Lets face it, in the world of pre-meal snacks there are appetizers and then there are APPETIZERS. You know what I mean- those appetizers that are not only what you're eating during the conversation, they are the conversation. "This dip is amazing!" "I wonder how you make this?" Or my personal favorite, the ingredient guessing game: "Is there rosemary in here?"
Ah, it's music to a hostess's ears. The sweet sound of appetizer success.
When I am looking to serve an appetizer with that WOW-factor, I always turn to my Buffalo Chicken Dip. Every time I make it, it's a home run! People, literally, eat it up (see what I did there?). The flavors just blend together so well - juicy chicken, spicy hot sauce, cool creamy cheese- all melted together. Mmmmm...
Well, if I didn't have you at "juicy chicken" and "melted together," here's another reason to love this dish: It's not as heavy as you might think! For the chicken, I use my Go-To Oven Roasted Chicken Breasts. It's all-white meat, lean and incredibly flavorful. For the base, I use neufchatel cheese. It has 1/3 less fat than regular cream cheese but you still get that wonderful creamy texture.
My Buffalo Chicken Dip has made quite an impression at our football parties (hello SUPERBOWL) and with last-minute house guests. So I just know it will be quite the conversation starter at your next get together! But beware... using this appetizer with an attitude may cause your guests to hover around the table. But don't worry, they'll come up for air...eventually... :)
[Gluten-Free] Buffalo Chicken Dip
So many people have asked me for this recipe! Talk about an appetizer with an attitude- this one has got it all: juicy chicken, gooey cheese, and spicy hot sauce. It’s a dish that will have everyone talking!
2 cups diced cooked chicken breasts
12 oz (1 ½ packages) Neufchatel cheese, softened
½ cup gluten-free hot sauce
1 ½ teaspoons finely chopped fresh rosemary
¾ cup (about 2 ounces) freshly grated sharp cheddar cheese
1/3 cup chopped green onions
Preheat oven to 425 degrees.
In a medium bowl, mix together diced chicken, Neufchatel cheese, hot sauce, and rosemary together until completely combined. Spread into a 1-quart size casserole dish or a small baking dish. Sprinkle the top with the cheddar cheese.
Bake for 20 minutes, or until cheddar cheese in bubbling. Top with green onions.
Serve warm with celery sticks and corn tortilla chips.
Lauren Marie’s Tips:
*Make it ahead of time: After you top the dip with the cheese, cover with plastic wrap, and keep the dip in the fridge. Allow to sit at room temperature for 30 to 45 minutes before removing the plastic wrap and baking.
*If you don’t have a small baking dish, you can use a 9- inch glass pie pan. But it will bake faster!
recipe courtesy: laurenmarieglutenfree.com