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What is the Recipe for Buffalo Chicken Dip and Spinach Artichoke Dip?

In summary, this conversation discusses two different dip recipes: Buffalo Chicken Dip and Spinach and Artichoke Dip. The Buffalo Chicken Dip requires cooking chicken in the microwave and mixing it with cream cheese, ranch dressing, cheddar cheese, and hot sauce before microwaving again and serving with tortilla scoops or toasted baguette slices. The Spinach and Artichoke Dip involves combining spinach, artichokes, mayonnaise, and various cheeses before baking and serving with toasted baguette slices or vegetables. A half portion of the Buffalo Chicken Dip can also be made using a stone pie pan and adding fresh veggies and toasted baguette slices. The recipe also includes instructions for making toasted baguette slices by brushing them with
DebPC
Staff member
3,020
Buffalo Chicken Dip:
1 ½ - 2 lbs boneless, skinless chicken breasts
2 blocks (8oz each) of 1/3 less fat cream cheese, softened
1 cup Hidden Valley ranch salad dressing
2 cups sharp, shredded cheddar cheese
5-6 oz Franks hot sauce

Place chicken in Deep Covered Baker. Microwave with the lid on for 12-15 minutes.

When done, chop chicken with Salad Choppers right in baker. Add softened cream cheese, salad dressing, shredded cheese, and hot sauce to chicken. Pop back in the microwave, uncovered, for 10 minutes. Serve with tortilla scoops or toasted baguette slices.

Just needing a Half Portion? Just put into the Stone Pie Pan ... surrounded with fresh veggies and toasted baquette slices.

Toasted Baguette Slices:
Cut baguette and arrange slices on Large Round Stone with Handles. Brush lightly with olive oil. Bake in 375 degree oven for 10 minutes. buf.jpg
 
Spinach and Artichoke Dip:1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained1 can (14 oz.) artichoke hearts, drained, finely chopped1/2 cup light mayonnaise1/2 cup grated fresh Parmesan cheese1/4 cup shredded mozzarella cheese1/4 cup chopped red bell pepper2 garlic cloves, pressedPreheat oven to 375°F. In Classic Batter Bowl, combine spinach, artichokes, mayonnaise, Parmesan cheese, mozzarella cheese, bell pepper and garlic pressed with Garlic Press; mix well. Spread spinach mixture evenly over bottom of Mini-Baker.Bake 20-25 minutes or until heated through. Serve with toasted baguette slices or vegetables.
 
Turn slices over and bake an additional 5 minutes.Spinach and Artichoke Dip:2 blocks (8 oz each) cream cheese, softened2 cups shredded mozzarella cheese1/2 cup grated Parmesan cheese1/2 cup grated Romano cheese1 (14 oz) can artichoke hearts, drained and chopped1 (10 oz) package frozen chopped spinach, thawed and squeezed dry3 garlic cloves, pressed1 tsp. dried basilPreheat oven to 375°F. In a bowl, combine cream cheese, mozzarella cheese, Parmesan cheese, Romano cheese, artichokes, spinach, garlic, and basil. Mix well and spread mixture into a 9" pie plate. Bake 20-25 minutes, or until heated through and lightly browned. Serve with tortilla chips or pita bread.
 

1. What ingredients do I need to make the Buffalo Chicken Dip?

To make the Buffalo Chicken Dip, you will need:- 8 oz cream cheese- 1/2 cup ranch dressing- 1/2 cup hot sauce- 1/2 cup shredded cheddar cheese- 1/2 cup crumbled blue cheese- 2 cups shredded cooked chicken- 1/2 cup chopped green onions

2. Can I use canned chicken for this recipe?

Yes, you can use canned chicken for this recipe. However, we recommend using shredded cooked chicken for a better texture and flavor.

3. How do I make this dip in the oven?

To make this dip in the oven, preheat your oven to 375°F. In a mixing bowl, combine the cream cheese, ranch dressing, hot sauce, cheddar cheese, blue cheese, shredded chicken, and green onions. Transfer the mixture to a baking dish and bake for 20-25 minutes, until hot and bubbly. Serve with your favorite chips or crackers.

4. Is there a way to make this dip vegetarian?

Yes, you can make this dip vegetarian by substituting the chicken with cooked and shredded cauliflower. You can also use a vegetarian chicken alternative, such as tofu or tempeh.

5. Can I make this dip ahead of time?

Yes, you can make this dip ahead of time. Simply prepare the dip according to the instructions and transfer it to an airtight container. Store it in the refrigerator for up to 2 days. When ready to serve, reheat the dip in the microwave or oven until heated through.

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