I'm always looking for dishes that focus around protein rather than carbs. I'm a big fan of this dip when attending parties, but I've never made it myself until now. Usually it's too spicy hot for my liking. After doing some research, I found ways to calm it down so that I can enjoy it more. This dip paired with celery is the perfect mix of spice and cool for me. Typically, my MR. isn't a fan of many sauces or condiments so this one was a surprise when he admitted that he liked it and would eat it again. He's the biggest help in the kitchen when it comes to using rotisserie chickens.  I can always seem to talk him into cleaning the chicken for me since that's my least favorite part.

 20170503123552

20170503123552

Serves 10

Ingredients

1 Rotisserie Chicken, meat removed from bones (from the deli section of your grocery)

1 pkg (8oz) reduced fat cream cheese

3/4 C. Your favorite buffalo wing sauce (I prefer mild of anything spicy.)

3/4 C. Ranch dressing (you can also substitute bleu cheese, if that's your thing)

2 Tbs butter (optional, helps cut spice)

1 C. shredded mozzarella

Directions

1. Preheat oven to 375°F. Clean all the meat off of the rotisserie chicken once it's cool enough to handle. Shred as finely as possible in a big bowl with 2 forks.

2. In a medium saucepan on medium high heat, add in cream cheese and buffalo sauce. Stir until heated and combined. 

3. Add in ranch dressing and butter. You can leave out the butter if you like it more spicy. Stir until all combined. 

4. Add chicken to saucepan and stir until all chicken is coated.

5. Put mixture into 8x8 baking pan. Top with shredded mozzarella cheese. Bake for 15 minutes.

6. Remove from oven and let cool about 5 minutes. Serve with celery and enjoy warm.

Tip: I used these containers and portioned it out for the entire week so that it's super easy to grab for lunch in the morning before work. Also, I won't eat the entire pan in one sitting...

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