Buffalo Chicken Dip With Blue Cheese Food

BUFFALO CHICKEN AND BLUE CHEESE DIP

Steps:

• Boil in a large sauce pan enough water to cook the chicken breasts.
• Then, boil the chicken until its cooked through, about 15 minutes.
• Remove the chicken, pat dry, and shred with a fork.
• Then place the shredded chicken in a large baking dish.
• For a tailgate, I usually use 2 of those disposable 8 by 8 aluminum pans, or one large lasagna-size one.
• Pour your desired amount of hot sauce over the chicken, and season with salt and pepper if desired.
• Set this dish in the refrigerator to let the chicken absorb the flavor.
• Preheat your oven to 350.
• Next, over medium heat in a large pan, melt the cream cheese.
• Pour in the blue cheese dressing and stir until they are completely combined.
• Pour this mixture over the chicken.
• Bake for 10 minutes.
• Remove, but don't turn the oven off.
• Sprinkle the cheddar cheese evenly over the top and return to the oven for another 10-15 minutes, until the cheese is melted and starting to brown just a little.
• Serve hot or cold with chips!

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 WINGS WITH BLUE CHEESE DIP

Steps:

• Slowly melt the butter, hot sauce and vinegar in a medium saucepan, then pour into a large bowl. Mix all the ingredients for the blue cheese dip together with a pinch of salt. Cover and chill until needed.
• Trim the end off each chicken wing, then cut each in half through the joint. Tip the wings into a bowl. Add the celery salt (if using), seasoning and enough flour so they're all evenly coated.
• Heat 4 tbsp oil in a large, deep frying pan and add the wings (do this in 2 batches if your pan isn't big enough). Fry them, stirring frequently, until they are cooked through and browned all over, about 10 mins for each batch. As soon as they are cooked, transfer them to the bowl of butter sauce and stir well. Repeat with the second batch. Serve the wings on a platter with any extra buttery sauce poured over and the blue cheese dip and celery sticks on the side

BUFFALO CHICKEN WINGS W/ BLUE CHEESE DIP

Steps:

• Mix all dip ingredients and chill overnight if possible.
• Spread wings out on a lightly oiled cookie sheet.
• Mix melted butter, vinegar, and hot pepper sauce.
• Brush butter mixture onto wings.
• (Can do this ahead and hold for 2 hours maximum if at room temp).
• Bake at 400° for 20- 30 minutes, or until wings are cooked through.
• Baste one time during cooking.
• Sprinkle cayenne during last 5 minutes of cooking for more heat.
• Serve hot with dip and celery sticks.

EASY MAKE-AHEAD BUFFALO CHICKEN DIP WITH BLUE CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Add the softened cream cheese to a large bowl and stir until smooth and creamy. Add the dressing, buffalo sauce, 1/2 cup of the mozzarella or Monterey Jack cheese, the blue cheese, and chicken. Stir to combine.
• Place this mixture in a small baking dish that has been sprayed with non-stick cooking spray. Sprinkle the remainder of the cheese on top.
• Bake for 20 minutes, or until the dip is hot and bubbling. Serve immediately with heavy-duty chips or crackers such as Fritos or Triscuits and/or veggies.

BAKED BUFFALO CHICKEN DIP

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.

GRILLED BUFFALO BBQ WINGS WITH BLUE CHEESE YOGURT DIP

Steps:

• Pat the wings dry, then toss with the All-Purpose Poultry Seasoning. Let sit for 15 minutes.
• Preheat a grill to medium low (about 250 degrees F).
• Once the grill is up to temperature, place the wings on the upper rack in the grill and cook with the cover closed for 15 to 20 minutes, or until the internal temperature is around 150 degrees F. Once the chicken wings reach the desired temperature, increase the temperature of your grill to medium high (about 400 degrees F). Spray your grill grates with nonstick grill spray, then place your wings onto the hot grates and cook to create a nice char on each side of the wings, until the final temp reaches 165 degrees F, about 1 minute per side.
• Transfer the wings from the grill to a mixing bowl with the Buffalo BBQ Wing Sauce and toss to coat. Serve with the Blue Cheese Yogurt Dip (or your favorite ranch or blue cheese dressing) and carrots and celery sticks.
• Combine the salt, chile powder, paprika, black pepper, granulated sugar, granulated onion, garlic powder and thyme in a mixing bowl and stir to evenly incorporate.
• Combine the vinegar, apple juice, ketchup, brown sugar, salt, black pepper, chile flakes and paprika in a nonreactive container and whisk to combine.
• Melt the butter over medium heat. Transfer to a mixing bowl, add the vinegar mixture and hot sauce and whisk to emulsify.
• Combine the mayonnaise, yogurt, blue cheese, buttermilk, lemon juice, garlic powder, granulated onion, black pepper and salt and mix well. Cover and store in the refrigerator until ready to use. Great as a dip or dressing.

BUFFALO CHICKEN CALZONE WITH BLUE CHEESE DIP

Steps:

• Preheat oven to 450 degrees F.
• Coat a large baking sheet with cooking spray.
• In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside.
• Roll dough out, using a rolling pin, to a 12-inch circle. Spread chicken mixture over half of circle, to within 1-inch of the edge. Fold over untopped side so that it meets the other side, forming a half moon. Pinch the edges together to seal.
• Transfer calzone to prepared baking sheet and brush the top with olive oil. Sprinkle the top with Parmesan. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking. Bake 15 minutes, until puffed up and golden brown. Let stand 5 minutes before serving.
• While the calzone is baking, in a small bowl, combine sour cream, blue cheese and chives.
• Serve calzone sliced with sour cream dip on the side.

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.

FRANK'S BUFFALO CHICKEN DIP - NO BLUE CHEESE

Steps:

• Preheat oven to 300°F.
• Mix melted butter and hot sauce. Combine with chicken.
• Layer in a shallow oven proof dish - first cream cheese, then chicken mixture, then boursin and top with a light layer of mozzerella.
• Bake for until mozzerella is melted - about 20 minutes.
• Great served with tortilla chips, or you can use it as a veggie dip for carrots or celery. It's also super good on a bed of lettuce.

BUFFALO CHICKEN DIP WITH BLUE CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine Cheddar and mozzarella cheeses in a small bowl. Stir chicken, blue cheese dressing, and Buffalo sauce together in a medium bowl.
• Place cream cheese cubes in the bottom of a 9-inch baking dish. Sprinkle 1/2 of the Cheddar-mozzarella mixture over top to cover the bottom of the dish. Pour 1/2 cup of the Buffalo mixture over the cheese. Sprinkle with crumbled blue cheese and pour remaining Buffalo mixture over top. Top with remaining Cheddar-mozzarella mixture.
• Bake on the middle or top rack of the preheated oven until cheese is bubbling, 15 to 20 minutes.

BUFFALO CHICKEN WINGS WITH A BLUE CHEESE DIP

Steps:

• Make a paste with the garlic, cayenne, chili powder, lemon juice and paprika.
• Gradually mix in the olive oil and tomato puree.
• In a large glass bowl tumble the wings in the paste until evenly coated.
• Cover with plastic wrap and refrigerate for at least 4 hours.
• Tumble the wings again to ensure an even coating.
• Preheat oven to 425F.
• Arrange the wings on a baking try lined with aluminium foil and bake or 25 minutes, until crisp.
• Blue Cheese Dip-------------.
• Place the blue cheese in a bowl and mash with a fork.
• Add the remaining ingredients and mix thoroughly (mix to any texture you prefer).
• Place in bowl and garnish with the parsley.

BUFFALO CHICKEN DIP

Steps:

• Heat oven to 350ºF.
• Combine all ingredients except onions in medium bowl. Spoon into shallow baking dish sprayed with cooking spray.
• Bake 20 min. or until heated through; stir.
• Sprinkle with onions.

BUFFALO CHICKEN DIP RECIPE

Steps:

• Preheat oven to 375°F (190°C). Arrange oven rack to the middle of your oven.
• In an 8-inch cast-iron skillet (or an ovenproof pan), melt the butter over medium-high heat. Sauté garlic until fragrant (30 seconds). Add the chicken and hot sauce and simmer until sauce has thickened and reduced by half (about 2 minutes).
• Reduce heat to low and stir in cream cheese; mix until combined. Take off heat, stir through sour cream and top with both cheddar cheese(s) over the top.
• Bake until bubbling around the edges and the cheese has melted (about 10 minutes). Broil (or grill) for a further minute to brown on top.
• Immediately garnish with blue cheese and green onions. Serve with vegetable sticks, chips, crusty bread pieces for dipping.

BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 375 degrees.
• Combine all ingredients in a large bowl.
• Transfer the mixture to a greased baking dish.
• Top with extra blue cheese crumbles.
• Bake in the oven for 20 minutes.
• Serve with carrot sticks, celery sticks, pita chips, crackers, etc

BLUE CHEESE BUFFALO CHICKEN DIP (NO RANCH)

Steps:

• Preheat oven to 400 and grease a 1-1/2 quart casserole dish with nonstick cooking spray. Set aside.
• In a mixing bowl, combine already cooked chicken, cream cheese, hot sauce, 1/2 cup shredded cheddar cheese, blue cheese and pinch of cayenne pepper. Mix well.
• Spoon dip into prepared baking dish and spread evenly. Sprinkle with remaining cheddar cheese on top of dip.
• Place in oven and Bake for 15-18 minutes or until hot in the center and bubbly around the edges and cheese is melted.
• Sprinkle with chives and serve with celery and chips.

BUFFALO CHICKEN CHEESE BALLS WITH BLUE CHEESE DIP

Steps:

• Have oil heated to 350 degrees F.
• Pick the meat from the chicken and discard the skin, then dice.Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and green onions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
• Place the flour, eggs, and Panko crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
• When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Drain on paper towels.
• To make the dip, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

BLUE CHEESE BUFFALO CHICKEN DIP

Steps:

• 1. Spread cream cheese in deep baking dish until smooth. Stir in remaining ingredients.
• 2. Bake at 350°F for 20 minute until hot and bubbling. Stir. Serve with vegetables and crackers.
• Tips:
• - Substitute ranch dressing for blue cheese dressing and shredded cheddar cheese for blue cheese crumbles.
• - Make it tailgate friendly - prepare ahead of time and transport in a disposable heavy foil pan. When you get to the tailgate heat it on a grill and serve nice and hot!
• - Make this in the microwave by heating it on high for 5 minutes instead of baking
• - Keep it warm or cook it in a crockpot or slow cooker.

FRIED BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
• Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.
• Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.
• Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.