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Old 04-28-2010, 02:13 PM   #1
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Buffalo Chicken Dip?

One of my bosses brough in a crockpot full of this stuff. She said you just mix a large can of chicken breast, a brick of cream cheese, 1/2 cup of ranch, and 1/2 cup of buffalo sauce and keep stirring until the cream cheese melts. Pour it into a crock pot with a cup of shredded cheddar cheese and let it sit there and stay warm until you're ready to eat! I'm sitting here thinking about it and I realize those are all low-carb things!

Dip some pork rinds or celery sticks in it....nomz!

I know what I'm making this weekend
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Old 04-28-2010, 02:14 PM   #2
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sounds good what are we dippin ?
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Old 04-28-2010, 02:23 PM   #3
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For sure! I'd make it with blue cheese instead of ranch and definately go for the celery :-)
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Old 04-28-2010, 02:26 PM   #4
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We've made it and put more chicken in it to make it more of a main dish. The whole family loves it! Oh yeah, just an FYI, but you can make it with canned tuna cheaper and no one knows the difference!
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Old 04-28-2010, 02:31 PM   #5
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We love chicken wing dip but I make it a little differently.
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Old 04-28-2010, 02:40 PM   #6
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Quote:
Originally Posted by Princessdmw33 View Post
We love chicken wing dip but I make it a little differently.
How do you make yours?
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Old 04-28-2010, 02:53 PM   #7
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I really keep it simple.

I do a layer of cream cheese.

I then take boneless chicken breasts, shredded and add Frank's Buffalo Wing Sauce to that. And layer it on the cream cheese.

I then add a mix of mozzarella and cheddar to the top and just bake it.

I have had it with blue cheese before and don't love it.
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Old 04-28-2010, 03:13 PM   #8
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Yum!! I'm going to try this tomorrow
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Old 04-28-2010, 04:01 PM   #9
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I made it for a Superbowl party and it was a big hit!
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Old 04-28-2010, 04:37 PM   #10
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It's delicious--I've made it for numerous get-togethers and everybody always asks for the recipe.

I've tried it w/ pork rinds but found them WAY too salty, as the dip itself is pretty salty. Celery is a good low-carb dipper though.
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Old 04-29-2010, 03:41 AM   #11
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how about dipping a spoon in it? just a thought...
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Old 04-29-2010, 05:04 AM   #12
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I make it all the time - I use real chicken breast though - and I eat it with a fork - or on top of a bed of lettuse - wrap it in lettuce - dip it with celey - so many things! Love it!
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Old 04-29-2010, 05:59 AM   #13
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I make baked BCD for Bunco all the time. It's always the first thing to go.


Baked Buffalo Chicken Dip

2 large cans chicken, drained
3/4 c Frank's Hot Wing Sauce (or comparable brand) I used 1/2 cup

Nuke these for two minutes.

Add:

2 blocks softened cream cheese
1/2 - 3/4 cup Ranch dressing (I used 1/2 c)
1/4 cup crumbled bleu cheese
2-3 chopped green onions
2 cups shredded cheddar cheese
2-3 Tbs parsley
Garlic powder to taste

Stir together; place in 13x9 pan and bake at 350 for about 20-25 mins.





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Old 04-29-2010, 07:06 AM   #14
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I've also made a couple variations of the buffalo chicken dips.
Personally I'm not a big fan of the canned chicken (particularly because of all the sodium) so I've tried shredding up a rotisserie chicken and that works really well too.
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Old 04-29-2010, 07:12 AM   #15
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I think this is from the recipe section here on LCF:

3 chicken breasts cooked and shredded. (I boil the breasts, and use about 3lbs)
2 cups shredded cheddar
1 cup blue cheese dressing
2-8 ounce packages cream cheese
1-12 ounce bottle hot sauce
3/4 cup chopped celery

How To Prepare:
I melt the cheeses together first with the hot sauce on the stove, then Combine all ingredients together and dump into a baking dish or crockpot.
Bake at 350 degrees for 45 minutes.
Number of Servings: a lot !
Preparation Time: 1 hour
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Old 04-29-2010, 07:15 AM   #16
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Funny how we all have different recipes.......Here is mine and it is even more LC friendly because I don't add celery OR the ranch dressing. Everyone rants and raves over this version:

Buffalo Chicken Wing Dip

2 whole chicken breasts or 4 boneless halves
2 packages cream cheese, softened
1 cup shredded cheddar
1 cup Frank's Red Hot sauce

Poach chicken. Shred or chop and mix with other ingredients. Place in a microwave safe casserole dish. Sprinkle with additional cheddar if desired. Bake or microwave until hot and bubbly. Serve hot with celery sticks and crackers.

**I keep mine in a small crockpot on the lowest setting. Stir often to prevent scorching.
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Old 04-29-2010, 07:22 AM   #17
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Quote:
Originally Posted by Princessdmw33 View Post
I really keep it simple.

I do a layer of cream cheese.

I then take boneless chicken breasts, shredded and add Frank's Buffalo Wing Sauce to that. And layer it on the cream cheese.

I then add a mix of mozzarella and cheddar to the top and just bake it.

I have had it with blue cheese before and don't love it.
I like at the variations and going to try this

For this one, what temp and how long please

TIA
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Old 04-29-2010, 01:07 PM   #18
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I would put it in at 325 until the cheese is melted. I cook the chicken first so really it is just heating it through. Usually around 30 minutes or so.
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Old 04-29-2010, 06:14 PM   #19
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One of my favorites.... I modify the recipe below and make a single serving based on the Rotisserie chicken we have left over from a dinner.

If we have a quarter of a chicken leftover I divide the ingredients by 1/4th. I like the Marie's Extra Blue Cheese dressing. Eat it with a spoon or celery, hasn't affected me yet... still losing. Throw it all in the microwave.

1 whole Rotisserie chicken
1 -12 oz. bottle of Frank's RedHot Buffalo Wing Sauce
1 - 8 oz. bottle of Blue Cheese
1 cup of cheddar cheese
1 - 8 oz. package of cream cheese
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Old 04-29-2010, 06:26 PM   #20
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I have really got to try this
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Old 04-30-2010, 04:04 AM   #21
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Here's a fun twist to this recipe!!!

YUMM YUMM ~ These were excellent!!! Can't wait to make them again!!

I pretty much just cut the peppers in half like I always do and stuffed them that way. I also added about 6oz of cream cheese to the mixture and omitted blue cheese as hubby does not like it. I drizzled blue cheese dressing on mine after they baked
.



Buffalo Chicken Jalapeño Poppers

* 18 - 20 jalapeño peppers
* 1/3 cup hot sauce, such as Frank's Red Hot
* 2 tablespoons butter
* 2 cups of rotisserie chicken, skin and bones removed, shredded
* 1 rib celery, finely chopped
* 1/2 cup shredded Monterey Jack cheese
* 1/2 cup blue cheese crumbles

Preheat oven to 425ºF.

Working lengthwise, slice off the top quarter of each jalapeño. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeño.

Place a small saucepot over low heat. Add hot sauce and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, Monterey Jack cheese, hot sauce mixture and half of the blue cheese.

Scoop some of the chicken mixture into each of the peppers, filling them all up. Lightly mound the chicken into each pepper. Place the peppers in a baking dish and top with the remaining blue cheese.

Bake the peppers until tender and heated through, about 15 minutes. Serve warm.

Source: Rachael Ray
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Old 04-30-2010, 08:55 AM   #22
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I did make this recipe yesterday and then today with a bit of a tweek...I fried up chicken pieces in a fry pan then added all the rest of the ingredients and cooked for about 2 minutes. I served it with chunks of celery!! This is now my favorite recipe
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Old 04-30-2010, 09:02 AM   #23
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Quote:
Originally Posted by livinlarge View Post
We've made it and put more chicken in it to make it more of a main dish. The whole family loves it! Oh yeah, just an FYI, but you can make it with canned tuna cheaper and no one knows the difference!
really!?!? that sounds scary...no fishy taste at all?
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Old 04-30-2010, 05:15 PM   #24
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I have made a couple different Buffalo Chicken Dips. The one I like the best is this one. I sub mozzarella cheese for the crumbled blue cheese, because I think the blue cheese could get overpowering.
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