Easy Buffalo Chicken Chili Dip Recipes

BUFFALO-STYLE CHICKEN CHILI DIP

Steps:

• In a Dutch oven, saute the celery, onion, carrot and garlic in butter until tender. Remove and set aside. In the same pan, cook chicken in oil until no longer pink; drain. , Stir in the broth, beans, tomatoes, tomato sauce, tomato paste, hot sauce, paprika, bay leaf, salt, pepper and vegetable mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 12-15 minutes or until slightly thickened. Discard bay leaf., Serve desired amount of dip; if desired, sprinkle with cheese. Serve with celery and chips. Cool remaining dip; transfer to freezer containers. Cover and freeze for up to 3 months., To use frozen dip: Thaw in the refrigerator. Place in a saucepan; heat through. If desired, sprinkle with cheese. Serve with celery and chips.

EASY BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir blue cheese salad dressing and cream cheese together in a mixing bowl. Stir chicken, Buffalo wings sauce, and blue cheese crumbles into the salad dressing mixture; pour sauce into a baking dish.
• Bake in preheated oven until bubbling, 15 to 20 minutes.

BUFFALO CHICKEN CHILI

Steps:

• Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.
• Stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.

BUFFALO CHICKEN CHILI

Steps:

• For the chili: Sprinkle the chicken with 1/2 teaspoon salt and several grinds of black pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until brown all over, about 6 minutes. Reduce the heat to medium, add the garlic, celery and onion and cook, stirring occasionally, until the vegetables are just softened, about 4 minutes. Stir in the chili powder and cumin to coat the chicken and vegetables. Add the broth, beans, tomatoes, tomato sauce and desired amount of hot sauce. Bring to a simmer, cover and cook until the chicken is tender, 30 to 40 minutes.
• For the toppings: Stir together the mayonnaise, sour cream, vinegar, garlic powder and 1 tablespoon water in a small bowl. Stir in the blue cheese and scallion whites. Season with salt and pepper.
• To serve, spoon rice into servings bowls and top with the chili. Add a dollop of the blue cheese dressing and a sprinkle of scallion greens. Serve with the celery and carrot sticks and additional hot sauce.

EASY BUFFALO CHICKEN CHILI DIP

Steps:

• Heat oven to 350°F.
• Spray 10-inch ovenproof skillet with cooking spray. In skillet, mix chili, cream cheese, 1 cup of the Cheddar cheese and the pepper sauce. Heat over medium-high heat 2 to 3 minutes, stirring constantly, until cheese is melted and mixture is bubbly. Top with remaining 1 cup Cheddar cheese. Bake uncovered about 10 minutes or until cheese is melted. Top with blue cheese and green onions. Serve warm with tortilla chips.

BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 20-25 minutes. Serve with baguette slices.

4-INGREDIENT BUFFALO CHICKEN DIP

Steps:

• Combine all ingredients until well blended.
• Serve with assorted vegetables or crackers.
• If preferred served hot, bake in oven at 350 degrees F until bubbling.

QUICK AND EASY BAKED BUFFALO CHICKEN DIP

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.

EASY BUFFALO CHICKEN DIP

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.

QUICK AND EASY BUFFALO CHICKEN DIP

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.

BUFFALO CHICKEN CHILI

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 7 ingredients. Add chicken. Cover and cook on low 5-6 hours or until chicken is tender. , Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cream cheese. Cover and cook on low until cheese is melted, about 30 minutes. Stir until blended. Serve with toppings as desired.