese in a glass dish. Stir in chicken and bake about 20 minutes, or until hot and bubbly. I serve it with tortilla chips for those who don't care about carbs and celery sticks for those of us who do!
Simple and delish...my favorite kind of recipe.