Recipe: Buffalo chicken dip

Published: Wednesday, Jan. 30, 2013 - 12:00 am | Page 2D

Recipe courtesy of QVC.

Cookbook author David Venable of QVC fame created this crowd-pleasing Super Bowl dip that's quick and easy on the cook:


2 store-bought rotisserie chickens, skinned and finely shredded

3 (8-oz) packages cream cheese, softened

3/4 cup ranch dressing

3/4 cup blue cheese dressing

1 cup Buffalo wing sauce (such as Frank's RedHot)

3 cups Monterey Jack cheese, shredded


Preheat oven to 350 degrees. Beat the cream cheese, ranch dressing, blue cheese dressing and hot sauce until creamy and fully combined. Fold in the shredded chicken and 1 1/2 cups of the shredded cheese.

Spread the mixture into a 3.5-quart baking dish and bake for 25 minutes.

Remove the dip from the oven and sprinkle the rest of the cheese on top. Bake for another 20 minutes, or until hot and bubbly.

Allow the dip to cool for 10 minutes, then serve it with tortilla chips, crackers, carrots, celery or a combination thereof.

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