Buffalo Chicken Dip Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups finely shredded chicken, leftover Crockpot Buffalo Chicken or 2 (10 ounce) cans chunk chicken, drained. ( typically don’t use canned chicken, but works great for this.) For a a great option, use Rotisserie Chicken
2 (8 ounce) packages cream cheese, softened
1 cup dressing (Mix and match Ranch/Bleu Cheese)
3/4 cup pepper sauce (such as Frank’s Red Hot®. I have used the Buffalo wing sauce with great results too.)
1 1/2 cups shredded cheese (Your favorite – Cheddar, Bleu, Mozzarella, Mexican blend etc.)
1 (8 ounce) box crackers, pita chips, Frito Scoops (your favorite)
1 bunch celery, cleaned and cut into 4 inch pieces (for a light serving option)
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Directions: |
Directions:Mix softened cream cheese until smooth.
Stir in dressing, and hot sauce, then add chicken to combine.
Heat in a skillet or microwave, until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a mini slow cooker.
Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. If you do not have a crock pot, just melt cheese in oven or microwave.
Serve with your choice of crackers and/or celery sticks, if going light. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:5-10 minutes |
Personal
Notes: |
Personal
Notes: Adaptions: For light variation, try reduced fat cream cheese, low fat shredded cheese and Light Dressing. The flavors are so great, you can’t even tell the difference. If your preference is spicy, add a bit more Frank’s sauce.
For oven only variation, Mix all ingredients,except reserve half of the shredded cheese. Bake at 350 degrees for 15 minutes, then sprinkle remaining cheese on top and bake for five additional minutes.
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