WHERE CAN YOU BUY BUFFALO CHICKEN DIP RECIPES

BAKED BUFFALO CHICKEN DIP RECIPE | ALLRECIPES

Baked Buffalo Chicken Dip Recipe | Allrecipes image

You can't keep showing up at these Super Bowl parties with a bag of chips every year. So, if you're ready to go from snack scrub to appetizer all-star, then give this great baked dip a try.

Provided by Chef John

Categories Cheese Dips and Spreads

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 cups diced cooked rotisserie chicken
2 (8 ounce) packages cream cheese, softened
¾ cup hot pepper sauce (such as Frank's RedHot®)
½ cup shredded pepper Jack cheese
½ cup blue cheese dressing
½ cup crumbled blue cheese
½ teaspoon seafood seasoning (such as Old Bay®)
1 pinch cayenne pepper, or to taste
2 tablespoons shredded pepper Jack cheese
1 pinch cayenne pepper, for garnish

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl.
Transfer chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese.
Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper.

Nutrition Facts : Calories 407 calories, CarbohydrateContent 3.2 g, CholesterolContent 107.3 mg, FatContent 35.9 g, FiberContent 0.1 g, ProteinContent 17.1 g, SaturatedFatContent 17.8 g, SodiumContent 1092.8 mg, SugarContent 1.5 g

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

Ingredients

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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