Sunday, December 21, 2008


A member of our local support group brought this dip to our holiday party. It was yummy! And, it is flavorful while still being good for us! A dip with lots of protein--always a winner! This could be eaten with a spoon if you were in the pureed stage... She used chicken breast she cooked herself and then shredded instead of the canned chicken. I am doing the same thing today! I boiled the chicken breasts the other night (boneless, skinless) while preparing dinner. After they cooled, I put them in a ziploc baggie and put it in the fridge. When I make this dip today, I'll just shred that chicken and use it! The chicken breast was on sale for $1.99 a pound, so I got a pound of chicken for $2 instead of one can for a bit more, while needing two cans! I also think that I'll add some shredded cheese on top before baking...

Servings: 3 1/2 cups dip | Prep Time: 5 min. | Cook Time: 20 min.

8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast
in Water, drained


1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2.Tips: You may substitute 2 cups shredded cooked chicken.
3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

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