Layered Buffalo Chicken Dip Recipes

LAYERED BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 350 degrees F.
• Combine the sour cream, hot sauce, milk and cream cheese in a food processor and process until smooth. Toss the chicken and hot sauce mixture together in a bowl and spread with a spatula in the bottom of a glass 8-inch square baking dish. Cover the baking dish with foil and bake until warmed through, 25 to 30 minutes.
• Meanwhile, heat the oil in a large nonstick skillet. Add the bacon and cook over medium heat, turning a few times, until evenly browned, 7 to 8 minutes. Transfer the bacon to a paper towel-lined plate to drain; let cool, then crumble.
• Let the baking dish sit at room temperature, 10 minutes. Uncover the baking dish and scatter over the celery, then the lettuce, then the carrots. Drizzle with the blue cheese dressing and sprinkle with the bacon and scallions. Serve with the tortilla chips.

BUFFALO CHICKEN DIP

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.

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.

LAYERED BUFFALO CHICKEN SALAD

Steps:

• In large bowl, toss chicken, dressing and hot sauce.
• In 6-quart trifle bowl or glass bowl, layer as follows: Gently transfer chicken mixture to the bowl, being careful to keep sides of bowl clean. Top with sliced celery, then half the blue cheese, focusing efforts around outside of bowl. Top with romaine, then carrots, then remaining blue cheese.

BUFFALO CHICKEN DIP

Steps:

• Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

HEALTHY LIVING LAYERED BUFFALO CHICKEN DIP

Steps:

• Beat Neufchatel and mayo in medium bowl until blended. Stir in celery; spread onto bottom of pie plate.
• Combine chicken and hot sauce; spoon over Neufchatel mixture. Top with blue cheese and onions.
• Refrigerate 2 hours.

BUFFALO CHICKEN LAYERED MASHED

Steps:

• Prepare mashed potatoes following package directions. Stir in packet of dry Ranch dressing. Set aside.
• In a Dutch oven, heat oil over medium heat. Add the onion, celery and carrot; cook and stir until the vegetables are tender. Add the garlic and cook 2 minutes longer.
• Add the shredded chicken.
• Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.
• In a medium size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg.
• Spread 1 1/2 cups sauce into a greased 13x9-inch baking dish. Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup bleu cheese. Repeat layers twice.
• Bake covered at 350 degrees F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.
• Let stand 10 minutes before serving.

LAYERED BUFFALO CHICKEN DIP

Steps:

• Beat cream cheese and mayo in medium bowl until blended. Stir in celery; spread onto bottom of pie plate.
• Combine chicken and wings sauce; spoon over cream cheese mixture. Top with blue cheese and onions.
• Refrigerate 2 hours.