Buffalo Chicken Cheese Dip Recipes

BUFFALO RANCH CHICKEN AND CHEESE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, chicken, buffalo wing sauce, ranch dressing, and sour cream together in a large bowl; transfer to a 9x13-inch baking dish. Evenly sprinkle Colby-Monterey Jack cheese over dip.
• Bake in the preheated oven until cheese is melted and lightly browned, 25 to 30 minutes. Serve with tortilla chips.

BUFFALO CHICKEN DIP

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.

LAYERED BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 350 degrees F.
• Combine the sour cream, hot sauce, milk and cream cheese in a food processor and process until smooth. Toss the chicken and hot sauce mixture together in a bowl and spread with a spatula in the bottom of a glass 8-inch square baking dish. Cover the baking dish with foil and bake until warmed through, 25 to 30 minutes.
• Meanwhile, heat the oil in a large nonstick skillet. Add the bacon and cook over medium heat, turning a few times, until evenly browned, 7 to 8 minutes. Transfer the bacon to a paper towel-lined plate to drain; let cool, then crumble.
• Let the baking dish sit at room temperature, 10 minutes. Uncover the baking dish and scatter over the celery, then the lettuce, then the carrots. Drizzle with the blue cheese dressing and sprinkle with the bacon and scallions. Serve with the tortilla chips.

CHEESY BUFFALO CHICKEN DIP

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.

BUFFALO CHICKEN BEER CHEESE DIP

Steps:

• Heat oven to 350°F.
• In large microwavable bowl, microwave cream cheese, sour cream, sauce, beer and seasoning mix uncovered on High 1 minute. Stir well. Add chicken and cheeses; stir. Spread in ungreased 8-inch square (2-quart) baking dish. Sprinkle bread crumbs on top.
• Bake about 20 minutes or until hot and bubbly.

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.

CHEESY BUFFALO CHICKEN DIP

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.

VEGETARIAN BUFFALO DIP

Steps:

• Combine sour cream, cream cheese and ranch dressing mix in a bowl until smooth. Stir in the next 4 ingredients. Transfer to a 3- or 4-qt. slow cooker. Cook, covered, on high for 1-1/2 hours. If desired, sprinkle with green onion and serve with tortilla chips.