A creamy, bubbly, satisfying, decadent compliment to veggies and chicken, this hot dip was inspired by a dinner I had on a recent trip to the Watkins Glen race track. I have since used it to stuff mini peppers with and roll salami around (yum.) So versatile and an absolute crowd pleaser!
Microwave 30 seconds to soften:
1 oz cream cheese
1 oz sour cream
4 T boathouse farms blue cheese yogurt dressing
1 oz chopped grilled chicken strips (optional- nutrition info includes chicken)
Pour into oven safe ramekin.
Sprinkle on top:
1/4 cup shredded cheese of choice
Drizzle hot wing sauce (I used Frank's)
Bake for about 20 min at 350, until bubbling and just starting to brown on top.
Serve with cut veggies of choice (celery, red pepper, cucumber...) and/or baked chicken wings or thighs.
Nutrition info for 1 serving (half of recipe)
15.3 g fat
2.7 g carbs
10.5 g protein