Labadie Recipe Database

Name Buffalo Chicken Chili Dip Number of People 44 List of Ingredients 3 celery ribs, finely chopped 1 large onion 1 large carrot 5 cloves garlic, minced 2 T butter 2 lbs ground chicken 1 T olive oil 2 cups chicken broth 1 can (16 oz) dark red kidney beans, rinsed & drained 1 can (16 oz) white kidney beans, rinsed & drained 1 can (15 oz) crushed tomatoes 1 can (15 oz) tomato sauce 1 can (6 oz) tomato paste 1/4 cup Tobasco sauce 3 tsp smoked paprika 1 bay leaf 3/4 tsp salt 1/4 tsp pepper Crumbled blue cheese & tortilla chips Description In a Dutch oven, saute the celery, onion, carrot and garlic in butter until tender. Remove and set aside. In the same pan, cook chicken in oil until no longer pink; drain. Stir in the broth, beans, tomatoes, tomato sauce, tomato paste, hot sauce, paprika, bay leaf, salt, pepper and vegetable mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 12-15 minutes or until slightly thickened. Discard bay leaf. Serve desired amount of dip; sprinkle with cheese and serve with chips. Cool remaining dip; transfer to freezer containers. Cover and freeze for up to 3 months. Time 1 hour Difficulty (1-5) 2 Notes 1/4 cup (calculated without cheese and chips) equals 64 calories, 3 g fat (1 g saturated fat), 15 mg cholesterol, 192 mg sodium, 6 g carbohydrate, 1 g fiber, 5 g protein Image