BUFFALO CHICKEN SALAD DRESSING RECIPES

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BUFFALO CHICKEN DIP RECIPE: HOW TO MAKE IT



Buffalo Chicken Dip Recipe: How to Make It image

This is the best buffalo chicken dip recipe! Whenever I bring buffalo dip to a tailgate or potluck, everyone asks for the recipe. —Peggy Foster, Florence, Kentucky

Provided by Taste of Home

Categories     Appetizers

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield about 2 cups.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 cup chopped cooked chicken breast or Chicken of the Sea Chunk Light Tuna
1/2 cup Buffalo wing sauce
1/2 cup ranch or blue cheese salad dressing
2 cups shredded Colby-Monterey Jack cheese
French bread baguette slices, celery ribs or tortilla chips

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.

Nutrition Facts : Calories 152 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 409mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 7g protein.

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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