Buffalo Dip Food

BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 425 degrees F.
• In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes. Add the celery, hot sauce and chicken and mix well. Transfer the mixture to a 9-inch pie plate and sprinkle the crumbled blue cheese on top. Bake until hot and bubbly, about 25 minutes. Serve with crackers, bread or carrot sticks.
• What Makes This Recipe Really Sing: This has all the great flavors of Buffalo chicken wings without all the fat of the chicken skin and oil. Want to make it lighter? Feel free to use light cream cheese.

BUFFALO CHICKEN DIP

Steps:

• In a large frying pan with a lid, heat the oil over medium heat until it shimmers and slides across the pan. Add the onions and cook until translucent, about 5 minutes.
• Slice the chicken breasts thinly and add to the pan with the onions. Add the garlic, 1/2 cup of the hot sauce and 1 cup water. Bring to a simmer, then cover the pan and reduce the heat to low. Cook until the chicken is falling apart and the sauce has reduced to almost dry, 45 minutes to 1 hour.
• Combine the sour cream, mayonnaise, Cheddar and 1/4 cup of the blue cheese crumbles in a bowl and stir until well combined. Transfer the dip to a serving bowl. Stir in the remaining 2 tablespoons hot sauce, and top with the green onions and the remaining 1/4 cup blue cheese crumbles.
• Serve immediately, with the chicken, celery, carrots, chips and other crudites.

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.

BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 375 degrees F.
• Combine the sour cream, blue cheese, hot sauce, milk and cream cheese in a food processor and process until smooth. Transfer the mixture to a medium bowl and stir in the chicken.
• Scoop the chicken mixture into an 8-inch square baking dish and smooth the top. Bake until the mixture is warmed through and barely beginning to brown at the edges, 25 to 30 minutes. Transfer the dip to a rack and let cool for 5 minutes.
• Scatter the carrots and celery over the top, then sprinkle with the parsley. Serve warm with tortilla chips, celery and carrots, for dipping.

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.

THE BEST BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken on a large sheet of foil and sprinkle evenly with salt, pepper, and garlic powder. Wrap foil around chicken to form a pouch, sealing it around the edges. Place foil pouch on a rimmed baking sheet.
• Bake in the preheated oven for 1 hour. Remove from the oven and let stand for 15 minutes to cool slightly.
• Meanwhile, increase oven temperature to 375 degrees F (190 degrees C). Lightly grease a baking dish with cooking spray.
• Stir together cream cheese, ranch dressing, and hot sauce in a large bowl until well combined.
• Roughly chop or shred cooked chicken. Add to cream cheese mixture along with Cheddar cheese; stir to combine. Pour mixture into the prepared baking dish and sprinkle with blue cheese.
• Bake, uncovered, until bubbly and golden around the edges, about 30 minutes. Remove from the oven and let stand for 10 minutes. Sprinkle with green onions and serve.

BUFFALO CHICKEN DIP

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.

BUFFALO CHICKEN DIP

Steps:

• 1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
• My Note: I have used Texas Pete Buffalo Style Chicken Wing Sauce, 1/3 less-fat cream cheese (aka Neufchatel), and 1 lb. of fresh chicken that was boiled for 20 minutes (or until done) and then shredded. However, to avoid the strange "orange sherbert" color of the dip, I layered the ingredients in a 8"x11" baking dish as follows: Mix together the softened cream cheese and ranch dressing and spread evenly in the bottom of the dish. Then mix together the shredded chicken and wing sauce (about 2/3 bottle)and layer on top of the cream cheese mixture. Sprinkle just a small amount of shredded cheese (I used Colby/Jack) over the top. Bake at 350 for about 20-25 minutes or until dip is heated through and cheese is melted. I just think people tend to shy away from the dip when it's all mixed together because of the strange color. It's more recognizable (retains a brighter red color) when it's layered and gets gobbled up faster! Great dip for football season!
• I suggest using more chicken and more hot sauce with this recipe. Also, if you use the chedder cheese, don't use the pre-shredded bags from the grocery store. The cheese in those bags is coated with flour and it seems to make the dip oiler.
• I have use bleu cheese dressing instead of ranch because thats what some like to eat with buffalo chicken! I also used 2 boneless chicken breasts instead of canned chicken (I cant stand canned meats) grilled it in a pan, cut it into bite sized pieces, put it back in the pan with the hot sauce. When I mixed the the cream cheese and bleu cheese together I added more hotsauce for more of a kick. Baked in an 8x8 pan, 350 for 20 minutes. Dip was gone in minutes!

CROCK POT BUFFALO CHICKEN DIP

Steps:

• Drain canned chicken and put in medium sauce pan.
• Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce.
• Add cream cheese and stir until blended thoroughly.
• Add ranch dressing and mix.
• Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.
• Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.
• I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.

BUFFALO CHICKEN DIP

Steps:

• Beat cream cheese, ranch dressing, and red hot sauce.
• Fold in shredded chicken.
• Spread mixture into pie plate sprayed with Pam.
• Bake at 350 degrees Fahrenheit for 15 minutes.
• Add cheddar cheese to top.
• Bake an additional 10 to 15 minutes.
• Serve hot with Frito scoops.

BUFFALO CHICKEN DIP

Steps:

• Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.