Creamy Baked Buffalo Dip With Rotisserie Chicken Recipe 45 Food

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 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.

CREAMY BAKED BUFFALO DIP WITH ROTISSERIE CHICKEN RECIPE - (4/5)

Steps:

• Preheat oven to 375°F. Remove all rotisserie chicken off bone. Shred the chicken in the Classic Batter Bowl using the Mix-N-Chop, or with two forks. Once it is all shredded, pour hot sauce over to coat the chicken completely. Mix well with a scraper. Cover and refrigerate for at least 3 hours or overnight. Make sure cream cheese is room temperature, and spread it out evenly on the bottom of the Deep Dish Baker. Cover the cream cheese with the marinated chicken. Spread Blue cheese dressing over the chicken using the small spreader to make an even coat. Top with 2 cups of shredded cheese and bake for 25 minutes or until cheese is melted and bubbly. Enjoy with tortilla chips and celery!