Just in Time For the Holiday Season: Hot Buffalo Wing Dip

I created this dish to have the flavors of Buffalo Wings in a hot, creamy, low carb, high protein dip. I took it to my Toastmasters Club Halloween party, and it was a big hit.

Buffalo Wing Dip

1 pound cream cheese -- at room temperature
4 ounces crumbled blue cheese
4 scallions -- minced
2 garlic cloves, crushed
1 teaspoon Worcestershire sauce
1 cup minced cooked chicken
1/2 cup buffalo wing sauce

Turn the slow cooker on to low, and put the cream cheese in it. Dump in the blue cheese, too.

Mince your scallions fine -- I used my food processor. Add them to the cheeses, and crush in the garlic. Add the Worcestershire, too.

Mince your chicken quite fine. I used two skinned chicken leg-and-thigh quarters that I just covered with water and let cook on high for 3-4 hours. I stripped the meat off the bone, and used my kitchen shears to cut across the grain, so it naturally came apart into little bits. If you don't want to work that hard, you could use canned chunk chicken, I bet, just drain it and mash it up good. Anyway, stir your teeny bits of chicken into the cheese mixture, which should be getting soft by now. Make sure it's all well-blended, then put the top on the pot and let the whole thing cook for 3-4 hours.

An hour before your party, pour the buffalo wing sauce -- I used "Wing Time" brand -- evenly over the cheese mixture, and re-cover the pot. Let it cook for that last hour, and 2 hours won't hurt. Serve with celery sticks for dipping.
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If 15 people share this, each will get: 164 Calories; 14g Fat ; 7g Protein; 2g Carbohydrate; trace Dietary Fiber

Analysis does not include celery, but I challenge you to eat enough celery to make yourself fat!