Buffalo-Chicken-Dip-Process-3_web-735x400
Wendy Gimpel
Wendy Gimpel

Buffalo Chicken Dip

Every single time I make this, I am asked for the recipe. I love it because I love buffalo wings but not all the mess or the fact that they are fried. I thought it would be perfect for my work party with a bunch of other realtors. I was busy working today, when I realized I had forgotten to defrost my chicken. So I dumped it into my trusty crockpot on high and it was done in about 3 hours, moist and ready for me to cut up. I took it out of the crockpot and diced it up along with my celery. I doubled this recipe because I was going to feed quite a few and my kids love the left overs. I did use one brick of reduced fat and the other full fat and it was delicious!

Buffalo Chicken Dip

Recipe by Wendy GimpelCourse: RecipesCuisine: appetizer
Cooking time

30

minutes

Ingredients

  • 1 brick cream cheese, softened

  • 2 chicken breasts, cut up
    Or you can use a rotisserie chicken

  • 1/2 cup Frank’s Red Hot sauce

  • 1/2 cup refrigerated bleu cheese dressing (I use light)

  • 2-3 stalks celery, chopped

Directions

  • Mix all ingredients well.
  • Bake at 375 until bubbly and hot, about 30 minutes.

Notes

  • Note from Wendy: When I make it, I always double it. I use one brick full fat cream cheese and one brick 1/3 fat, double everything else. You can also make this in a crock pot and keep warm for a party!

Leave a Comment

Your email address will not be published.

Scroll to Top