BUFFALO CHICKEN DIP CROCK POT BLUE CHEESE RECIPES

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BUFFALO CHICKEN TORTILLA PINWHEELS RECIPE - HOME COOKI…

Provided by brandie

Number Of Ingredients 7

8 ounces cream cheese (softened)
1/2 cup hot wing sauce or cayenne pepper sauce
1/4 cup blue cheese (crumbled)
1 cup colby-jack cheese (4 ounces, shredded)
1/4 cup green onions (finely chopped)
1 pound chicken breast (cooked and shredded)
5 large flour tortillas (approximately 10 1/2″ diameter)

Steps:

  • In a bowl, beat cream cheese on low and add in sauce, blue cheese, colby-jack cheese, and green onions. Beat until blended.
  • Stir shredded chicken into mixture by hand.
  • Spread approximately 3/4 cup of mixture on top of one of the tortillas. Roll up tortilla tightly, but without shifting the mixture too much. Repeat with remaining tortillas. Place rolled tortillas on a place and cover with plastic wrap. Refrigerate for 2-4 hours.
  • Remove from refrigerator and unwrap. Slice each rolled tortillas in half and then each half into 3 slices, discarding ends. Place pinwheel slices on serving plate or tray.

BUFFALO CHICKEN DIP (SLOW COOKER, OVEN AND INSTANT POT ...



Buffalo Chicken Dip (Slow Cooker, Oven and Instant Pot ... image

This Slow Cooker Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – no messy hands!

Provided by Gina

Categories     Appetizer

Total Time 240 minutes

Prep Time 5 minutes

Cook Time 240 minutes

Yield 9

Number Of Ingredients 8

2  boneless skinless chicken breasts (16 ounces)
4 oz 1/3 less fat cream cheese (softened (Philadelphia))
1 cup fat-free sour cream or Greek yogurt (I prefer sour cream)
1/2 cup Franks red hot sauce (or whatever hot sauce you like)
1/2 cup crumbled blue cheese
1 teaspoon white vinegar
scallions (optional for garnish)
cut up celery sticks and carrot sticks (for dipping)

Steps:

  • To make the shredded chicken, place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
  • Meanwhile, combine the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese.
  • Transfer to the slow cooker with the chicken, mixing well and return to the slow cooker, cook low 2 to 3 hours.
  • Transfer to a serving dish and top with the remaining blue cheese, garnish with scallions. Serve hot.
  • Oven Method:
  • Instant Pot Method:

Nutrition Facts : ServingSize 1 /3 cup, Calories 121 kcal, CarbohydrateContent 4.5 g, ProteinContent 15 g, FatContent 6.5 g, SaturatedFatContent 4 g, CholesterolContent 48 mg, SodiumContent 707 mg, SugarContent 2.5 g

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