makes 8 servings · prep time: 10 minutes · cook time: 30 minutes
This dip is one of my favorite things to bring to any sort of potluck-style gathering or football party. It is always the first dish wiped clean. I like to serve it with sliced cucumbers and celery sticks. It is also really great served with cut up red bell peppers and pork rinds.
ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cooked and chopped (see tip)
- 1 (8-ounce) package full-fat cream cheese, softened
- ¾ cup crumbled blue cheese, divided
- ½ cup shredded mozzarella cheese
- ¾ cup Buffalo wing sauce
- ¼ cup full-fat sour cream
- 2 cloves garlic, minced
- 1 large rib celery, chopped, divided
- 2 tablespoons chopped fresh chives, for garnish
directions
1.Preheat the oven to 375°F.
2.Place the chicken, cream cheese, ½ cup of the blue cheese crumbles, mozzarella, Buffalo sauce, sour cream, garlic, and half of the celery in a large mixing bowl. Mix until the ingredients are well incorporated.
3.Transfer the mixture to an 8-inch square baking dish. Bake for 30 minutes, or until the dip is heated all the way through and the top begins to bubble.
4.Serve in the baking dish or transfer to a serving bowl. Garnish with the remaining blue cheese and celery and the chives. Store leftovers in the refrigerator for up to 1 week.
time-saving tip: You can make this recipe with rotisserie chicken to save time in the kitchen. Be sure to read the ingredient label, as many store-bought rotisserie chickens contain added sugar.
CALORIES: 230 | FAT: 16 g | PROTEIN: 18 g | TOTAL CARBS: 2.4 g | DIETARY FIBER: 0.2 g | NET CARBS: 2.2 g
