Best No Bones Chicken Dip Recipes
NO-BONES CHICKEN DIP
GOING THROUGH MY TASTE OF HOME MAGAZINES I CAME ACROSS THIS RECIPE AND THOUGHT I WOULD SHARE IT. A GREAT DIP TO BRING TO A GET TOGETHER.
Provided by Kimi Gaines
Categories Dips
Time 45m
Number Of Ingredients 7
Steps:
- 1. IN A LARGE MIXING BOWL, BEAT THE CREAM CHEESE, SOUR CREAM, SALAD DRESSING AND BUFFALO WING SAUCE UNTIL BLENDED. STIR IN CHICKEN AND PROVOLONE CHEESE.
- 2. TRANSFER TO A GREASED 2 QT BAKING DISH. COVER AND BAKE AT 350F FOR 25-30 MINUTES OR UNTIL HOT AND BUBBLY. SERVE WARM WITH VEGETABLES AND CRACKERS.
BUFFALO CHICKEN DIP
Steps:
- In a large bowl, soften the cream cheese in the microwave for about thirty seconds or so.
- Add the shredded cheese, cooked chicken, and hot sauce. Stir well to combine.
- Spread into an 8x8 baking dish and bake at 350 for twenty minutes.
- Serve warm with pretzel chips, tortilla chips, or veggies.
- *You can also put all of this in the slow cooker on low until heated through (about an hour) and then keep on warm to serve.
NO-BONES CHICKEN WING DIP
Found this recipe in April 2008 "Taste of Home" Magazine - credited to Shirley Gawlik of New York. Made it when we had company over and it was a big hit. There are other similar recipes here, but this one is just a little different. Has the flavor of hot wings but without any bones. Makes a BIG batch so you won't run out. For the Buffalo wing sauce, I just used one package of dry mix I found with the prepared mixes in the grocery store.
Provided by Bonnie G 2
Categories Cheese
Time 40m
Yield 6 1/2 cups
Number Of Ingredients 6
Steps:
- In a large mixing bowl, beat the cream cheese, sour cream, salad dressing and buffalo wing sauce until blended.
- Stir in chicken and provolone cheese.
- Transfer to a greased 2 quart baking dish.
- Cover and bake at 350°F for 25-30 minutes or until hot and bubbly.
- Serve warm with carrots, celery and/or crackers.
Nutrition Facts : Calories 702.2, Fat 62.9, SaturatedFat 27, Cholesterol 164.1, Sodium 983.4, Carbohydrate 6.5, Fiber 0.2, Sugar 5.5, Protein 28.7
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