Cheesy Chicken Dip Recipes

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CHEESY BUFFALO CHICKEN DIP



Cheesy Buffalo Chicken Dip image

This hot dip is perfect for a tailgate party or anytime! Shredded chicken, cream cheese, hot sauce and lots of melted cheese create a wonderful buffalo wing flavor on a chip or with veggie sticks.

Provided by MLALAK

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

2 bone-in chicken breast halves
1 teaspoon olive oil
1 stalk celery, finely diced
1 (8 ounce) package reduced-fat cream cheese
¾ cup blue cheese dressing
¾ cup ranch dressing
⅓ cup hot pepper sauce (such as Frank's RedHot®)
1 cup shredded Cheddar cheese

Steps:

  • Place chicken breasts in a large saucepan; cover with water. Boil until cooked through, about 20 minutes. Remove from water, and cool. Pull meat from bones and skin. Shred meat and reserve.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in large skillet. Stir in celery; cook until soft. Mix in the cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in the shredded chicken and hot sauce. Spoon mixture into an 8x8 baking dish. Sprinkle with the shredded cheese.
  • Bake in preheated oven until golden and bubbly, about 30 minutes.

Nutrition Facts : Calories 449.7 calories, Carbohydrate 5.1 g, Cholesterol 76.4 mg, Fat 38.4 g, Fiber 0.2 g, Protein 18.5 g, SaturatedFat 11.2 g, Sodium 886.6 mg, Sugar 2.8 g

CHEESY CHICKEN DIP



Cheesy Chicken Dip image

This is a favorite recipe, perfect for get-togethers or tailgating. Be prepared to provide copies of the recipe to your friends because they'll be sure to ask! Serve with tortilla chips or crackers.

Provided by AshleyNicole

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 15m

Yield 20

Number Of Ingredients 7

2 (10 ounce) cans chicken breast, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound pepperjack cheese, shredded
1 (8 ounce) package cream cheese
1 cup cubed processed cheese food (such as Velveeta®)
½ cup shredded Mexican cheese blend

Steps:

  • Mix chicken, cream of chicken soup, diced tomatoes with green chile peppers, pepperjack cheese, cream cheese, cubed cheese food, and Mexican cheese blend in a 2-quart microwave-safe bowl.
  • Heat in microwave in 30 to 60 second intervals, stirring between each interval, until the cheese is all melted and can be stirred into a smooth mixture, about 5 minutes; transfer to a slow cooker set to Low to keep warm while serving.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 3.1 g, Cholesterol 53.4 mg, Fat 14 g, Fiber 0.1 g, Protein 12.2 g, SaturatedFat 7.4 g, Sodium 536.4 mg, Sugar 0.8 g

EASY CHEESY CHICKEN DIP



Easy Cheesy Chicken Dip image

Easy Cheesy Chicken Dip is just the ticket for game days and gatherings when you need a super quick, flavorful appetizer. This cheesy chicken dip needs only 5 ingredients and 5 minutes. No baking. Serve with crackers, chips, or veggies.

Provided by chewoutloud

Categories     Appetizer

Number Of Ingredients 6

2 cups shredded cheddar cheese
8 oz whole cream cheese (fully softened*)
1/2 cup good hot sauce (I like Frank's hot sauce )
1/2 cup good quality ranch dressing
2 cans (25 oz each chunk chicken breast, drained)
[Optional: 1 bunch chives (chopped])

Steps:

  • In a bowl, mix together hot sauce, ranch dressing, and fully softened cream cheese until mixture is fully smooth without lumps. Add cheddar cheese and stir to combine. Add chicken and stir to shred chicken and combine. Add chives if desired. Transfer to serving dish and serve chilled or room temp, with crackers, chips, baguette slices, or veggies.

SUPER CHEESY SPICY CHICKEN DIP



Super Cheesy Spicy Chicken Dip image

Your favorite dip gets a smoky, spicy twist with chipotle chiles. Sharp white Cheddar and mozzarella make this classic cream cheese-and-chicken combination extra cheesy. This is a dip that will keep you going back for more.

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 cups

Number Of Ingredients 13

1 tablespoon olive oil
1 small onion, thinly sliced
1 scallion, sliced, whites and greens kept separate
Kosher salt and freshly ground black pepper
One 4-ounce block sharp white Cheddar
2 1/2 ounces low-moisture whole-milk mozzarella
3 chipotle chiles in adobo sauce, chopped, plus 2 teaspoons adobo sauce
2/3 cup whole milk
5 tablespoons Louisiana-style hot sauce
12 ounces cream cheese, cut into 1-inch pieces
2 cups shredded rotisserie chicken, skin removed (about 8 1/2 ounces)
1/2 cup crispy fried onions, such as French's
Tortilla chips, for serving

Steps:

  • Heat the olive oil in a medium saucepan over medium heat. Add the onions, scallion whites, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
  • Meanwhile, shred the Cheddar on the large holes of a box grater. Cut the mozzarella into 1/4-inch to 1/2-inch cubes and set both cheeses aside.
  • Once the onions have softened, add the chipotle chiles and adobo sauce to the saucepan and stir until the onions are evenly coated and the adobo sauce is heated through, about 1 minute. Add the milk and stir, scraping up any browned bits from the bottom of the saucepan. Add the hot sauce, cream cheese, Cheddar and mozzarella and cook, stirring continuously, until all the cheese has melted and the hot sauce has thoroughly combined, about 4 minutes. Gently fold in the chicken.
  • Transfer the dip to a heatproof serving bowl and top with the reserved scallion greens and the crispy fried onions. Serve warm with tortilla chips.

CHEESY BUFFALO CHICKEN DIP



Cheesy Buffalo Chicken Dip image

Cottage cheese is the surprise secret ingredient in this party dip, making it light, fluffy and ultra-scoopable. Dig in with carrots, celery sticks, rice crackers, pretzels, pita crisps, corn chips - there are no rules when it comes to this crowd-pleasing favorite.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

2 cups shredded cooked chicken (from about 1/2 rotisserie chicken)
1 1/2 cups cottage cheese
1/2 cup Buffalo-style hot sauce
6 ounces grated pepper jack (about 3 cups)
6 ounces grated mild Cheddar (about 3 cups)
1/4 cup crumbled blue cheese
Rainbow baby carrots, celery sticks and assorted crackers and chips, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the chicken, cottage cheese, hot sauce, pepper jack and Cheddar in a large bowl and mix well. Transfer to an 8-inch square baking dish, spreading it into an even layer. Sprinkle all over with the blue cheese and bake until hot and bubbly, about 35 minutes.
  • Serve warm with baby carrots, celery sticks, crackers and chips.

HOT CHEESY CHICKEN DIP



Hot Cheesy Chicken Dip image

I had this at a pot luck gathering and had to have the recipe. It seems we can't get enough and can be made in the crock pot although I prefer baking.

Provided by Trgg89

Categories     Very Low Carbs

Time 40m

Yield 12 serving(s)

Number Of Ingredients 5

3 -4 chicken breasts, cooked and shredded
2 (8 ounce) packages cream cheese, softened
1 cup ranch dressing
5 ounces louisiana hot sauce
2 cups shredded cheddar cheese (or more) (optional)

Steps:

  • Combine all 5 ingredients in mixing bowl until well mixed.
  • Put into 9x13 glass baking dish and bake @ 350 degrees for 30 minute or until bubbly.
  • Serve warm with tortilla chips.

CHEESY CHICKEN TACO DIP



Cheesy Chicken Taco Dip image

We're huge college football fans (go Irish!), and my chicken taco dip hasn't missed a season opener in many years. A slow cooker keeps the dip warm for the whole game-if it lasts that long! -Deanna Garretson, Yucaipa, California

Provided by Taste of Home

Categories     Appetizers

Time 4h25m

Yield 8 cups

Number Of Ingredients 9

1 jar (16 ounces) salsa
1 can (30 ounces) refried beans
1-1/2 pounds boneless skinless chicken breasts
1 tablespoon taco seasoning
2 cups shredded cheddar cheese
3 green onions, chopped
1 medium tomato, chopped
1/4 cup chopped fresh cilantro
Tortilla chips

Steps:

  • In a greased 3- or 4-qt. slow cooker, mix salsa and beans. Top with chicken; sprinkle with taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours. , Remove chicken; shred finely using 2 forks. Return to slow cooker; stir in cheese. Cook, covered, on low until cheese is melted, 10-15 minutes, stirring occasionally., To serve, top with green onions, tomato and cilantro. Serve with chips.

Nutrition Facts : Calories 82 calories, Fat 3g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 238mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

CHEESY CHICKEN DIP



Cheesy Chicken Dip image

This is a great football game crock pot dip I created that my husband loves (AND it's healthier than most cheese dips)! I wanted to make something creamy that didn't use processed Velveeta. **Note: Since Recipezaar wasn't able to calculate the cheese into the nutritional data, here is my approximation for the nutrition facts based on Sargento's Reduced Fat 4-Cheese Mexican blend: Add and EXTRA 40 calories, 3g total fat, and 3.5g protein per serving of dip. Hope that helps! :-)

Provided by Kaitor Gator

Categories     Chicken Breast

Time 4h

Yield 8 serving(s)

Number Of Ingredients 7

2 chicken breasts (I use frozen)
1 (10 ounce) can Rotel Tomatoes, original
1 (16 ounce) can refried beans with green chilies
1 garlic clove, crushed
4 ounces fat free cream cheese, cubed
1 cup reduced-fat Mexican cheese blend, shredded
1 (1 ounce) package taco seasoning

Steps:

  • Place frozen (or thawed) chicken breasts in crock pot with the garlic and Rotel tomatoes. Cook until chicken is fully cooked and can be shredded easily (mine took about 3 hours on high).
  • Shred chicken while it's still in crock pot.
  • Add all other ingredients to the chicken/tomato mixture (leave all juices that were created) and continue to cook on low until the dip is hot and creamy! I let mine sit in the crock pot on low for about an hour and then switched it to warm until we were ready to eat.

Nutrition Facts : Calories 135.9, Fat 4.3, SaturatedFat 1.4, Cholesterol 28.9, Sodium 422, Carbohydrate 11.2, Fiber 3, Sugar 0.2, Protein 13

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