Buffalo Dip With Rotisserie Chicken Food

BUFFALO DIP WITH ROTISSERIE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-cup oven-proof serving dish with cooking spray.
• Combine shredded chicken, cream cheese, and cayenne in a 10-inch nonstick skillet over medium heat. Stir until cream cheese has melted, 2 to 3 minutes. Stir in ranch dressing, remove from heat, and pour into the prepared dish. Spread Buffalo sauce evenly over top and sprinkle with Cheddar.
• Bake in the preheated oven until dip is warmed through and cheese is melted, about 20 minutes. Remove from the oven and sprinkle with blue cheese. Serve warm.

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.

EASY BUFFALO CHICKEN DIP

Steps:

• In a large pan, combine rotisserie chicken, cream cheese, sour cream, and olive oil. On medium heat, mix until combined well and cream cheese is melted, stirring constantly.
• Add the buffalo sauce, salt, pepper, and garlic powder. Continue cooking until all ingredients are distributed evenly, about 5 minutes. Stir constantly.
• Remove from heat and taste. Add more salt, pepper, and buffalo sauce if desired. Add mozzarella cheese, 1/2 cup at a time (you may not need it all). Stir until cheese is melted and stringy.
• Transfer to a serving dish and garnish with chopped scallions. Serve with celery, carrots, and chips for dipping.

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.