Labadie Recipe Database

Labadie Recipe Database

id	887
Name	Buffalo Chicken Chili Dip
Main Dish Category	Appetizer
Secondary Dish Category	Soup, Stew and Chili,
Main Ingredient	Ground Chicken
Other Ingredient	Blue Cheese
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
Cooking Type	StoveTop
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
Origin	tasteofhome.com
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