Monday Night Hot Wing Dip

Monday Night Hot Wing Dip

51 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 25 m
BLACKANDGOLD
Recipe by  BLACKANDGOLD

“This is a spicy dip that has become a staple for football watching in our house! Chicken, cream cheese, ranch, cheddar, and hot sauce are combined to make this awesome dip! Serve with tortilla chips or crackers.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the chicken breasts into a saucepan and fill with enough water to cover. Bring to a boil, then simmer over medium heat until chicken is tender enough to be pulled apart with a fork. Drain and cool until cool enough to touch. Shred or chop chicken and place in a 1 to 2 quart casserole.
  3. Mix the cream cheese into the chicken until well blended, then stir in the ranch dressing and hot sauce. Top with Cheddar cheese.
  4. Bake uncovered for 20 minutes in the preheated oven, until cheese is browned and the sauce is bubbly.

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Reviews (51)

Rate This Recipe
princessnancy
36

princessnancy

I call this dip buffalo chicken dip and it is GREAT!!! I usually bake the chicken since boiling it makes a mess of the pan. I marinate the shredded chicken in Franks Red Hot Buffalo sauce. While that's happening, mix a bar of cream cheese and a jar of MARIE's blue cheese OR ranch dressing together. Then layer that mixure and the shredded chicken in a cassarole dish with shredded chedda on top. 350 for 20-30 minutes, good to go! I am ready for some FOOTBALL.

Readnlady
33

Readnlady

My daughter made this for a bridal shower and what a hit. The only difference is that we put all the ingrediants into the crock pot and let simmer. Oh yum yum yum. Keeps it hot and doesn't last long. We even double the recipe.

SCHOOLCHEF
20

SCHOOLCHEF

We make this recipe for all of our Steeler games. We don't use fresh chicken, but cooked canned. That makes the recipe faster to prepare. GO BLACK AND GOLD

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 848 cal
  • 42%
  • Fat
  • 72.2 g
  • 111%
  • Carbs
  • 5.4 g
  • 2%
  • Protein
  • 42.9 g
  • 86%
  • Cholesterol
  • 202 mg
  • 67%
  • Sodium
  • 1886 mg
  • 75%

Based on a 2,000 calorie diet

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