Friday, October 12, 2012
Vegetarian Buffalo Chicken Dip: Improved!
It's inevitable. Every time I go to a party, someone brings a buffalo chicken dip. It smells good and tastes good, and I want to eat it. But even if I've had a couple beers, I can't bring myself to eat chicken. Eww.
A while back, I tried my hand at a vegetarian version. It was quite delicious, I ate way too much, and my carnivorous friends gave it a thumbs-up. So I thought I'd make it again for a party last weekend, but I couldn't remember the exact ingredients while I was at the grocery store. For once, my non-stellar memory proved useful, because this version is heavenly.
Again, my meat-eating friends gave this positive reviews. When someone else brought a regular version (told you it was inevitable!), mine still got eaten by some people other than me. Success!
This is obviously not health food. Obviously. I know. I used reduced-fat and fat-free dairy products to minimize oily slime on the top. And it worked! You can increase or decrease the amount of hot sauce based on your tastes. I didn't measure mine exactly, but aimed for a solidly medium-level spice.
Best Vegetarian Buffalo Chicken Dip
(serves about 15 as an appetizer)
16 oz fat-free sour cream
16 oz reduced-fat cream cheese
3 cups sharp cheddar cheese, shredded
1 box Morningstar Buffalo chicken wings
1/2 cup Frank's hot sauce
1. Microwave chicken wings per package instructions. Cut into 6 chunks each.
2. Combine all ingredients (reserving 1 cup of shredded cheddar) into a crock pot. Cook on high, stirring occasionally, until warmed through and cheese is melted.
3. Turn crock pot down to low. Cover with the remaining cheddar. Heat, untouched, until the cheese melts.
4. When the cheese is melted, turn to warm and serve.
Multigrain Tostitos Scoops are the absolute best chip to serve this with in my opinion, but use whatever suits you!