Buffalo Chicken Dip
Recipe: #14929
October 21, 2014
Categories: Dips, Chicken, Appetizers, One-Pot Meal, Christmas, Game/Sports Day, New Years, Oven Bake, Gluten-Free, No Eggs, Spicy, more
"I liked this dip, I see no changes needed for this however a little more wing sauce may be used if you like a lot of heat, I doubled up and it still wasn't hot enough, I would also add in some jalapeno slices for even more heat, as far as 2 cups of chicken I didn't bother to measure I just added in a few hefty handfuls, served with tortilla chips and a few beers, well a little more than a few lol! You can make this ahead which is a good thing!"
Ingredients
Nutritional
- Serving Size: 1 (168.7 g)
- Calories 312.6
- Total Fat - 18 g
- Saturated Fat - 9.2 g
- Cholesterol - 88.8 mg
- Sodium - 742 mg
- Total Carbohydrate - 6.1 g
- Dietary Fiber - 0.3 g
- Sugars - 1.3 g
- Protein - 31.2 g
- Calcium - 557 mg
- Iron - 1 mg
- Vitamin C - 3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine the cream cheese, sour cream, mayonnaise, wing sauce, chives, parsley, vinegar, paprika, dill, garlic powder and salt in a large bowl. Fold in the chicken and 1/2 cup of the cheese, making sure everything is well combined.
Step 2
Pour into a 1 1/2-quart baking dish. Top with remaining 1/2 cup cheese - I used way more cheese!. Cover and refrigerate for up to 12 hours.
Step 3
Remove the dip from the refrigerator and let sit at room temperature for 30 minutes.
Step 4
Preheat oven to 350.
Step 5
Uncover and bake for 30 minutes; until hot and bubbly.
Tips
No special items needed.