Hot Wing Dip

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8 users rated this recipe an average rating of 4.5
  • Makes: 10 servings
  • Yields: 2 tablespoons dip and 4 celery pieces
  • Prep: 15 mins
  • Slow Cook: 3 hrs to 4 hrs (low)
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Hot Wing Dip
Ingredients
8
ounces reduced-fat cream cheese (Neufchatel), cut up
1/4
cup bottled Buffalo wing sauce
1 1/2
tablespoons bottled reduced-calorie blue cheese salad dressing
1
cup chopped cooked chicken breast
1
stalk celery, finely chopped (1/2 cup)
1
fresh jalapeno chile pepper, seeded and minced*
20
stalks celery, halved crosswise
Directions
  1. In a 1 1/2-quart slow cooker combine cream cheese, wing sauce, dressing, chicken, finely chopped celery, and jalapeno pepper.
  2. Cover and cook on low-heat setting for 3 to 4 hours. If no heat setting is available, cook for 3 hours. Serve with celery pieces.
From the Test Kitchen
*Test Kitchen Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Hot Wing Dip)
    Per serving:
  • 99 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 29 mg chol.,
  • 168 mg sodium,
  • 3 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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