Appetizers

Buffalo Chicken Dip

Makes about 6 cups

View Recipe

Buffalo Chicken Dip

Makes about 6 cups

For the big game or the next holiday gathering, this dip is sure to please a hungry crowd. The mixer makes quick work of shredding cooked chicken. Use this trick for weekly meal prep; shredded chicken can be the foundation for countless meals.
  1. Buffalo Chicken Dip-1
  1. Buffalo Chicken Dip-1

Ingredients

  • Nonstick cooking spray or olive oil
  • 1 whole roasted chicken, warm, about 3½ to 4 pounds
  • 16 ounces (2 standard packages)  cream cheese, each package cut into 4 pieces, room temperature
  • 1 celery stalk, diced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 6 to 8 tablespoons hot sauce*
  • 1 cup crumbled blue cheese
  • Cut veggies, bread pieces, or tortilla chips, for serving

*We developed this recipe to be on the milder side, so either adjust the hot sauce accordingly or serve with some hot sauce on the side, for those who like it extra spicy.

Preparation

  1. Preheat the oven to 375°F with the rack in the middle position. Lightly coat the inside of a 1½-quart baking dish with cooking spray. Reserve.
  2. Remove all meat from the roasted chicken, discarding the skin and bones. Put the chicken meat into a large mixing bowl.* Using the beaters, mix on Speed 2 to shred the chicken, about 30 seconds. Once shredded, add the cream cheese, celery, salt, pepper, and hot sauce. Continue to mix on Speed 2 until ingredients are well combined, about 1 minute.
  3. Transfer the dip to the prepared baking dish and top with the crumbled blue cheese. Bake until hot and bubbling, about 40 minutes.
  4. Serve hot with cut veggies, bread pieces, or tortilla chips.

*If using a stand mixer, follow the same instructions, using the mixing bowl and paddle of the stand mixer.

 


 

This recipe was prepared with

5 Speed Hand Mixer

5 Speed Hand Mixer

$49.95
5 Speed Hand Mixer with Storage Case

5 Speed Hand Mixer with Storage Case

$64.95

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