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    You are in: Home / Recipes / Buffalo Chicken Dip Recipe
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    Buffalo Chicken Dip

    Average Rating:

    3 Total Reviews

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    • on January 01, 2010

      This was great! I made it twice. The first time w/ chicken breasts, as written. The second time I used two large cans of chicken (from Costco). Both ways were good. I halved the recipe because it makes a lot. I also added very finely chopped celery (when I sauteed the chicken I added it in at the end to soften a bit. When I used the canned chicken I just threw it in the mix). Yum!

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    • on January 27, 2009

      I have a similar recipe that uses NO butter: 2 cans of white chicken breast meat 2 blocks red. fat cream cheese 1 cup light or FF ranch 2-4 stalks celery, chopped up to 1 reg. bottle of Frank's Red Hot Bake at 350 for 20 min. Top with shredded red. fat cheddar cheese and bake an additional 10 minutes. Serve with crackers, tortilla chips and/or celery sticks. AWESOME!!!!!!!!!!!!!!!!!!!!!!!

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    • on January 03, 2009

      Very good! Served with tortilla chips (scoops). Offered tobasco sauce on the side for additional spice for people. Used Monteray Jack cheese. I would warn everyone that it must be kept warm or it gets very thick and hard to put on a chip.

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    Nutritional Facts for Buffalo Chicken Dip

    Serving Size: 1 (184 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1212.4
    Calories from Fat 846
    Total Fat 94.0 g
    Saturated Fat 52.0 g
    Cholesterol 357.8 mg
    Sodium 1615.0 mg
    Total Carbohydrate 12.4 g
    Dietary Fiber 0.0 g
    Sugars 0.2 g
    Protein 78.2 g

    The following items or measurements are not included:

    buffalo wing sauce

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