Friday, August 31, 2012

Buffalo Chicken Dip

Whether you are celebrating the beginning of college football season and tailgating or celebrating Labor Day, this yummy appetizer will be sure to please!  To save time, you can use a rotisserie chicken from the grocery store.  


2 cups cooked shredded chicken
2 packages reduced-fat cream cheese

1 cup 2% cheese
1⁄4 cup olive oil
1⁄4 cup apple wine vinegar
1 tbsp Creole spice blend
1⁄2 chopped small white onion 

1 tbsp Splenda Brown Sugar

Pre-heat oven to 350. Whisk together olive oil, apple vinegar, Creole spice blend, onion and brown sugar. In a medium bowl mix together shredded chicken and oil and vinegar. Next, spread the cream cheese on the bottom of an 8x10 baking dish. Spread the chicken mixture evenly over the cream cheese. Sprinkle the cheese on top. Bake for 15-20 minutes or until hot and bubbly.
Serve with Reduced fat Wheat Thins or Triscuits. 

1 comment:

  1. Cool recipe especially when I watch the Chicago Bears win the Super Bowl in 2013.