I first tried this buffalo chicken wing dip at my neighbor's picnic. A friend of theirs brought it and we munched on it all night til it was gone! I love this recipe for picnics, potlucks and tailgate parties. It's a much less messy way of enjoying chicken wings. My oldest son loves it. You can make it as spicy hot as you want...or leave it mild. It's best served warm, but you can also eat it cool.
- 1 1⁄2 lbs chicken breasts, cooked and shredded
- 1 (12 ounce) bottle hot sauce (use whole bottle or just half, if desired)
- 2 (8 ounce) packages cream cheese, softened
- 1 (16 ounce) bottle bleu cheese salad dressing (or can use ranch or 8 oz blue cheese and ranch)
- 2⁄3 cup chopped celery
- 3 cups shredded cheddar cheese or 3 cups monterey jack and cheddar cheese blend
- Preaheat oven top 350.
- In a large bowl, mix shredded chicken, celery and cheese.
- In a saucepan over med-low heat, combine cream cheese and salad dressing and stir until smooth. Stir in bottle of hot sauce ( don't have to use entire bottle if you want it milder). Pour heated mixture into bowl with chicken mixture. Stir to mix well.
- Pour into a 13" x 9" baking pan. Bake uncovered for 40 minutes or until bubbly----make sure top doesn't get browned. Let stand for 10 minutes. Serve warm OR cold-----tastes best warm--- with celery or other veggies and crackers.
Being near the home of the original Buffalo Chicken Wings from the Anchor Bar in Buffalo, NY - I, of course, made this using 1 bottle of Anchor Bar wing sauce instead of hot sauce. Tastes exactly like the Buffalo Wings we get there! A note: I skip the shredded cheese. I use shredded chicken breasts, 1 bottle Anchor Bar wing sauce, 2 pkg cream cheese, 1 bottle ranch salad dressing, and 1-1/2 cups very good quality crumbled bleu cheese. The Anchor Bar sauce and the bleu cheese crumbles are really what makes this dip. I put all the ingredients into a crockpot and bring the crockpot with me when bringing this to potluck events. Sometimes I will triple the amount of chicken and make "chicken wing salad" for sandwiches or wraps. Super yum!
I've been making this dip for over a year now, and procrastinated in rating it. It's absolutely delicious! Usually I don't add as much Frank's, just because my family can't handle it. I also serve the celery on the side, and use whatever shredded cheese I might have in the house. Thanks for the great recipe!
Everybody devoured it - big hit for Christmas Eve! I opted to use 2 cans of chicken (so much easier) drained and shredded. I left out the celery. I used a bottle of 'lite' bleu cheese dressing and about 3/4 of a bottle of Frank's Buffalo Wing style hot sauce. Served with scoops!