Corinne
Sous Chef
Buffalo Chicken Dip Recipe
I have a slight variation on the recipe that Bucky posted. This recipe started out with canned chicken for the first ingredient. I changed it to fresh chicken. When I am in a hurry, I use the pre-cooked chicken strips with great success! I like using Blue Cheese dressing because I think it goes with Buffalo Wings so well!
Buffalo Chicken Dip
1 1/2 Pounds chicken breast, cooked & shredded
2 8-oz pkgs cream cheese, softened
1 Cup Blue cheese dressing
3/4 Cup Frank's Red Hot pepper sauce
1 1/2 cups Cheddar cheese, shredded
celery, crackers, etc for dippers
Instructions: Heat chicken & hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese & dressing. Cook, stirring until well blended & warm. Mix in half of Cheddar & transfer mixture to slow cooker. Sprinkle remaining Cheddar over top. Cook on low until hot & bubbly. Serve with celery sticks or crackers.
I have a slight variation on the recipe that Bucky posted. This recipe started out with canned chicken for the first ingredient. I changed it to fresh chicken. When I am in a hurry, I use the pre-cooked chicken strips with great success! I like using Blue Cheese dressing because I think it goes with Buffalo Wings so well!
Buffalo Chicken Dip
1 1/2 Pounds chicken breast, cooked & shredded
2 8-oz pkgs cream cheese, softened
1 Cup Blue cheese dressing
3/4 Cup Frank's Red Hot pepper sauce
1 1/2 cups Cheddar cheese, shredded
celery, crackers, etc for dippers
Instructions: Heat chicken & hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese & dressing. Cook, stirring until well blended & warm. Mix in half of Cheddar & transfer mixture to slow cooker. Sprinkle remaining Cheddar over top. Cook on low until hot & bubbly. Serve with celery sticks or crackers.