Save on Pinterest

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
  • Total Time
    Prep: 30 min. Cook: 30 min.
  • Makes
    11 cups

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

Directions

  • In a Dutch oven, saute the celery, onion, carrot and garlic in butter until tender. Remove and set aside. In the same pan, cook chicken in oil until no longer pink; drain.
  • Stir in the broth, beans, tomatoes, tomato sauce, tomato paste, hot sauce, paprika, bay leaf, salt, pepper and vegetable mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 12-15 minutes or until slightly thickened. Discard bay leaf.
  • Serve desired amount of dip; if desired, sprinkle with cheese. Serve with celery and chips. Cool remaining dip; transfer to freezer containers. Cover and freeze for up to 3 months.
  • To use frozen dip: Thaw in the refrigerator. Place in a saucepan; heat through. If desired, sprinkle with cheese. Serve with celery and chips.
Nutrition Facts
1/4 cup (calculated without cheese and chips): 64 calories, 3g fat (1g saturated fat), 15mg cholesterol, 192mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 5g protein.

Recommended Video