Buffalo Ranch Chicken Dip With Frito Scoops Recipes
BUFFALO CHICKEN DIP
I got this Buffalo chicken dip recipe from a respiratory therapist at the hospital where I work. He brought it to a party and everyone asked for the recipe. I appreciate all the reviews that have been written about this recipe since I posted it so long ago. I see more and more that people are making it with freshly cooked chicken - great idea. I also like the idea of using rotisserie chicken. The original recipe used canned chicken for convenience, but I agree with all of you that the fresher meat tastes better. Barb P.S. Thank you to everyone who has reviewed this recipe. I love it, too, and it makes me feel so good that so many of you have enjoyed it. Thanks again.
Provided by Barb Witherspoon
Categories < 60 Mins
Time 35m
Yield 1 pie plate full
Number Of Ingredients 6
Steps:
- Beat cream cheese, ranch dressing, and red hot sauce.
- Fold in shredded chicken.
- Spread mixture into pie plate sprayed with Pam.
- Bake at 350 degrees Fahrenheit for 15 minutes.
- Add cheddar cheese to top.
- Bake an additional 10 to 15 minutes.
- Serve hot with Frito scoops.
Nutrition Facts : Calories 3343.8, Fat 322.2, SaturatedFat 119.2, Cholesterol 791.7, Sodium 8754.6, Carbohydrate 37.5, Fiber 2.2, Sugar 22.6, Protein 83
BUFFALO CHICKEN DIP
If you like buffalo wings, you will love this dip. I gave stovetop directions; however, I have put everything into a crockpot on low and let it cook...4-5 hrs.
Provided by Small Town Cook
Categories Very Low Carbs
Time 1h10m
Yield 8 cups, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Heat chicken and hot sauce in skillet over medium heat until heated through.
- Stir in cream cheese and ranch dressing.
- Cook, stirring until well blended and warm.
- Mix in half of the shredded cheese.
- Pour into a crockpot.
- Top with remaining cheese.
- cover and cook on low until hot and bubbly.
- Serve with celery sticks and crackers.
Nutrition Facts : Calories 526.2, Fat 47.5, SaturatedFat 20.8, Cholesterol 127.5, Sodium 993.4, Carbohydrate 3.4, Fiber 0.1, Sugar 1.6, Protein 21.4
BUFFALO RANCH CHICKEN DIP #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Saw many different recipes on the internet, but none had the combined ingredients that I chose. I love the flavor of a rotisserie chicken, which I thought added great flavor to the dip, and it was easy, since I purchased the cooked rotisserie chicken from my local grocery store. This is better than eating messy Buffalo Chicken Wings. This dip is great served on butter crackers, or tortilla chips.
Provided by lmspeck
Categories Whole Chicken
Time 40m
Yield 20-30 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet add the olive oil over medium heat. When the oil is heated then add in the finely chopped shallots and celery, and the ground black pepper. Saute for 5 minutes. Add the cream cheese, and cook for 3 minutes.
- Remove the skillet from the heat, and add the hot sauce, Hidden Valley Original Ranch Dressing, plain greek yogurt, rotisserie chicken, cheddar cheese, and gruyere cheese. Mix well.
- Pour mixture in to a greased 9X13-inch pan, and place in a preheated 350 degree F. oven for 30 minutes.
- Remove the dish from the oven, and sprinkle with the chopped chives and parmesan cheese. Let dish sit for 10 minutes before serving.
Nutrition Facts : Calories 218.3, Fat 17.1, SaturatedFat 5.9, Cholesterol 49.8, Sodium 498.6, Carbohydrate 3, Fiber 0.2, Sugar 0.8, Protein 13.1
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