Quick And Easy Baked Buffalo Chicken Dip Food
QUICK AND EASY BUFFALO CHICKEN DIP
Game time. Snack time. All the time. Creamy, spicy, and oh-so-tasty, you'll find excuses to dip everything in it.
Provided by Tyson Chicken
Categories Trusted Brands: Recipes and Tips
Time 15m
Yield 20
Number Of Ingredients 5
Steps:
- Combine the cream cheese, sour cream, and Buffalo sauce in a mixing or microwave-safe bowl.
- Fold in the pulled chicken once thawed, and serve cold or microwave on high for 2 minutes, stirring until the dip is heated throughout.
- Serve alongside your favorite tortilla chips.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 13.3 g, Cholesterol 35.1 mg, Fat 11.7 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 508.4 mg, Sugar 0.2 g
QUICK AND EASY BAKED BUFFALO CHICKEN DIP
A spicy yet mild dip, this dish will be a crowd-pleaser at any occasion!
Provided by Miranda Helme
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Beat cream cheese, hot sauce, 1/2 cup pepper Jack cheese, and blue cheese dressing together in a large bowl; fold in chicken until completely coated. Pour mixture into the prepared baking dish and top with crumbled blue cheese and 1/3 cup pepper Jack cheese.
- Bake in the preheated oven until cheese is melted and dip is bubbling up the sides, 15 to 20 minutes.
Nutrition Facts : Calories 459 calories, Carbohydrate 3.6 g, Cholesterol 123.6 mg, Fat 39 g, Fiber 0.1 g, Protein 22.4 g, SaturatedFat 18.9 g, Sodium 1099 mg, Sugar 1.5 g
BUFFALO CHICKEN DIP
Until a week ago, I had never heard of BCD. After tasting it at a Super Bowl party, I not only became addicted, but noticed that there's already a huge BCD craze taking over America. It's delish, but pretty processed and rich!
Provided by Food Network
Categories appetizer
Time 35m
Yield approximately 3 1/2 cups dip
Number Of Ingredients 7
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.
BAKED BUFFALO CHICKEN DIP
Make and share this Baked Buffalo Chicken Dip recipe from Food.com.
Provided by Annacia
Categories Chicken
Time 23m
Yield 1 batch
Number Of Ingredients 9
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 3358.2, Fat 287.4, SaturatedFat 131.5, Cholesterol 966, Sodium 8839.5, Carbohydrate 29.2, Fiber 1, Sugar 21.7, Protein 166.2
EASY BAKED BUFFALO CHICKEN DIP
Classic buffalo chicken dip perfect for game day.
Provided by Jennifer Pullman
Categories Appetizer
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven 350 degrees F.
- In a large bowl combine cream cheese, cheddar, pepper jack, 1/4 cup blue cheese, Buffalo sauce, and chicken.
- Spread dip into a baking dish.
- Top with remaining blue cheese.
- Bake for about 10 minutes or until bubbly.
Nutrition Facts : ServingSize 1 tablespoon, Calories 66 kcal, Carbohydrate 1 g, Protein 4.7 g, Fat 3.3 g, SaturatedFat 1.9 g, Cholesterol 19.2 mg, Sodium 271.7 mg, Sugar 0.6 g, UnsaturatedFat 1.1 g
EASY BUFFALO CHICKEN DIP
Everyone will simply devour this savory and delicious dip with shredded chicken throughout. The spicy kick makes it a perfect football-watching food, and the recipe always brings raves. -Janice Foltz, Hershey, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 21 servings (4 cups dip).
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese, sour cream and hot sauce until smooth; stir in chicken., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake until heated through, 18-22 minutes. Serve warm with crackers.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 71mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
BUFFALO CHICKEN DIP
If you are looking for something that is quick and easy, then here you go.... This recipe is a no brainer and everytime I make it for a party people can't stop talking about it. I like to use Cholula hot sauce but you can use what ever kind of hot sauce you would like. I think that this hot sauce give just the right amound of zing to the dish. I also like to use Pepper Jack cheese in this dish as well. I like to serve this dip with French bread! Enjoy this recipe just as much as my friends and family do! Happy Eating
Provided by katiemacgrillo
Categories Spreads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Pre heat oven to 350.
- Make sure the cream cheese is a room temp, it is alot easier to mix around
- mix all ingredients together in a oven safe dish.
- Bake for 30min.
- Serve hot!
Nutrition Facts : Calories 518, Fat 40.4, SaturatedFat 16.4, Cholesterol 171.6, Sodium 844.5, Carbohydrate 2.3, Fiber 0.1, Sugar 1.6, Protein 35.1
PRESSURE-COOKER BUFFALO CHICKEN DIP
If you like quick and easy recipes that are spicy, you'll love this Instant-Pot Buffalo chicken dip. It's super cheesy, easy and has that real Buffalo wing taste! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 6 cups.
Number Of Ingredients 10
Steps:
- Place the first 3 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°., Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in cream cheese, salad dressing, sour cream and 1 cup cheddar cheese. Sprinkle top with remaining cheddar cheese, blue cheese and green onions. Serve with tortilla chips.
Nutrition Facts :
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