Thursday, December 4, 2008

Buffalo Chicken Wing Dip


Here's a quick and easy recipe if you like chicken wings, but you hate getting your hands dirty and cleaning up the mess. I used 1/2 a bottle of Frank's Red Hot Buffalo Wing Sauce (because that's all I had leftover) and it was just fine, but I'll probably use the whole bottle next time. It's an easy recipe to adjust how you like it. I also scooped it all in a baby crock pot after it came out the oven to keep it warm.
This was a winner with my friends so I hope you try it!

Buffalo Chicken Wing Dip

4 boneless chicken breast, cooked
1 bottle of your favorite hot wing sauce
8 ounces cream cheese
1/2 cup blue cheese dressing
6 ounces shredded cheddar cheese

Chop or grind cooked chicken breast.

Blend sauce and cream cheese together.

Add chicken, blue cheese and cheddar cheese.

Place in a baking dish and bake at 350 degrees F. for 25 minutes.

Serve hot or cool, put in fridge and reheat before the game. Serve with tortilla chips.

6 comments:

  1. I love this dip. A lady at my husband's work made this and he brought some home. It is so good for football watching.

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  2. Allie, that will be a great Christmas Eve dip to go with my traditional Christmas Eve Mexican food. So easy, instead of the Wings.

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  3. Allie, at this time of year we all need more "quick and easy" We'll be trying this dip.

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  4. Hi Allie, there is something on my blog for you!

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  5. Now you're talking! I love chicken wing flavor, so I know I'd love your fab looking dip! Enjoy the rest of your weekend!

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  6. Here's my version of the recipe:
    1 pkg. (8 oz.) cream cheese, softened
    2 cans (9.75 oz each) Swanson Premium Chunk Chicken Breast, drained
    ½ cup Frank’s RedHot Sauce
    ½ cup blue cheese salad dressing
    ½ cup crumbled blue cheese
    Assorted fresh vegetables and/or crackers

    Directions:
    1) Stir cream cheese in 9” deep dish pie plate until smooth. Stir in remaining ingredients.
    2) Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.

    I use canned chicken and it makes this dip so much easier and I think it really improves the consistency as well (no big clumps of chicken in your dip). Swanson's is made with only white meat (I know because I work for them) and it's low fat and cal!

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