RECIPE # 4753 - CREAMY BUFFALO CHICKEN DIP, Friday, January 6, 2 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4753 - CREAMY BUFFALO CHICKEN DIP, Friday, January 6, 2012

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KATHERINE JOHNS / THE TWO KATES

 

Creamy Buffalo Chicken Dip

8 oz. fat-free or reduced fat cream cheese, softened

1/2 cup lite ranch dressing

1/2 cup Buffalo Wing Sauce

1/2 cup  shredded reduced fat mozzarella cheese

1/2 cup  shredded reduced fat sharp cheddar cheese

2 cooked chicken breasts, shredded or chopped

 

DIRECTIONS:

HEAT oven to 350°F.  Spray 1.5 – 2 qt casserole dish with non-stick spray.

In medium bowl, stir cream cheese until smooth. Mix in next 3 ingredients until smooth & well mixed.  Stir in chicken.   Pour into prepared casserole dish and bake 20 min. or until mixture is heated through, Garnish as desired with chopped parsley or cilantro. Serve with crackers, tortilla chips, &/ or vegetables.

 

Chile con queso Dip

14.5 oz can diced tomatoes, undrained

10 oz. can diced tomatoes & green chiles, undrained

1 tsp. olive oil

1/2 cup finely chopped onion

2 garlic cloves, minced

8 oz. fat-free or reduced fat cream cheese, softened

6 oz. light "Velveeta" cheese, cubed

1 tsp. chili powder

1/2 tsp. cumin

Cilantro to taste

 

DIRECTIONS:

Drain both cans tomatoes in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.

Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 4 minutes.

Add softened cream cheese; cook until cheese melts, stirring constantly.

Add tomatoes, reserved liquid, and spices; bring to a boil. Add processed cheese; reduce heat and simmer 3 minutes or until cheese melts, stirring constantly. Garnish with cilantro, if desired. Serve warm with baked or whole grain tortilla chips.

 

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