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
Reviews
I have made this several times and it is always delicious. I normally use ground turkey in place of the chicken, because it is easier to find, but I have also made this with shredded chicken breast. We have it as a meal, with Scoops. We have also shared it with company and everyone has loved it and requested it again.The smoked paprika really makes a difference, as opposed to regular paprika from the grocery store. I buy the smoked online and it lasts a long time. If I don't have that, I have used ground chipotle and it was also delicious, but hotter.
We liked it. It is not a thick dip.
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Tons of work and not good enough to share with company
WOW! Great for dinner, too. Freeze a few family portions for those cold nights.
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