dip
dip

I wanted to come up with a hot dip that had all the flavors of Buffalo wings.
This is how it came out, and it’s awesome!

  • 1 pound (455 g) cream cheese at room temperature
  • 4 ounces (115 g) crumbled blue cheese
  • 4 scallions, minced
  • 2 garlic cloves, crushed
  • 1 teaspoon Worcestershire sauce
  • 1 cup (225 g) cooked chicken, minced
  • 1/2 cup (120 ml) Buffalo wing sauce

Turn on the slow cooker set to low and put the cream cheese in it. Dump in the blue
cheese, too.
Mince your scallions fine—I used my food processor. Add them to the cheeses and
crush in the garlic. Add the Worcestershire, too.
Mince your chicken quite fine. I used two skinned chicken leg and thigh quarters that
I simply covered with water in my slow cooker and let cook on high for 3 to 4 hours.
(I did this earlier in the day.) I stripped the meat off the bone and used my kitchen
shears to snip across the grain, so it naturally came apart into little bits. If you don’t
want to work that hard, you could use canned chunk chicken, I bet—just drain it and
mash it up good. Anyway, stir your teeny bits of chicken into the cheese mixture,
which should be getting soft by now. Make sure it’s all well blended and then put the
top on the pot and let the whole thing cook for 3 to 4 hours.
An hour before your party, pour the buffalo wing sauce—I used Wing Time brand—
evenly over the cheese mixture and re-cover the pot. Let it cook for that last hour and
then serve with celery sticks for dipping.
Yield: This will serve a whole party, call it 15 people. Each will get: 164 calories, 14 g
fat, 7 g protein, 2 g carbohydrate, 5 g usable carbs.