Cheesy Buffalo Chicken Wing Dip Recipes

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.

Steps:

• Mix all ingredients EXCEPT the shredded cheddar.
• Put in a greased caserole dish and top with shredded cheddar cheese.
• Bake at 350 for 20 minute.
• Serve with tortilla chips or any dipper you like.

Steps:

• Combine cream cheese, hot sauce and celery.
• Heat in microwave until cream cheese is melted, stir every two minutes or so.
• Add chicken (two boiled chicken breasts works nicely) and cheddar cheese.
• Mix all together and put into a 9x13 or oval baking dish.
• Top with more cheddar cheese if desired.
• Bake at 350 degrees for 30 minutes.
• Serve warm with tortilla chips.

Steps:

• Mix 4 ounces softened cream cheese and 1/2 cup each sour cream and Frank's RedHot sauce (or 1/4 cup other hot sauce); fold in 2 cups shredded rotisserie chicken. Spread in a small baking dish, sprinkle with celery seeds, chopped scallions and shredded cheddar and bake at 425 degrees F until bubbly, about 20 minutes. Top with crumbled blue cheese. Serve with celery and carrot sticks and crackers.

Steps:

• Combine ingredients in microwaveable bowl.
• Microwave on HIGH 5 min. or until cream cheese is melted and dip is heated through, stirring after 3 min.

Steps:

• Combine chicken, soup, pepper sauce, cream cheese and ranch. Set crock pot on low for 2 hours.
• Add cheddar cheese, mix and melt through before serving.

Steps:

• 1. 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.
• My Note: I have used Texas Pete Buffalo Style Chicken Wing Sauce, 1/3 less-fat cream cheese (aka Neufchatel), and 1 lb. of fresh chicken that was boiled for 20 minutes (or until done) and then shredded. However, to avoid the strange "orange sherbert" color of the dip, I layered the ingredients in a 8"x11" baking dish as follows: Mix together the softened cream cheese and ranch dressing and spread evenly in the bottom of the dish. Then mix together the shredded chicken and wing sauce (about 2/3 bottle)and layer on top of the cream cheese mixture. Sprinkle just a small amount of shredded cheese (I used Colby/Jack) over the top. Bake at 350 for about 20-25 minutes or until dip is heated through and cheese is melted. I just think people tend to shy away from the dip when it's all mixed together because of the strange color. It's more recognizable (retains a brighter red color) when it's layered and gets gobbled up faster! Great dip for football season!
• I suggest using more chicken and more hot sauce with this recipe. Also, if you use the chedder cheese, don't use the pre-shredded bags from the grocery store. The cheese in those bags is coated with flour and it seems to make the dip oiler.
• I have use bleu cheese dressing instead of ranch because thats what some like to eat with buffalo chicken! I also used 2 boneless chicken breasts instead of canned chicken (I cant stand canned meats) grilled it in a pan, cut it into bite sized pieces, put it back in the pan with the hot sauce. When I mixed the the cream cheese and bleu cheese together I added more hotsauce for more of a kick. Baked in an 8x8 pan, 350 for 20 minutes. Dip was gone in minutes!

Steps:

• Heat oven to 350ºF.
• Mix first 3 ingredients in medium bowl until blended. Add chicken and mozzarella; mix well.
• Spoon into 1-qt. shallow baking dish sprayed with cooking spray.
• Bake 20 min. or until heated through. Stir before serving.

Steps:

• Beat cream cheese, ranch dressing, and red hot sauce.
• Fold in shredded chicken.
• Spread mixture into pie plate sprayed with Pam.
• Bake at 350 degrees Fahrenheit for 15 minutes.
• Add cheddar cheese to top.
• Bake an additional 10 to 15 minutes.
• Serve hot with Frito scoops.