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Hot Buffalo Chicken Dip

1   can (10.75 oz) condensed cheddar cheese soup
1/4   cup milk
2-3   tbsp Buffalo Rub
1   garlic clove, pressed
1   can (12.5 oz) chunk white chicken, drained and flaked
1   cup shredded Monterey Jack cheese
8   oz cream cheese, softened
   Crumbled blue cheese, assorted crackers and assorted vegetables (optional)
  1. Preheat oven to 400°F. Combine soup, milk, rub and pressed garlic in (2-qt.) Saucepan. Mix well. Bring to a simmer over medium-low heat, whisking occasionally. Stir in chicken; cook an additional 3-4 minutes or until chicken is hot. Remove from heat and stir in cheeses until incorporated.
  2. Pour dip into Mini-Baker. Bake 13-15 minutes or until heated through. Remove from oven. Top with blue cheese and serve with assorted crackers and vegetables, if desired.

Yield: 20 servings (3 1/2 cups)

Nutrients per serving: Nutrients per serving (about 3 tbsp, excluding optional ingredients): Calories 80, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Carbohydrate 3 g, Protein 4 g, Sodium 290 mg, Fiber 0 g

Cook's Tips: If desired, 1 1/2 cups diced cooked chicken can be substituted for the canned chicken.