Buffalo-Style Chicken Chili Dip
Longing for that Buffalo wing thing without the bones? This do-ahead dip freezes well in individual containers, so you can pull them out when you want to spread a little cheer. —Brenda Calandrillo, Mahwah, New Jersey
Ingredients
- 3 celery ribs, finely chopped
- 1 large onion, chopped
- 1 large carrot, finely chopped
- 5 garlic cloves, minced
- 2 tablespoons butter
- 2 pounds ground chicken
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1/4 cup Louisiana-style hot sauce
- 3 teaspoons smoked paprika
- 1 bay leaf
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Crumbled blue cheese, optional
- Celery stalks and tortilla chips
