BUFFALO CHICKEN DIP WITH MAYO AND CREAM CHEESE RECIPES

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EASY BUFFALO CHICKEN DIP RECIPE - HOW TO MAKE BUFFALO ...



Easy Buffalo Chicken Dip Recipe - How to Make Buffalo ... image

Easy Buffalo Chicken Dip is a tried-and-true combination of cream cheese, buffalo sauce, ranch dressing, cooked chicken and cheese.

Provided by THEPIONEERWOMAN.COM

Categories     New Year's Eve    Super Bowl    tailgate    appetizers    comfort food    snack

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 8

8 oz.

cream cheese, softened

1/2 c.

buffalo sauce

1/3 c.

ranch dressing

1/3 c.

blue cheese crumbles

2 c.

chopped, cooked chicken

2 c.

sharp cheddar cheese, divided

4

scallions, thinly sliced, divided

Veggie sticks and chips, for dipping

Steps:

  • Preheat the oven to 375°F. In a medium bowl, mix the cream cheese with a rubber spatula until very creamy and smooth. Mix in the buffalo sauce and ranch dressing. Stir in the chicken, blue cheese, 1 cup of cheddar cheese, and one-half of the scallions. Transfer to a 1.5 quart casserole dish, such as an 11-inch-by-7-inch casserole dish. Top with the remaining cheddar cheese. Bake for 18-20 minutes, until the edges are bubbly and the cheese is melted on top. Remove from the oven and let rest for 5 minutes. Sprinkle with the remaining sliced scallions. Serve with veggies and chips. 

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.

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