After publishing her first cookbook, Around My Mother's Table [1], Ribbon Chick [2] Lisa Burton, continued her crusade to raise breast cancer awareness with A la Pink [3], a breast cancer survivors recipe contest. Over the past year she's invited women to share their story and their best recipe. The winner, Tina Herold [4] and her scrumptious recipe, buffalo chicken cheese dip, were announced in September.
Herold used her experience to open a wig shop that provides support and compassion for women with cancer. Not only is she an inspiring role model, but she's also a great cook. The recipe is easy to make and perfect for a crowd. When I served the dip, I told my guests Herold's story, further raising awareness for the cause. You can, too, so get her winning recipe and .
From Tina Herold [5]
Ingredients
2 (8-ounce) packages reduced-fat cream cheese
3/4 cup (6 ounces) cayenne pepper sauce* (I used Crystal)
1/2 cup ranch dressing
1 1/4 - 1 1/2 pounds boneless skinless chicken breast halves, cooked and chopped (3 to 4 chicken breast halves or about 3 cups chopped)
2 cups shredded cheddar cheese
tortilla chips, crackers, or vegetables, for serving
Directions
- Preheat the oven to 350°F. Spray a 1 1/2-quart casserole dish with nonstick cooking spray.
- Combine cream cheese, pepper sauce, and ranch dressing in a small saucepan. Heat, over low heat, stirring frequently, until melted.
- Stir in chicken and about half of the cheddar cheese. Stir until combined.
- Spoon into prepared dish. Sprinkle with remaining cheese.
- Bake 15 minutes or until hot and cheese is melted.
- Serve warm with tortilla chips, crackers, or vegetables.
Makes about 6 cups.
*For milder flavor, reduce cayenne pepper sauce to 1/2 cup.
Print recipe with images [5] | without images [5]
- Photo 1 [7]
- Photo 2 [8]
- Photo 3 [9]
- Photo 4 [10]
- Photo 5 [11]