Chicken Wing Dip
This is my go-to chicken wing dip for a crowd, so this recipe makes a pretty generous batch. If you’re only making it for a couple of people, I recommend cutting the recipe in half—although I could literally eat the entire dish myself, so do with that information what you will.
Ingredients
15 oz. canned chicken breast, drained (you can use fresh chicken, but canned is honestly better for this—I usually buy organic)
1 cup Frank’s Red Hot
2 (8 oz.) packages cream cheese, softened
2 bags shredded sharp cheddar cheese, divided
1 cup blue cheese dressing (Rudy’s Blue Cheese if you can find it! If you’re from WNY, you know.)
Tortilla chips, for serving
Celery and carrots, optional for serving
Instructions
Preheat the oven to 350°F.
Add the drained chicken, hot sauce, cream cheese, 1 bag of shredded cheddar, and blue cheese dressing to an electric mixer.
Mix until everything is well combined and the chicken is broken up throughout the dip.
Spread the mixture evenly into one large glass baking dish. You can also divide it between two smaller baking dishes if you want to serve it in different areas or save one for later.
Sprinkle the remaining bag of sharp cheddar cheese evenly over the top.
Bake at 350°F for about 20 minutes, or until the dip is hot and bubbly and the cheese on top is completely melted.
Serve warm with tortilla chips. Celery sticks and carrots are also great for dipping!
Ali’s Note
If you’re debating whether to make the full recipe or half it, just make the full recipe. Leftover chicken wing dip has never really been a problem in my house.