Mary Anne's Big Game Hot Buffalo Chicken Dip
The "Big Game" will be here before we know it and this hot chicken dip is so good it might be eaten before the pre-game festivities are over! So, you had better have extra ingredients on hand when you serve it 'cause they will be begging for more. It's great not only for watching the "Big Game", but also for serving at parties, showers, or just about any time you want an easy and super delish appetizer.
1/2-1 cup buffalo wing sauce, use more or less according to taste
1/2-1 cup Frank's hot sauce, use more or less according to taste
2 cups shredded rotisserie chicken, shredded roasted chicken or 2 cans (10 ounces each) white chicken, drained
2 packages (8 ounces each) original or light cream cheese, softened
1 small (4 ounces) can diced green chilies, drained well, optional
1 cup ranch or blue cheese dressing
3-4 cups shredded Colby, Cheddar or Monterey Jack cheese, use more for a cheesier dip, divided
Tortilla chips, corn scoops, butter crackers, celery or carrot sticks
- Mix shredded chicken with buffalo wing or hot sauce in a medium-size bowl. Add softened cream cheese, green chilies, if using, dressing and half of cheese. Spoon into an ungreased shallow 2-qt. baking dish and top with the rest of the cheese.
- Bake uncovered at 350 degrees F. for 20-25 minutes or until cheese has melted. Serve immediately with tortilla chips, corn scoops, crackers, celery, or carrot sticks. Note: You can re-heat dip in microwave for a few seconds to re-melt cheese.
Makes about 4 cups.
Note: This can be easily heated and kept warm in a crock pot.
Note: To roast chicken, preheat oven to 350 degrees F. Place boneless, skinless chicken breasts or thighs on baking sheet lined with parchment paper. Brush lightly with olive oil using a pastry brush. Sprinkle with salt and pepper Roast for about 30 minutes, or until chicken reaches an internal temperature of 165 degrees F. Remove from oven. Cool, shred and proceed with recipe.