Almost every Sunday in the fall I am making a batch of this simple, and easy chicken wing dip. It’s a family favorite and has pretty much become tradition now. Specifically this past year, because our hometown football team is having an amazing season. So, naturally my semi-superstitious and football loving oldest daughter, feels my making this dip has something to do with it!
Chicken Wing Dip
Prep: 15 mins + 30 for cream cheese| Cook: 15-20 mins | Total: 35 minutes
(printable recipe here)
INGREDIENTS
- 1 can of Chicken (or a few cooked chicken breasts)
- 1 brick of Neufchâtel Cream Cheese (8oz)
- 1/2 cup shredded cheddar cheese, additional for topping
- 1/4 cup Frank’s Red Hot Sauce
- 1/2 cup Ken’s Blue Cheese Dressing
Note: This can be mixed by hand, but is far easier with a mixer (hand or KichenAid).
DIRECTIONS
- Preheat the oven at 350 degrees.
- Bring the brick to room temperature, leave it on the counter for about 30 minutes. This ensures easier mixing.
- Shred cooked chicken with mixer, or drain a can of chicken.
- Add in remaining ingredients and mix until well blended.
- Spread mixture into a 9×13 pan. Any pan works just fine, but we prefer a longer pan, it makes dipping easier.
- Sprinkle additional cheese on top.
- Heat dip until golden on the edges and bubbling.
- Serve with chips, cracker and/or vegetables.
Meggs
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