Buffalo Chicken Dip
- Servings: Plenty
- Prep Time: 10 Minutes
- Cook Time: 20 minutes
- Total Time: 30 Minutes
|1 pkg||Chicken Tenderloins or Breasts|
|½× 8 oz||Container Low Fat Sour Cream|
|⅔× 8 oz||Tub Fat Free Cream Cheese|
|1 bottle||Favorite Wing Sauce|
|Pepper &/or Other Favorite Spices|
|1 tsp||Olive Oil|
Take out and chop the chicken into small bite size pieces and let them marinate in some of the hot sauce for a 5-7 minutes.
After you feel it has marinated long enough, heat up the olive oil in your pot and cook up the chicken. I like to dump it all in with the marinade. When it is cooked through, take it out and chop it up to even smaller pieces and place in the baking dish. There is no right or wrong in the chipped sizes here. Cut it up to be as chunky and thin of a dip as you like.
Next, turn down the heat a little and take the sour cream and cream cheese and place in the pot you just used for the chicken and let it melt together. When it is smooth, mix in the remaining hot sauce. After that is thoroughly mixed, add the chopped chicken back in and let simmer for 2 minutes.
Finally, place in baking dish and bake for 15 minutes at 375 degrees. This makes a nice crust on top.
Remove and serve with tortilla chips or pita chips. (I like the pita for the extra crunch)
This is a great and quick recipe for this dip. I try to use a pot over a pan for the chicken. This definitely helps keep it a one pot cooking process. I don't know about you, but I am not a big fan of doing dishes so the fewer the better. Enjoy everyone!