Friday, September 23, 2011

Cheesy Chili Chip Dip - with a Buffalo Chicken Twist

It is a good thing I had another recipe swap because they make me update my blog. This time around the criteria was something for tailgating or an appetizer for watching the game. The original recipe of Cheesy Chili Chip Dip came from Kerry. I made a few changes to accommodate what I had and to give it a Buffalo Chicken spin. I will list my version and then Kerry's under it. It turned out great and is perfect for a crowd.


1 pound ground chicken
1 can rotel
1 can tomato sauce
1 packet chili seasoning (I used low sodium)
1 can black beans, drained and rinsed
1/4 cup hot wing sauce
8 ounces velveeta, cubed
8 ounces pepper jack cheese, shredded


Cook ground chicken in a pan with high sides. Once cooked stir in rotel, tomato sauce, chili seasoning, black beans and wing sauce. After ever thing is well combined and warmed though stir in cheeses. Cover, keep on low and stir occasionally.


Kerry's original version:

1lb of ground turkey (cooked)
2 cans of diced tomatoes in garlic and onion
1 can of green chilis
1 packet of chili seasoning
1 can of black beans
1 can of corn

Don’t drain any of the cans before you throw it in

¼ cup hot sauce
3 tablespoons sugar
2 tablespoons brown sugar
3 shakes of hot pepper flakes
½ cup ketchup
½ cup tomato sauce
8oz velveta cheese
4oz swiss cheese
4oz white American cheese

Throw everything in the crock pot for 8 hours on low….or whatever works.

Recipe Rewind:
Chocolate Covered Oreo Cookie Cake