Stovetopbuffalochickenwingdip Recipes

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.

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:

• Preheat the oven to 375 degrees F.
• Combine the sour cream, blue cheese, hot sauce, milk and cream cheese in a food processor and process until smooth. Transfer the mixture to a medium bowl and stir in the chicken.
• Scoop the chicken mixture into an 8-inch square baking dish and smooth the top. Bake until the mixture is warmed through and barely beginning to brown at the edges, 25 to 30 minutes. Transfer the dip to a rack and let cool for 5 minutes.
• Scatter the carrots and celery over the top, then sprinkle with the parsley. Serve warm with tortilla chips, celery and carrots, for dipping.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir blue cheese salad dressing and cream cheese together in a mixing bowl. Stir chicken, Buffalo wings sauce, and blue cheese crumbles into the salad dressing mixture; pour sauce into a baking dish.
• Bake in preheated oven until bubbling, 15 to 20 minutes.

Steps:

• Preaheat oven top 350.
• In a large bowl, mix shredded chicken, celery and cheese.
• In a saucepan over med-low heat, combine cream cheese and salad dressing and stir until smooth. Stir in bottle of hot sauce ( don't have to use entire bottle if you want it milder). Pour heated mixture into bowl with chicken mixture. Stir to mix well.
• Pour into a 13" x 9" baking pan. Bake uncovered for 40 minutes or until bubbly----make sure top doesn't get browned. Let stand for 10 minutes. Serve warm OR cold-----tastes best warm--- with celery or other veggies and crackers.

Steps:

• In a small bowl, combine the cream cheese, dressing, sour cream and blue cheese. Transfer to a 3-qt. slow cooker. Layer with chicken, wing sauce and 1 cup cheese. Cover and cook on low for 2-3 hours or until heated through., Sprinkle with remaining cheese and onion. Serve with tortilla chips.

Steps:

• Heat the oven to 375 degrees. In an 8-inch cast-iron or ovenproof skillet, melt the butter over medium-high heat. Add the chicken and hot sauce and simmer until the sauce has thickened and reduced by half, 2 to 3 minutes.
• Turn off the heat, then stir in the lemon juice, sour cream and cream cheese until combined. Sprinkle the Cheddar cheese over the top.
• Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you'd like the top to get browned, run it under the broiler for a minute or two.
• Immediately garnish with blue cheese and chives. Serve with chips, bread or vegetables for dipping.

Steps:

• Heat a dry saucepan over high heat. Place thighs skin-side down in the hot pan and cook until skin is browned, seasoning generously with salt, about 5 minutes. Turn thighs over once skin no longer sticks to the pan. Add butter, Louisiana hot sauce, and water. Toss thighs around to stir the sauce until butter is melted.
• Reduce heat to low, cover, and simmer until meat can be easily pulled from the bone, about 1 1/2 hours. Remove from heat and break meat up into smaller pieces using tongs, stirring it into the sauce. Let mixture cool to room temperature, at least 20 minutes.
• Transfer meat to a mixing bowl, shredding it into smaller pieces. Discard bones, cartilage, and skin.
• Bring the sauce in the pan to a boil over medium-high heat. Let reduce until slightly thickened, about 2 minutes. Pour sauce into the bowl of chicken meat and mix thoroughly. Taste for seasoning; add salt, cayenne, and hot sauce as needed. Add celery and mix one last time.
• Pack chicken mixture into a pint-sized jar or crock, and top with a spoonful of hot sauce if desired, and seal jar. Refrigerate until ready to serve. Remove from fridge 30 minutes before service to allow spread to warm up a bit.
• Preheat the oven to 350 degrees F (175 degrees C) in the meantime. Arrange baguette slices on a baking sheet. Brush tops generously with butter.
• Bake in the preheated oven until edges start to turn golden brown, about 20 minutes.
• Meanwhile, smear butter and blue cheese together in a small bowl until combined.
• Remove toasted baguette slices and let cool slightly, leaving the oven on. Spread blue cheese spread on top, then continue baking crostini until golden brown and crispy, 10 to 12 minutes. Serve with the Buffalo chicken spread.

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.

Steps:

• Put chicken and cream cheese in a pot on stove top over medium-low heat. Stir and allow cream cheese to soften for a minute.
• Add in blue cheese and the cup of hot sauce. (After this, it is up to you to taste and add more for personal preference.).
• Stir until everything is mixed together and the cream cheese is no longer in chunks.
• Add in the cheddar cheese, and stir.
• Heat until the cheese has melted in, and everything is nice and hot.
• Serve in a bowl with tortilla chips for dipping.
• Enjoy!

Steps:

• In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
• The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!

Steps:

• Preheat the oven to 350 degrees F.
• Combine the chicken, cottage cheese, hot sauce, pepper jack and Cheddar in a large bowl and mix well. Transfer to an 8-inch square baking dish, spreading it into an even layer. Sprinkle all over with the blue cheese and bake until hot and bubbly, about 35 minutes.
• Serve warm with baby carrots, celery sticks, crackers and chips.

Steps:

• preheat the oven to 350 degrees Fahrenheit.
• spray the pie plate lightly.
• add the cream cheese and stir with fork until smooth.
• stir in the dressing, hot sauce, and cheeses.
• Mix in the chicken.
• bake for 20 minutes or until the chicken mixture is hot and bubbling,.
• stir before serving with crackers, chips.

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!