Buffalo Dip With Rotisserie Chicken Recipes

ROTISSERIE BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 350°F.
• Set out cream cheese to soften or microwave for 30-60 seconds.
• Shred and chop chicken breast and dark meat.
• Melt butter and whisk into hot sauce to make a homemade buffalo sauce. Feel free to add exta hot sauce, to taste.
• In an oven-safe baking dish, combine chicken, cream cheese, buttery hot sauce (aka buffalo sauce) and ranch dressing.
• Season with garlic powder and salt and mix well.
• Top with freshly grated pepper jack cheese. You can even mix a little cheese into the dip if you'd like. Cabot brand is my favorite for this dip - it melts like a breeze and is super flavorful. Add a hearty drizzle or so of hot sauce on top.
• Bake at 350° F for 15-20 minutes.
• If a garnish is desired, you can top the dip with a sprinkle of crushed red pepper flakes and/or chopped green onion.

BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 425 degrees F.
• In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes. Add the celery, hot sauce and chicken and mix well. Transfer the mixture to a 9-inch pie plate and sprinkle the crumbled blue cheese on top. Bake until hot and bubbly, about 25 minutes. Serve with crackers, bread or carrot sticks.
• What Makes This Recipe Really Sing: This has all the great flavors of Buffalo chicken wings without all the fat of the chicken skin and oil. Want to make it lighter? Feel free to use light cream cheese.

BUFFALO DIP WITH ROTISSERIE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-cup oven-proof serving dish with cooking spray.
• Combine shredded chicken, cream cheese, and cayenne in a 10-inch nonstick skillet over medium heat. Stir until cream cheese has melted, 2 to 3 minutes. Stir in ranch dressing, remove from heat, and pour into the prepared dish. Spread Buffalo sauce evenly over top and sprinkle with Cheddar.
• Bake in the preheated oven until dip is warmed through and cheese is melted, about 20 minutes. Remove from the oven and sprinkle with blue cheese. Serve warm.

BUFFALO CHICKEN DIP

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.

BUFFALO ROTISSERIE CHICKEN DIP PIZZAS

Steps:

• Chop chicken into bite-sized pieces.
• Melt butter in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Scatter chicken in the bottom of the pot. Top with Buffalo sauce, then ranch mix, and finally cream cheese cubes; do not stir. Pour in chicken broth and hit Cancel.
• Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in blue cheese.
• Preheat the oven to 375 degrees F (190 degrees C).
• Place 2 flatbreads on a baking sheet. Spread 1/2 of the dip on each one and top with mozzarella cheese.
• Bake in the preheated oven until cheese is golden brown, about 14 minutes. Cut into 16 slices to serve.

EASY BUFFALO CHICKEN DIP

Steps:

• In a large pan, combine rotisserie chicken, cream cheese, sour cream, and olive oil. On medium heat, mix until combined well and cream cheese is melted, stirring constantly.
• Add the buffalo sauce, salt, pepper, and garlic powder. Continue cooking until all ingredients are distributed evenly, about 5 minutes. Stir constantly.
• Remove from heat and taste. Add more salt, pepper, and buffalo sauce if desired. Add mozzarella cheese, 1/2 cup at a time (you may not need it all). Stir until cheese is melted and stringy.
• Transfer to a serving dish and garnish with chopped scallions. Serve with celery, carrots, and chips for dipping.

BUFFALO CHICKEN DIP RECIPE

Steps:

• Preheat oven to 375°F (190°C). Arrange oven rack to the middle of your oven.
• In an 8-inch cast-iron skillet (or an ovenproof pan), melt the butter over medium-high heat. Sauté garlic until fragrant (30 seconds). Add the chicken and hot sauce and simmer until sauce has thickened and reduced by half (about 2 minutes).
• Reduce heat to low and stir in cream cheese; mix until combined. Take off heat, stir through sour cream and top with both cheddar cheese(s) over the top.
• Bake until bubbling around the edges and the cheese has melted (about 10 minutes). Broil (or grill) for a further minute to brown on top.
• Immediately garnish with blue cheese and green onions. Serve with vegetable sticks, chips, crusty bread pieces for dipping.