BUFFALO CHICKEN DIP
Claire Robinson's Buffalo Chicken Dip has all of the big flavors of chicken wings (hot sauce, blue cheese and even celery) without the fuss and fat of frying.
Provided by Claire Robinson
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
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 CHICKEN DIP
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
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.
BUFFALO CHICKEN DIP
Provided by Trisha Yearwood
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
PARTY BUFFALO CHICKEN DIP
Make and share this Party Buffalo Chicken Dip recipe from Food.com.
Provided by CheesyGal
Categories Poultry
Time 1h15m
Yield 1 9x13 pan, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Saute the first 3 ingredients until well mixed.
- Then add the next 2 ingredients and mix until smooth.
- Put mixture into a 9x13 pan and sprinkle shredded Colby Jack cheese on top.
- Bake at 350 degrees for 20-30 minutes or until bubbly and cheese is melted.
- Serve with tortilla chips.
Nutrition Facts : Calories 432.8, Fat 36.2, SaturatedFat 15.3, Cholesterol 113.5, Sodium 1363.5, Carbohydrate 3, Fiber 0.2, Sugar 1.5, Protein 23.4
FOOD NETWORK'S BUFFALO CHICKEN DIP
Make and share this Food Network's Buffalo Chicken Dip recipe from Food.com.
Provided by mandabears
Categories Very Low Carbs
Time 25m
Yield 14 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 155.3, Fat 13, SaturatedFat 6.9, Cholesterol 46.3, Sodium 437.6, Carbohydrate 0.9, Sugar 0.2, Protein 8.7
BUFFALO CHICKEN DIP
Provided by Food Network
Time 10m
Yield 1 ½
Number Of Ingredients 5
Steps:
- 1. Combine Wish-Bone® Buffalo Blue Cheese Dressing with sour cream in medium bowl. Stir in remaining ingredients.
- 2. Serve, if desired, with baked potato chips, tortilla chips or cut up vegetables.
EASY CROCK POT BUFFALO CHICKEN DIP
Super easy and delicious! My sister gave me this recipe. I made it for our Super Bowl party and it was great to snack on all day. I always use 1/3 less fat cream cheese, fat free ranch dressing, and 2% cheddar cheese and you'd never know the difference.
Provided by KCH33444
Categories Lunch/Snacks
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a crockpot on low to medium heat.
- Stir frequently as the cheese melts.
- Keep in the crockpot on low and serve with tortilla chips.
Nutrition Facts : Calories 572.6, Fat 49.9, SaturatedFat 20.9, Cholesterol 146, Sodium 1601.5, Carbohydrate 5, Fiber 0.3, Sugar 3, Protein 26.2
CROWD-PLEASER BUFFALO CHICKEN DIP
Got this from the gym that I belong too - don't know why - it's not exactly low-fat, but it's absolutely delicious. The first day I got it, I halved the recipe and DH and I ate the entire thing!
Provided by Musical Joy
Categories Very Low Carbs
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cream the cheese and ranch dressing.
- Add celery.
- Set aside.
- In skillet, saute hot sauce and chicken.
- Stir chicken mixture into cream cheese mixture.
- Spoon into a 9 inch pie plate and cover with cheddar cheese.
- Bake at 350 for 30- 35 minutes.
- Serve warm with tortilla chips, crackers, or cut up raw veggies.
Nutrition Facts : Calories 231.2, Fat 19.8, SaturatedFat 7.3, Cholesterol 62.4, Sodium 663.8, Carbohydrate 2.7, Fiber 0.3, Sugar 1.6, Protein 10.7
CROCK POT BUFFALO CHICKEN DIP
Make and share this Crock Pot Buffalo Chicken Dip recipe from Food.com.
Provided by jlynnep
Categories Spicy
Time 20m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Drain canned chicken and put in medium sauce pan.
- Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce.
- Add cream cheese and stir until blended thoroughly.
- Add ranch dressing and mix.
- Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.
- Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.
- I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.
BUFFALO CHICKEN DIP
Five simple ingredients in your slow cooker make this creamy, cheesy, zesty hot dip that tastes just like Buffalo chicken wings.
Provided by CHEF GRPA
Categories Chicken
Time 45m
Yield 20 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 278.6, Fat 22, SaturatedFat 8.4, Cholesterol 55.4, Sodium 740.3, Carbohydrate 9.7, Fiber 0.7, Sugar 2.5, Protein 10.7
LIGHTENED-UP SLOW-COOKER CHICKEN BUFFALO DIP
This party dip usually comes with bragging rights for an indulgent amount of fat. Our slow-cooker version is full of the same big flavors but with fewer calories and less fat.
Provided by Food Network Kitchen
Categories appetizer
Time 2h15m
Yield 12 servings (1/4 cup per person)
Number Of Ingredients 13
Steps:
- Put the cream cheese, chicken, Cheddar, buttermilk, hot sauce, flour, Worcestershire, cayenne, garlic powder and onion powder in a slow cooker, and stir to roughly combine.
- Cover, and cook on high for 2 hours; the mixture should be bubbling and the Cheddar melted. Stir until smooth and combined. Sprinkle with the parsley and blue cheese, reduce the heat to warm and serve with celery and carrot sticks.
Nutrition Facts : Calories 170 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 15 milligrams, Sodium 350 milligrams, Carbohydrate 6 grams, Protein 12 grams, Sugar 1 grams
BUFFALO CHICKEN DIP
Zesty with hot sauce, this creamy cheese dip, packed with rotisserie chicken, tastes just like your favorite chicken wings -- without all the napkins. Chopped carrot and celery sprinkled on top of the dip adds freshness and crunch.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 10
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.
BUFFALO CHICKEN DIP
Until a week ago, I had never heard of BCD. After tasting it at a Super Bowl party, I not only became addicted, but noticed that there's already a huge BCD craze taking over America. It's delish, but pretty processed and rich!
Provided by Food Network
Categories appetizer
Time 35m
Yield approximately 3 1/2 cups dip
Number Of Ingredients 7
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.
SPICY BUFFALO CHICKEN ENCHILADAS
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
- Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
- Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
- Bake until the cheese is melted and bubbling, 15 to 20 minutes.
- Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
- Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
- Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.
BUFFALO CHICKEN DIP
Make and share this Buffalo Chicken Dip recipe from Food.com.
Provided by Punky Julster
Categories Cheese
Time 45m
Yield 1 pan
Number Of Ingredients 6
Steps:
- Assemble in this order in a 13x9 pan.
- Layer 1: Mix 8 oz.
- cream cheese and 1/4 cup buffalo hot wing sauce to taste.
- Layer 2:Combine 12oz canned chicken (break up chicken) with 1/3 cup melted butter and 1/2 cup buffalo hot wing sauce.
- Layer 3: Bleu cheese dressing.
- Sprinkle cheddar cheese on top.
- Bake at 350°F for 30 minutes or until bubbling.
- Serve with crackers or Tostitos scoops chips.
Nutrition Facts : Calories 2684.4, Fat 233.1, SaturatedFat 124.8, Cholesterol 796.2, Sodium 7205.7, Carbohydrate 15, Fiber 0.5, Sugar 5.4, Protein 134.8
CREAMY BUFFALO CHICKEN DIP
This is my favorite buffalo chicken dip recipe for when I am not trying to be healthy and I have a bit of time on my hands.
Provided by ILoveFood613
Categories < 4 Hours
Time 1h10m
Yield 5 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375. Dice onion and garlic and spread on chicken breast. Wrap chicken in tinfoil, put on oven safe tray, place on center rack and cook for 16 minutes. Turn chicken over and bake for another 16 minutes. Remove from oven and let stand for 5 minutes. Unwrap and allow to cool enough so that you can shred it.
- On medium heat, melt butter in small sauce pan. Once butter is completely melted, add hot sauce and apple cider vinegar to the sauce pan and whisk until fully combined. If you like hotter buffalo dip, add cayenne pepper powder. Whisk periodically until the sauce is bubbling, and remove from heat. You can do this while the chicken is cooking.
- To a medium-sized bowl, add softened cream cheese and ranch dressing. Combine fully before adding the buffalo sauce. Once sauce is added, stir until no longer lumpy. You can also do this while chicken is cooking.
- Decrease oven temp to 350. Add shredded chicken, garlic and onions to mixture. Move mixture to an 11 x 7 baking dish. Evenly distribute cheese on top. Bake uncovered for 20-25 minutes, or until cheese is bubbling all over. You can always broil at the end if need be. Remove from oven when done.
- Chop and add scallions (optional).
- Serve with tortilla chips or whatever you might like.
Nutrition Facts : Calories 360.7, Fat 34, SaturatedFat 14.8, Cholesterol 77.4, Sodium 720.9, Carbohydrate 7.3, Fiber 1.7, Sugar 2.9, Protein 8.5
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