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Kickin’ Buffalo Chicken Dip

buffalo chicken dip | baked in the south

If ya’ll haven’t made kickin’ buffalo chicken dip, this is a must!  I use rotisserie chicken and serve with tortilla chips.  Dang it’s good….

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Buffalo Chicken Dip

How to make Kickin’ Buffalo Chicken Dip

SOFTEN CREAM CHEESE close to room temperature. Take it out of the refrigerator for a good 20-30 before cooking. It will continue to soften once added to the hot skillet.

USE PRECOOKED (ROTISSERIE) CHICKEN. Shred and pull apart with two forks or cut into cubes.

CAST-IRON SKILLET. This recipe prepares and bakes your dip in a cast-iron skillet or oven-proof pan. If you don’t have either of those, prepare all ingredients as per recipe instructions in a regular pan on the stove, then transfer buffalo dip mixture into a 1-quart (1-litre) baking dish and continue from there.

ADJUST SPICE LEVEL. Increase or decrease the hot sauce to adjust the heat level!

I hope you love this recipe as much as I do! Leave me a comment below if you make it!  Be sure to pin the image to save it to your Pinterest boards!

You may also like my other popular recipes!

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Paula Deen’s Southern Deviled Eggs

Pioneer Woman’s Steak Oscar

Pioneer Woman’s Pot Roast

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Rhiannon After
Buffalo Chicken Dip

Buffalo Chicken Dip

Ingredients

  • 1 package, 8 ounces cream cheese, softened
  • 1 can, 10 ounces chunk white chicken, drained
  • 1/2 cup buffalo wing sauce
  • 1/2 cup ranch salad dressing
  • 2 cups 8 ounces shredded Colby-Monterey Jack cheese
  • French bread baguette slices, celery ribs or tortilla chips, optional

Instructions

  1. Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.
  2. Bake, uncovered, 20-25 minutes or until cheese is melted. If desired, serve with baguette slices. Yield: about 2 cups.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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