Best Hot Chicken Dip Recipes

HOT CHICKEN WING DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a non-stick skillet over medium heat. Add chicken breasts and cook until juices run clear, about 4 minutes per side. Remove to a cutting board to cool completely. Use a fork to shred the meat into strands.
• Pour the ranch dressing, cream cheese, and wing sauce into a bowl and mix until combined. Add the shredded chicken and mix well. Spread the mixture into a 9x13 inch baking dish. Sprinkle the Cheddar cheese over top of the chicken mixture.
• Bake in the preheated oven until the cheese is bubbling, about 10 minutes.

CHICKEN WINGS - GRILLED WITH SPICY CHIPOTLE HOT SAUCE & BLUE CHEESE-YOGURT DIP

Steps:

• Chicken wings: Heat grill to high. Toss wings in a few Tbsp. of oil & season with s&p. Place on the grill in single layers & grill until golden brown on both sides & just cooked through, about 4 to 5 minutes, per side. Hot sauce: Whisk together the vinegar, mustard, chipotle puree, honey & oil in a medium bowl. Season with salt & pepper, to taste. Dip: Combine all ingredients in a bowl & season with s&p, to taste. Cover & refrigerate for at least 30 minutes before serving. Final Prep: Melt butter in a large skillet. Add the hot sauce mixture & bring to a boil. Whisk in the ancho chili powder & season with salt, to taste. Add the wings & cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.

CROCK POT HOT CHEESY CHICKEN DIP

Steps:

• Put everything into the slow cooker EXCEPT GREEN ONIONS and mix as best as possible.
• Cook on LOW 2 hours until cheese is melted, stirring occasionally.
• Shift crock pot setting to WARM.
• Add green onions and gently stir to combine.
• Serve directly out of crock pot on warm setting.
• I serve with corn chips or tortilla chips.

HOT CHEESY CHICKEN DIP

Steps:

• Combine all 5 ingredients in mixing bowl until well mixed.
• Put into 9x13 glass baking dish and bake @ 350 degrees for 30 minute or until bubbly.
• Serve warm with tortilla chips.

HOT CHICKEN MEXICAN STREET CORN DIP

Steps:

• 1. Place chicken and a large pot with water. Add salt, pepper, chili powder, garlic powder and onion powder to water. (I use about 1 -2 teaspoons of Salt and pepper and 1 tablespoon of the other 3 spices) Let Boil until chicken is cooked through. Then remove chicken from broth and let cool down in a strainer. Shred chicken when cool.
• 2. In a high powered mixer, food processor or blender; blend 2 blocks of softened cream cheese, 1/2 cup of sour cream, minced garlic, lime juice, hot sauce and 1 cup of shredded cheese. Blend well.
• 3. Transfer mixture to a large bowl. Add the shredded chicken, 2-3 heaping tablespoonfuls of chili powder, the other cup of shredded cheese, the other 1/2 cup of sour cream, corn, the other 1/2 of the crumbled Cotija cheese, jalapeno, red onion and scallion (saving a small amount of green part to garish the top). Use a large spoon to mix well.
• 4. Spray a 9x13 casserole dish with vegetable spray. Place the mixture into the dish. Sprinkle the remaining crumbled Cotija cheese and scallion greens evenly on top. Then sprinkle with chili powder, Bake in a 350* oven for 20 minutes or until cooked through. Serve with tortilla chips

HOT CHICKEN DIP RECIPE BY TASTY

Steps:

• Chicken: In a medium bowl, whisk together buttermilk, Frank's Red Hot Original, and 1 tablespoon salt. Add chicken and fold to coat. Let chicken marinate for an hour. Place a strainer over a bowl and pour chicken into the strainer to quickly drain the marinade.
• Combine flour in a large bowl with 1 tablespoon salt. Add chicken and toss to coat evenly.
• Heat 3 inches (7.5cm) of vegetable oil in a medium pot to 350ºF (175°C).Working in batches, fry the chicken until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.
• In a small pot over low heat, combine ½ cup (120 ml) vegetable oil, cayenne, brown sugar, garlic powder, and paprika. Heat until lightly bubbling, stirring occasionally, then remove from heat. Toss spice oil with chicken in a bowl. Set aside.
• Preheat oven to 350ºF (175°C).
• Dip: In a medium bowl, fold together cream cheese, 1¾ cups (175 g) shredded mozzarella, mayonnaise, sour cream, scallions, and salt. Spread cheese mixture in a skillet. Sprinkle with ¼ cup (25 g) shredded mozzarella. Pile chicken in the center of the skillet, leaving the edges of the dip uncovered. Spoon a little more of the spice oil over the chicken.
• Place skillet in oven and heat for 6-8 minutes, until edges of the dip are bubbling.
• Remove from oven. Garnish with scallions and sliced pickles. Serve with chips!
• Enjoy!

SUNNY'S NASHVILLE HOT CHICKEN DIP

Steps:

• Mix together the cream cheese, sour cream, sugar, chili powder, garlic powder, paprika and scallions in a bowl. Taste, then season with salt and pepper. Serve chilled.

FRANK'S RED HOT BUFFALO CHICKEN WING DIP RECIPE - (4.3/5)

Steps:

• Boil chicken breasts and shred meat from bone. Spray a 9"x13" baking pan with non-stick cooking spray. Add chicken and remainder of ingredients to pan, and stir. Bake at 350 degrees for 30 minutes. Serve with tortilla chips or crusty bread

HOT CHICKEN NACHO DIP (YOU WON'T WANT TO SHARE!!)

Steps:

• Preheat oven to 350 Degrees. Marinate chicken in Dale Sauce or other marinade for at least one hour in fridge.
• Drain.
• Fry until cooked in hot skillet.
• Transfer to a bowl and toss with all of the sour cream.
• Place in a 9X13 pan or other casserole pan and top with black olives, top with mushrooms.
• Top this with both cheeses.
• Bake 30 minutes at 350 Degrees or until cheese is melted and slightly browned.
• Top with tomatoes, lettuce, and green onions and serve immediately with thick tortilla chips.
• This could be the best nacho dip in the world!

HOT BUFFALO CHICKEN DIP

Steps:

• Heat oven to 350ºF.
• Mix mayo and 1/4 cup wing sauce in medium bowl until blended. Add chicken, cheddar and onions; mix well.
• Spoon into 9-inch pie plate sprayed with cooking spray.
• Bake 20 min. or until heated through.
• Top with blue cheese, celery and remaining wing sauce.

BAKED BUFFALO CHICKEN DIP WITH FRANK'S RED HOT RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Combine all ingredients in a 1-quart baking dish. Bake 20 minutes or until mixture is heated through; stir. Serve with crackers or vegetables.

HOT CHICKEN WING DIP

Steps:

• Cook the chicken breasts and chop or shred into small pieces.
• Saute the chicken with the hot sauce in a large skillet. Add the cream cheese and stir in until it melts.
• Remove from heat and add the salad dressing.
• Spread the mixture in a baking dish, cover with grated cheddar cheese and bake at 375 degrees F. for approximately 30 minutes.
• Serve hot with tortilla chips.

HOT CHICKEN DIP!

Steps:

• Combine all ingredients in a 1 quart saucepan or fondue pot.
• Cook over medium heat, stirring often, till blended thoroughly.
• Serve warm with chips.

HOT CHICKEN & ARTICHOKE DIP

Steps:

• Heat the oven to 350°F Combine all ingredients in a 1 1/2-quart ovenproof casserole dish. Bake for 20 to 25 minutes, or until mixture is hot and bubbly and the edges are golden brown.

CRISPY BAKED HOT CHICKEN WINGS & DIP

Steps:

• Heat oven to 425ºF.
• Pat chicken dry with paper towels; sprinkle with black pepper. Spread onto parchment-covered rimmed baking sheet.
• Bake 1 hour or until done, turning every 15 min. Meanwhile, mix barbecue sauce and pepper sauce in large bowl.
• Add wings to sauce; toss to coat. Serve with vegetables and dressing.

HOT CHICKEN SALAD DIP

Steps:

• Mix the first 5 ingredients and put in a casserole dish. Chop banana peppers and sprinkle on top (to add more zip). Sprinkle with grated Parmesan Cheese.
• Bake at 350 degrees for 30 minutes. Serve with Fritos Scoops.

NASHVILLE HOT CHICKEN DIP

Steps:

• Heat oven to 350°F.
• Mix first 7 ingredients in large bowl until blended.
• Add chicken and Parmesan; mix lightly.
• Spoon into shallow baking dish sprayed with cooking spray.
• Bake 25 min. or until heated through; stir.
• Top with pickles and onions.

FRANK'S® RED HOT® BUFFALO CHICKEN DIP RECIPE - (4.5/5)

Steps:

• Heat the oven to 350°F. Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping.

HOT BUFFALO CHICKEN DIP

Steps:

• Heat oven to 350°F. Spray 9-inch square pan or baking dish with cooking spray.
• In large bowl, mix dip ingredients; spread in pan.
• Bake 35 to 40 minutes or until bubbly. Serve with chips, pretzels and/or celery.

HOT CHICKEN & ARTICHOKE DIP

Steps:

• Heat the oven to 350°F. Combine all ingredients in a 1 1/2-quart ovenproof casserole dish. Bake for 20 to 25 minutes, or until mixture is hot and bubbly and the edges are golden brown.