Buffalo Wing Dip and Spicy Pita Chips

Buffalo Wing Dip and Spicy Pita Chips
Yield:
64 servings, 2 Tbsp. (30 mL) dip and two pita wedges (15 g) each

Ingredients

Ingredients Weights Measures
Philadelphia Brick Cream Cheese, softened 2 lb. [1 kg] 4 cups [1 L]
Bull's-Eye Raging Buffalo Wing Sauce, divided 1 lb. [626 g] 2-1/2 cups [625 mL]
Kraft Shredded Monterey Jack Cheese 6 oz. [175 g] 1-1/2 cups [375 mL]
cooked boneless skinless chicken breasts, diced 8 oz. [250 g] 2 cups [500 mL]
green onions, chopped 1 oz. [30 g] 1/4 cup [50 mL]
pita bread rounds, each cut into 8 wedges 1 lb. [750 g] 16 each
Philadelphia Brick Cream Cheese, softened 1 lb. [450 g] 2 cups [500 mL]
Bull's-Eye Raging Buffalo Wing Sauce, divided 10 oz. [310 g] 1-1/4 cups [300 mL]
Kraft Shredded Monterey Jack Cheese 3 oz. [90 g] 3/4 cup [175 mL]
cooked boneless skinless chicken breasts, diced 4 oz. [120 g] 1 cup [250 mL]
green onions, chopped 1/2 oz. [15 g] 2 Tbsp. [60 mL]
pita bread rounds, each cut into 8 wedges 12 oz. [375 g] 8 each

Directions

Place cream cheese, 1-1/2 cups (375 mL) of the wing sauce (or 3/4 cup [175 mL) of the wing sauce for trial recipe) and the Monterey Jack cheese in food processor; process until well blended. Transfer to large bowl. Add chicken and onions; mix lightly. Spread into 2-1/2-qt. (2.5-L) baking dish sprayed with cooking spray (or spread into 1-1/2-qt. [1.5-L] baking dish for trial recipe].

Bake in preheated 300ºF-convection oven 15 to 18 min. or until heated through.

Meanwhile, toss pita wedges with remaining 1 cup (250 mL) of the wing sauce (or with remaining 1/2 cup [125 mL] of the wing sauce for trial recipe). Spread evenly into two full sheet pans sprayed with cooking spray (or into one full sheet pan for trial recipe). Bake 12 to 15 min. or until lightly browned, turning after 8 min.

For each serving: Plate 2 Tbsp. (30 mL) of the dip and two pita wedges.

Kraft Kitchens Tips

Make Ahead
Dip can be mixed together ahead of time. Store, covered, in refrigerator up to 2 days before baking, uncovered, as directed, increasing the baking time to 15 to 20 min. or until dip is heated through.

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Nutritional Information
Calories
 110
Total fat
 5 g
Saturated fat
 3.5 g
Cholesterol
 25 mg
Sodium
 230 mg
Carbohydrate
 11 g
Dietary fibre
 0 g
Sugars
 4 g
Protein
 4 g
Vitamin A
 10 %DV
Vitamin C
 0 %DV
Calcium
 6 %DV
Iron
 2 %DV