Buffalo-Style Chicken Chili Dip |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 44 |
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Longing for that buffalo wing thing without the bones? This do-ahead dip freezes well in individual containers, so pull them out when you need to spread a little cheer. 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) white kidney or 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 and tortilla chips |
Directions:
1. 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.
2. 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.
3. Serve desired amount of dip; sprinkle with cheese and serve with chips. Cool remaining dip; transfer to freezer containers. Cover and freeze for up to 3 months.
4. To use frozen dip: Thaw in the refrigerator. Place in a saucepan; heat through. Sprinkle with cheese and serve with chips. Yield: 11 cups.
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