Happy Sunday everyone and GO PATS! One of my favorite snacks to indulge in is Buffalo Chicken Wing dip. I mean, who doesn’t? It’s hard not to love! While there are a million different versions out there, I am a huge fan of this particular recipe because it calls for bleu cheese. I know there is this never ending debate with Ranch dressing, but I am 100% on team bleu cheese. I put it on my salad, I love it with veggies, and I even eat it with pizza. I’m probably one step shy of eating it with a spoon!
In any event, I decided to make two versions of this dip today. The first is a traditional buffalo chicken dip and the second is a vegetarian version I wanted to try. (Yes, I am trying to eat less meat, but I also had a lot of leftover cauliflower I wanted to use…).
The best part about this dip is that it is
low calorie entirely unhealthy. As in, do not pass go. Do not collect $200. This stuff is going straight to your arteries and will camp there until you eat a plate of lettuce or go for a run. But this is why it is tastes so amazing! You might just want to consume in moderation 🙂
What You Will Need (serves 4-6):
1 cup of Sweet Baby Rays Wing Sauce (Frank’s hot sauce also works)
1 cup of bleu cheese (I like it chunky! mwahaha)
1 8 oz package of cream cheese
1 cup of shredded cheddar cheese
1 cup of chicken (or diced “florets” of cauliflower!)
- Preheat oven to 350 degrees F. Then place cream cheese in a small baking pan and heat until soft (approximately 3-5 minutes).
- Remove pan from the oven, and mix all of the remaining ingredients in with the softend cream cheese.
- Bake for 30-40 minutes.
*I will say that I really enjoyed the vegetarian version with the cauliflower substitute!! In fact, I almost like it better and will probably use it from now on. Meat or no meat. This dip is a win!