Sunday, October 5, 2008

HotWing Chicken Dip



2 (10 ounce) cans of chicken, drained and shredded
2 (8 ounce) packages of cream cheese, softened
1 cup ranch dressing
3/4 cup red hot sauce (we use Frank’s Red Hot Buffalo Wing Sauce)
1 cup shredded cheddar cheese

Frito Scoops
Celery
Baguette Bread Chips
or anything else that sounds good for dipping.

Add all ingredients to small crockpot. Heat on hight 30 minutes or so, then switch to low/warm until ready to serve.
OR:

Beat cream cheese, ranch dressing, and red hot sauce. Fold in shredded chicken. Spread mixture into a pie plate sprayed with Pam. Bake at 350 degrees for 15 minutes. Add cheddar to top and bake an additional 10-15 minutes. Serve hot with Fritos and celery sticks.

3 comments:

Melanie said...

Oooooo! This sounds delicious!

KaitCav said...

I always make my Buffalo Chicken Dip with Swanson Chicken! Canned chicken makes the consistency of this dip better and it is super quick and easy. I use Swanson because it's made with only white meat and that makes me feel good about recommending it!

Here's my version:
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 pie dish until smooth. Stir in remaining ingredients.
2. Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.

Lauren said...

okay, we found canned chicken and are going to attempt to make this tonight!! we don't have ranch dressing and aren't sure if we'll be able to find it but christopher just left to check the three grocery stores in our square block - wish us luck!!