Buffalo Wing Dip Recipes

BUFFALO DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese in a deep baking dish until smooth. Add ranch dressing, Buffalo wing sauce, and mozzarella cheese to cream cheese and stir until smooth. Stir in chicken.
• Bake in the preheated oven until heated through and bubbling, about 20 minutes.

BUFFALO WING DIP

Steps:

• In a small bowl, combine the cream cheese, dressing, sour cream and blue cheese. Transfer to a 3-qt. slow cooker. Layer with chicken, wing sauce and 1 cup cheese. Cover and cook on low for 2-3 hours or until heated through., Sprinkle with remaining cheese and onion. Serve with tortilla chips.

FRIED BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
• Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.
• Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.
• Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.

BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 20-25 minutes. Serve with baguette slices.

BUFFALO CHICKEN DIP

Steps:

• Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

CHICKEN WING DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish.
• Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.

BUFFALO CHICKEN WING DIP

Steps:

• Preaheat oven top 350.
• In a large bowl, mix shredded chicken, celery and cheese.
• In a saucepan over med-low heat, combine cream cheese and salad dressing and stir until smooth. Stir in bottle of hot sauce ( don't have to use entire bottle if you want it milder). Pour heated mixture into bowl with chicken mixture. Stir to mix well.
• Pour into a 13" x 9" baking pan. Bake uncovered for 40 minutes or until bubbly----make sure top doesn't get browned. Let stand for 10 minutes. Serve warm OR cold-----tastes best warm--- with celery or other veggies and crackers.

BUFFALO CHICKEN DIP

Steps:

• In a large frying pan with a lid, heat the oil over medium heat until it shimmers and slides across the pan. Add the onions and cook until translucent, about 5 minutes.
• Slice the chicken breasts thinly and add to the pan with the onions. Add the garlic, 1/2 cup of the hot sauce and 1 cup water. Bring to a simmer, then cover the pan and reduce the heat to low. Cook until the chicken is falling apart and the sauce has reduced to almost dry, 45 minutes to 1 hour.
• Combine the sour cream, mayonnaise, Cheddar and 1/4 cup of the blue cheese crumbles in a bowl and stir until well combined. Transfer the dip to a serving bowl. Stir in the remaining 2 tablespoons hot sauce, and top with the green onions and the remaining 1/4 cup blue cheese crumbles.
• Serve immediately, with the chicken, celery, carrots, chips and other crudites.

THE BEST BUFFALO CHICKEN WING DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• If using canned chicken: Open 2 cans of chicken, thoroughly drain them, and saute in a pan, over medium heat, with 1 tbsp butter, parsley, paprika, and pepper.
• In a mixing bowl, combine chicken with 1 ½ (150 G) or 1 ¾ cups (175 G) cheddar cheese, cream cheese, wing sauce, hot sauce, and bleu cheese.
• Pour the mixture into a sprayed casserole dish and sprinkle remaining cheddar cheese on top.
• Bake for 25 minutes, then check the middle to ensure the dip melted through. Bake an additional 5-10 minutes if needed.
• Serve with your favorite type of chips or crackers.
• Enjoy!

COLD BUFFALO CHICKEN DIP

Steps:

• Dice cooked chicken tenders. Transfer to a large bowl and add mayonnaise, sour cream, Buffalo sauce, blue cheese, bacon, green onions, and jalapeno. Stir to combine.
• Allow to come together/thicken in the refrigerator for 1 hour before serving.

BAKED BUFFALO CHICKEN WING DIP

Steps:

• Mix all ingredients EXCEPT the shredded cheddar.
• Put in a greased caserole dish and top with shredded cheddar cheese.
• Bake at 350 for 20 minute.
• Serve with tortilla chips or any dipper you like.