Rachael Ray: Rachael's Daytime Talkshow
David Garrard's Buffalo Chicken Dip
Comment on this recipeIngredients
- 1 8-ounce package cream cheese
- 2 cups cooked chicken (a store-bought rotisserie chicken works best), shredded
- 1/2 cup buffalo wing sauce, recommended brand Texas Pete
- 2 tablespoons butter, melted
- 1/2 cup blue cheese dressing (eyeball it)
- 1/4 to 1/2 cup shredded mozzarella cheese (eyeball it)
Related stories:
- Rachael's Perfect Picnic
- How to Buy Chicken
- Q & Ray: Should you rinse packaged chicken?
- Bottom-of-the-Drawer Dipping Sauces
Recipes on this show:
- Spinach, Artichoke and Chicken Penne
- Chicken Parm Pasta Toss
- Mandi Forester’s White Chicken Chili
- Pesto-Presto Italian Flag Chicken
- Chicken Pot, Chicken Pot, Chicken Pot Pie!
- Cheesy Hash Brown Chili
- Gordon Ramsay's Sticky Baked Chicken Drumsticks
- Spinach and Artichoke Mac and Cheese
- Cheeseburger Chili Mac and Cheese
- Neapolitan Baked Ziti
Related Recipes:
- Roasted Veggie Dip
- White Bean Dip
- Creamy Cremini Mushroom Dip
- Deviled Ham Dip
- Roasted Garlic Ricotta Dip
Recipe Categories:
Yields: 6-8 servings
Preparation
Preheat oven to 300°F.
Cover the bottom of an 8x8" dish or pie plate with cream cheese.
In a large mixing bowl, combine the shredded chicken, wing sauce and butter, and pour over the cream cheese-filled dish or pie plate.
Top with just enough blue cheese dressing and mozzarella cheese to cover (adding too much cheese will cause a thick skin to form that will make eating the dip difficult once the cheese cools).
Heat the dip in the oven for 20 minutes. Serve with Scoops (Tortillas or Fritos) alongside for dipping.
videos
- latest show clips
- celebrity friends
- cooking videos
- rachael between the scenes
- backstage pass
- tips and stories
© MMXII KWP STUDIOS INC. All rights reserved.
132 E. 43rd St., P.O. Box 543 New York, NY 10017
917.332.3100
