Disappearing Buffalo Chicken Dip Recipes

DISAPPEARING BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 375 degrees.
• Toss chicken with cayenne pepper sauce. Stir in remaining ingredients except blue cheese. Turn into 1-1/2-quart shallow casserole, then sprinkle with blue cheese.
• Bake uncovered 20 minutes or until bubbling. Serve, if desired, with celery and/or your favorite dippers.
• Cost per recipe*: $8.62.
• Cost per 1-Tablespoon serving*: $0.18.
• *Based on average retail prices at national supermarkets.
• *Such as Frank's® Red Hot Sauce.

BUFFALO CHICKEN DIP

Steps:

• Mix 4 ounces softened cream cheese and 1/2 cup each sour cream and Frank's RedHot sauce (or 1/4 cup other hot sauce); fold in 2 cups shredded rotisserie chicken. Spread in a small baking dish, sprinkle with celery seeds, chopped scallions and shredded cheddar and bake at 425 degrees F until bubbly, about 20 minutes. Top with crumbled blue cheese. Serve with celery and carrot sticks and crackers.

BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 350 degrees F.
• In a (9-inch) deep-dish pie plate add the cream cheese and stir with a fork until smooth.
• Stir in the dressing, hot sauce and cheeses. Mix in the canned chicken and bake for 20 minutes or until the chicken mixture is hot and bubbling.
• Stir before serving with crackers, chips, and/or veggies.

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.

BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 375 degrees F.
• Combine the sour cream, blue cheese, hot sauce, milk and cream cheese in a food processor and process until smooth. Transfer the mixture to a medium bowl and stir in the chicken.
• Scoop the chicken mixture into an 8-inch square baking dish and smooth the top. Bake until the mixture is warmed through and barely beginning to brown at the edges, 25 to 30 minutes. Transfer the dip to a rack and let cool for 5 minutes.
• Scatter the carrots and celery over the top, then sprinkle with the parsley. Serve warm with tortilla chips, celery and carrots, for dipping.

DISAPPEARING CHICKEN

Steps:

• Cook chicken breasts until tender.
• Cool.
• Shred and add all ingredients together.
• Place in a 9x13 and bake for 30-35 minute at 350 degrees.

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.

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.