Monday, February 14, 2011

Buffalo Chicken Dip

Let me tell you the following 2 facts about myself:

1. I hate beans. Black beans, pinto beans, blech. It doesn't deter me from eating Willy's, but I really really hate beans.
2. I love dips. I love buffalo dip, artichoke dip, crab dip... if it has ingredients such as 1 bag shredded cheese, 2 blocks cream cheese, and 1 jar ranch dressing, consider me in love.

I passed around my buffalo chicken dip recipe a few weeks ago for Super Bowl parties, and I got a ton of feedback telling me how great it was. But I didn't make it for myself, because, well, again... recipes that include 2 blocks of cream cheese and 1 bag of shredded cheese are not exactly healthy.

A while ago, Angela inspired me to substitute food processed beans for cheesy things. First I added pureed navy beans to a crockpot soup fail. It failed, so I never got to determine if the beans were a good or a bad thing. Then, I started thinking that I really wanted a healthier version of buffalo chicken dip. It is a staple at parties and meetings and honestly, I've yet to find someone who makes it better than I do (although that's because when I make it, I can include exactly what I want!)

Sunday morning, I woke up bright and early. I got to work sewing my sunglasses case. Then, I decided it was late enough in the morning (10am) to start boiling chicken and mixing together beans and ranch and Frank's hot sauce. Yep.

I had already soaked & cooked the beans per the instructions on the bag and they were just waiting in my fridge. I scooped out 1.5 cups of pureed beans and dumped those in the food processor. Then I added 3/4 cup of fat free ranch dressing. I started the food processor, and slowly added the last 1/3 of a bottle of Frank's red hot sauce. I have no idea what the actual measurement was, and you're lucky I bothered to measure the other 2 ingredients.

With that mixture sitting nicely in my food processor, I started to boil 2 chicken breasts. Some people would use canned chicken in buffalo chicken dip, and to that I say, I am not a cat and I do not eat things that smell like canned chicken smells. Yuck. I boil chicken breasts, wait for them to cool (or not) and shred them. It's the way real buffalo chicken dip is made, I'm telling you.

Mix the chicken and the saucy beany goodness. Sprinkle shredded cheese on top. Bake in oven for 20 minutes at 350.



  1. Looks like a good dip! I like the addition of the beans.

    Honestly, I used to hate beans too but I started adding a few black beans into my Mexican food. I'd add a little more and a little more until I had to have them in there! They are def an acquired taste (and texture!) but they're SO good for you, I had to learn to like them. And now I do!

  2. We make a similar thing but call it "crack dip" cause it really is that good and addicting! Deelish.

  3. I'm weird. I am okay with refried or food processed beans but can't stand them whole! It's about texture with me, not taste.