Creamy Baked Buffalo Dip With Rotisserie Chicken Recipe 45

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BUFFALO DIP WITH ROTISSERIE CHICKEN



Buffalo Dip with Rotisserie Chicken image

Use some leftover rotisserie chicken to create this dip that will remind you of Buffalo wings. You will find all the flavors you love, without the bones! Serve with celery and carrot sticks. Provide additional hot sauce for individual tastes.

Provided by Bibi

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Buffalo Chicken Dip Recipes

Time 40m

Yield 12

Number Of Ingredients 8

cooking spray
1 ½ cups shredded skinless rotisserie chicken breast
½ (8 ounce) package cream cheese, cut into chunks
½ teaspoon cayenne pepper
⅓ cup ranch dressing
⅓ cup Buffalo-style hot pepper sauce (such as Frank's® Red Hot®)
3 ounces shredded Cheddar cheese
2 tablespoons crumbled blue cheese, or to taste

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.

Nutrition Facts : Calories 125.7 calories, Carbohydrate 0.8 g, Cholesterol 33.8 mg, Fat 10.1 g, Fiber 0.1 g, Protein 7.7 g, SaturatedFat 4.5 g, Sodium 330.9 mg, Sugar 0.4 g

CREAMY BAKED BUFFALO DIP WITH ROTISSERIE CHICKEN RECIPE - (4/5)



Creamy Baked Buffalo Dip with Rotisserie Chicken Recipe - (4/5) image

Provided by wmedders

Number Of Ingredients 5

1 large rotisserie chicken
1 brick cream cheese
Franks Hot Buffalo Wing sauce
2 cups Cheddar cheese, shredded
Blue cheese dressing

Steps:

  • Preheat oven to 375°F. Remove all rotisserie chicken off bone. Shred the chicken in the Classic Batter Bowl using the Mix-N-Chop, or with two forks. Once it is all shredded, pour hot sauce over to coat the chicken completely. Mix well with a scraper. Cover and refrigerate for at least 3 hours or overnight. Make sure cream cheese is room temperature, and spread it out evenly on the bottom of the Deep Dish Baker. Cover the cream cheese with the marinated chicken. Spread Blue cheese dressing over the chicken using the small spreader to make an even coat. Top with 2 cups of shredded cheese and bake for 25 minutes or until cheese is melted and bubbly. Enjoy with tortilla chips and celery!

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