Shannons Buffalo Chicken Dip Recipes

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.

THE BEST BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken on a large sheet of foil and sprinkle evenly with salt, pepper, and garlic powder. Wrap foil around chicken to form a pouch, sealing it around the edges. Place foil pouch on a rimmed baking sheet.
• Bake in the preheated oven for 1 hour. Remove from the oven and let stand for 15 minutes to cool slightly.
• Meanwhile, increase oven temperature to 375 degrees F (190 degrees C). Lightly grease a baking dish with cooking spray.
• Stir together cream cheese, ranch dressing, and hot sauce in a large bowl until well combined.
• Roughly chop or shred cooked chicken. Add to cream cheese mixture along with Cheddar cheese; stir to combine. Pour mixture into the prepared baking dish and sprinkle with blue cheese.
• Bake, uncovered, until bubbly and golden around the edges, about 30 minutes. Remove from the oven and let stand for 10 minutes. Sprinkle with green onions and serve.

SHANNON'S BUFFALO CHICKEN DIP

Steps:

• Combine cream cheese, blue cheese dressing, hot sauce and celery.
• Heat in microwave until melted.
• Stir well.
• Add in all remaining ingredients and stir well.
• Spray 8x8 baking pan with pam
• Bake when you are ready to serve (otherwise just put it in the fridge or freezer - this freezes well if you don't bake it first) on 350 for about 30 minutes (longer if frozen).