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Please--Need Sandy's hot wing chicken dip

16 years ago

Gonna make for potluck next week.

Thanks!

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Comments (10)

trishaw
16 years ago
Is this it?

Buffalo Chicken Dip

4 boneless, skinless chicken breasts (about 2 lbs) Rotisserie chickens work really well too!
1 12oz. bottle Frank's Hot Sauce
2 8oz pkgs. cream cheese
1 16oz. bottle blue cheese salad dressing(or Ranch if you prefer)
8 oz shredded sharp cheddar, Mont. Jack or a combo

Boil chicken until cooked through, shred with 2 forks.
Preheat oven to 350. In a 13x9, combine chicken with hot sauce and spread evenly.
In a large saucepan over med. heat, combine the cream cheese and dressing, stirring until smooth and hot. Pour evenly over chicken. Bake uncovered for 20 min., then sprinkle with shredded cheese and bake uncovered for another 10 min. Let stand 10 min. before serving.

Trish
glenda_al
Original Author
16 years ago
That's it! Thanks!
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Anna C : Here is a recipe that you can use for Spare Ribs or Chicken Wings. You don't have to boil the wings. Just use the Sauce and cook like you do your's. LouÂs , Broiled Spare Ribs and Finger Licking Good , Sauce I use Country Style or Sizzlers , cut a little thicker than Â½ inch For about 3 Â½ lb. of meat. Put a pot of water to boil, on the range top, with just enough water To cover the Ribs. Add: 1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder. An Italian pinch of Ground Cloves , Basil and Oregano 1/4 Teaspoon of Black Pepper 2 Bay leaves Simmer for about 25 minutes If IÂm going to make Spaghetti Sauce later, IÂll save this stock to thin the Tomatoes and Puree SAUCE: Meanwhile, put in a small bowl : 1/2 cup of Bullseye or Krafts Original Barbecue Sauce 1/2 cup of Ketsup 1/2 teaspoon of Mustard Â¼ teaspoon of Old Bay Seasoning 1/3 Teaspoon of Garlic Powder & Onion Powder A pinch of Cloves , Basil and Oregano Black Pepper - to taste. 2 tablespoons of Brown Sugar and Maple or Pancake Syrup 2 Heaping tablespoons of Grape Jelly and Strawberry Jam Smooth out the Jelly and Jam with a fork and mix well. This may sound like overpowering sweetness but it is not. I use a 9x 13 SS pan and lay some Sauce on the bottom. Then I lay in the simmered Spare Ribs and spoon the Sauce on them. If there is some sauce left over , save it for basting when the ribs are almost done. I cook them in an electric range Broiler, set on Low, Placed on a shelf about 8 inches below the burner. They will cook in about 25 minutes. Test after 20 minutes Ummmmmmmeemm Gooooooooood !!!!!!!!
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Help!! I need the recipe for the chicken dip??
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Comments (4)
Buffalo Chicken Dip â¨4 boneless, skinless chicken breasts (about 2 lbs) â¨1 12oz. bottle Frank's Hot Sauce â¨2 8oz pkgs. cream cheese â¨1 16oz. bottle blue cheese salad dressing (or Ranch if you prefer) â¨8 oz shredded sharp cheddar, Mont. Jack or a combo â¨Boil chicken until cooked through, shred with 2 forks. Preheat oven to 350. In a 13x9, combine chicken with hot sauce and spread evenly. In a large saucepan over med. heat, combine the cream cheese and dressing, stirring until smooth and hot. Pour evenly over chicken. Bake uncovered for 20 min., then sprinkle with shredded cheese and bake uncovered for another 10 min. Let stand 10 min. before serving If you want to have a milder dip just use half a bottle of the Frank's Hot Sauce. This is also great just spooned onto the plate and eaten with a fork.
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Comments (5)
I assume shrimp is OK??? HOT ARTICHOKE SPINACH DIP (serves 12) 10 oz frozen choppe spinach, thawed & drained 14 oz can artichoke hearts, drianed 1 cup mayonnaise 1 1/2 cups Parmesand, shredded 1 1/2 cups Monterey Jack, shredded Garlic salt to taste 2 tsp Tabasco Melba toasts Preheat oven to 350Â°. Squeeze excess water from thawed spinach. Finely chop artichoke hearts. Combine all ingredients & mix thoroughly. Pour into a 1 1/2 qt ovenproof dish. Bake 30 minutes. Serve warm with Melba toasts & crackers.~~A Slice of Paradise JUNIOR LEAGUE SEAFOOD DIP (serves 6-8) 1 round loaf of French or Italian bread 1 cup grated Cheddar 1 cup chopped onion 1 cup tiny shrimp or crabmeat, coarsely chopped 1 cup mayonnaise Cubed French or Italian bread Preheat oven to 350Â°. Slice off the top of the bread & hollow out the center to form a bowl. Cut the bread from the center into cubes & set aside. Mix the grated cheese, onion, shrimp & mayo by hand or in a processor until just blended. Transfer to the hollowed bread, place on a cookie sheet, & bake 20 minutes until bubbly. Serve w/crackers & the reserved bread cubes. Can also be baked in a buttered casserole & served w/bread or crackers.~~Without Reservations SPICY SHRIMP SPREAD (2 cups) 8 oz pkg cream cheese at room temperature 2 TBL chopped onion 2 TBL sour cream 1 TBL creamed horseradish 1/4 tsp salt Dash pepper 8 oz cooked shrimp, chopped Preheat oven to 375Â°. Butter a shallow baking dish. In a mixing bowl, combine the cream cheese, onion, sour cream, horseradish, salt & pepper. Stir until thoroughly blended, then fold in the shrimp. Transfer to the prepared dish & bake 20 minutes or until bubbly. Serve hot or cold.~~~Delicioso
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Buffalo Chicken Dip....OMG!
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Comments (17)
My friends introduced me to this recipe a few years back; I'm surprised many of you are just now hearing of it. There's a lot of differenrt variations of it. I went to a small party a few years back and 3 different people had brought different versions! I've had it with canned chicken (not my favorite, but a big time saver); Below's a link for that recipe. Some use a lot more hot sauce than others. I prefer the hotter versions, but it seems the milder versions get eaten quicker -- easier to down if not so hot. Some cube the chicken, instead of shredding it. If you shred, don't shred it too small; it's actually good to be able to taste the chicken. I prefer my sauce made with 1/2 ranch and 1/2 blue cheese dressing. If you're wondering what this tastes like -- well, just like chicken wings. If you want more recipe variations the recipe is often also called Chicken Wing Dip. IMHO, the dip is best served with veggies- celery and carrots sticks, but you can serve with crackers or tortilla chips too. And, it's hot, but the salad dressings and the veggies really do cut the heat. I guess the heat level really depends on your own particular taste and how much hot sauce you decide to use. The dip really does taste like hot wings dipped into ranch or b/cheese sauce. It's yummy and very addicting. Here is a link that might be useful: Buffalo Chicken Dip
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trishaw
16 years ago
I made this for the first time back in April. For the 17 yo and his friends. It was gone in less than 20 minutes. These kids come to the house and beg for it. I had one guy even offer to go buy the ingredients if I would make it for him. I let him and showed him how to make it. My kids tell me the whole town is making it now, lol. It is making the rounds of South Carolina!

Trish
glenda_al
Original Author
16 years ago
I made it when our group first started having small gatherings about every 6 months.
Several never forgot how good it is, so gonna surprise them, again, with it.

I went home with a empty dish.
nodakgal
16 years ago
It IS so good isn't it? I've made it too, now I am thinking I need to make it again! LOL
nicole_ont
16 years ago
Gosh, that sounds good! What do you dip in it?
glenda_al
Original Author
16 years ago
Scoops are good, but this year I'm gonna make my own pita chips, thanks to Food Network.
nicole_ont
16 years ago
How do you make pita chips, Glenda? That sounds great!
glenda_al
Original Author
16 years ago
Here ya go, Nicole!

Baked Pita Chips

To make the pita chips, preheat the oven to 350ÂºF.

Cut the pitas into 8 triangles each (like a pie). Place the triangles on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes
nicole_ont
16 years ago
Nice and simple. :)

Thanks! I can't wait to try out this recipe.

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