Redhot Buffalo Chicken Dip Recipes

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:

• 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.

Steps:

• NOTE: You can substitute freshly cooked or leftover chicken for the canned chicken.
• Heat oven to 350°F.
• Stir cream cheese in a 9-inch deep dish pie plate until smooth.
• Stir in the dressing, wing sauce and blue cheese.
• Stir in chicken.
• Bake 20 minutes or until chicken mixture is hot and bubbly.
• Stir before serving with veggies and/or crackers.

Steps:

• PREHEAT oven to 350°F.
• COMBINE all ingredients in a 1-quart baking dish.
• BAKE 20 minute or until mixture is heated through; stir. Garnish as desired. Serve with crackers and/or vegetables.