Best Layered Buffalo Chicken Dip Recipes

LAYERED BUFFALO CHICKEN DIP

Layered Buffalo Chicken Dip image

Each layer of this dip offers one key component of a buffalo chicken dish. It has celery, blue cheese, onions and-of course-the spice of buffalo sauce!

Provided by My Food and Family

Categories Chicken

Time 2h15m

Yield 40 servings, 2 Tbsp. each

Number Of Ingredients 7

Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Real Mayo
3 stalks celery, finely chopped
1 can (12.5 oz.) chicken, drained, flaked
1/3 cup Buffalo wing sauce
1/3 cup KRAFT Natural Blue Cheese Crumbles
2 green onions, sliced

Steps:

Beat cream cheese and mayo in medium bowl until blended. Stir in celery; spread onto bottom of pie plate.
Combine chicken and wings sauce; spoon over cream cheese mixture. Top with blue cheese and onions.
Refrigerate 2 hours.

Nutrition Facts : Calories 90, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

LAYERED BUFFALO CHICKEN DIP

Layered Buffalo Chicken Dip image

This dip starts out warm, rich and spicy. Then it's topped with cool crunchy vegetables, tangy blue cheese dressing and bacon for a salty hit. Scoop it out with a spoon so you can get all of the layers in one bite.

Provided by Food Network Kitchen

Categories appetizer

Time 1h5m

Yield 12 to 14 servings

Number Of Ingredients 13

Ingredients

1/2 cup sour cream
1/2 cup mild hot sauce, such as Frank's
2 tablespoons whole milk
One 8-ounce package cream cheese, at room temperature
1 cup chopped chicken (from about 1/2 rotisserie chicken)
1 tablespoon vegetable oil
8 ounces bacon (about 9 slices)
3 stalks celery, finely diced (about 1 cup)
1 1/2 cups shredded iceberg lettuce (from about 1/4 head)
2 medium carrots, shredded (about 1 cup)
1/2 cup store-bought blue cheese dressing
2 scallions, thinly sliced (about 1/4 cup)
Tortilla chips, for serving

Steps:

Preheat the oven to 350 degrees F.
Combine the sour cream, hot sauce, milk and cream cheese in a food processor and process until smooth. Toss the chicken and hot sauce mixture together in a bowl and spread with a spatula in the bottom of a glass 8-inch square baking dish. Cover the baking dish with foil and bake until warmed through, 25 to 30 minutes.
Meanwhile, heat the oil in a large nonstick skillet. Add the bacon and cook over medium heat, turning a few times, until evenly browned, 7 to 8 minutes. Transfer the bacon to a paper towel-lined plate to drain; let cool, then crumble.
Let the baking dish sit at room temperature, 10 minutes. Uncover the baking dish and scatter over the celery, then the lettuce, then the carrots. Drizzle with the blue cheese dressing and sprinkle with the bacon and scallions. Serve with the tortilla chips.