Our Favorite Buffalo Chicken Dip Recipes

THE BEST BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken on a large sheet of foil and sprinkle evenly with salt, pepper, and garlic powder. Wrap foil around chicken to form a pouch, sealing it around the edges. Place foil pouch on a rimmed baking sheet.
• Bake in the preheated oven for 1 hour. Remove from the oven and let stand for 15 minutes to cool slightly.
• Meanwhile, increase oven temperature to 375 degrees F (190 degrees C). Lightly grease a baking dish with cooking spray.
• Stir together cream cheese, ranch dressing, and hot sauce in a large bowl until well combined.
• Roughly chop or shred cooked chicken. Add to cream cheese mixture along with Cheddar cheese; stir to combine. Pour mixture into the prepared baking dish and sprinkle with blue cheese.
• Bake, uncovered, until bubbly and golden around the edges, about 30 minutes. Remove from the oven and let stand for 10 minutes. Sprinkle with green onions and serve.

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:

• In a large frying pan with a lid, heat the oil over medium heat until it shimmers and slides across the pan. Add the onions and cook until translucent, about 5 minutes.
• Slice the chicken breasts thinly and add to the pan with the onions. Add the garlic, 1/2 cup of the hot sauce and 1 cup water. Bring to a simmer, then cover the pan and reduce the heat to low. Cook until the chicken is falling apart and the sauce has reduced to almost dry, 45 minutes to 1 hour.
• Combine the sour cream, mayonnaise, Cheddar and 1/4 cup of the blue cheese crumbles in a bowl and stir until well combined. Transfer the dip to a serving bowl. Stir in the remaining 2 tablespoons hot sauce, and top with the green onions and the remaining 1/4 cup blue cheese crumbles.
• Serve immediately, with the chicken, celery, carrots, chips and other crudites.

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.

OUR FAVORITE BUFFALO CHICKEN DIP

Steps:

• Combine all ingredients in a large sauce pan or dutch oven. Heat over medium heat, stirring constantly until the cheeses have melted and start to bubble.
• Transfer to a 2 quart casserole dish and serve with Tortilla chips and/or celery sticks.
• If made ahead of time, microwave 3-5 minutes or until bubbly. Stir before serving.

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.

BUFFALO CHICKEN DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a bowl, mix the chicken, cream cheese, and buffalo sauce.
• Pour mixture into a cast iron skillet and smooth with a spoon.
• Cover with cheddar cheese and bake for 20 minutes, or until cheese is melted and bubbly.
• Top with scallions and serve with your favorite chips.
• Enjoy!