Buffalo Chicken Dip Recipe

Recipesfull introduces to you: Recipes for Super Bowl. (Buffalo Chicken Dip Recipe). This tangy, creamy dip tastes just like Buffalo chicken wings. It's best served hot with crackers and celery sticks. Everyone loves the results!

Brief

Prep 5 mins

Cook: 40 mins

Total: 45 mins

Servings: 20

Yield: 5 cups

Buffalo Chicken Dip Recipe

Ingredients

2 (10 ounce) cans chunk chicken

drained

2 (8 ounce) packages cream cheese

softened

1 cup Ranch dressing

¾ cup pepper sauce (such as Frank's Red Hot®)

1 ½ cups shredded Cheddar cheese

1 bunch celery

cleaned and cut into 4 inch pieces

1 (8 ounce) box chicken-flavored crackers

Mexicali Beer Margaritas

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Directions

Step 1

Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook stirring until well blended and warm. Mix in half of the shredded cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top cover and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Nutritional Information

Buffalo Chicken Dip Recipe

Servings Per Recipe:20

Calories: 283.6

% Daily Value *

Protein: 11.1g 22%

Carbohydrates: 8.6g 3%

Dietary Fiber: 0.8g 3%

Sugars: 1.8g

Fat: 22.6g 35%

Saturated Fat: 8.9g 44%

Cholesterol: 54.1mg 18%

Vitamin A Iu: 683.5IU 14%

Niacin Equivalents: 3.8mg 29%

Vitamin B6: 0.1mg 9%

Vitamin C: 1.8mg 3%

Folate: 15.4mcg 4%

Calcium: 98.2mg 10%

Iron: 0.9mg 5%

Magnesium: 11.1mg 4%

Potassium: 160.8mg 5%

Sodium: 551.8mg 22%

Calories From Fat: 203.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.