Buffalo Style Chicken Chili Dip Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Combine cream cheese and ranch dressing until smooth. You can microwave mixture to speed up the process (a minute or so at a time).
• Add rotel tomatoes and mix thoroughly.
• Drain can of chicken and wash out the "canned smell". Add to dip by breaking up the big pieces of chicken. Microwave until warm.
• Eat with chips, crackers, or veggies. ENJOY!

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.

Steps:

• Preheat oven @ 350 degrees.
• Blend chicken, softened cream cheese, ranch dressing, chicken wing sauce and 3/4th the shredded cheese together with mixer (or by hand if you prefer chunkier chicken dip). Spread mixture in a 9"x13" baking dish. Sprinkle remaining shredded cheddar across top. Bake uncovered for 1/2 hour. Serve with Tostino's Scoops or chip of your choice.