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January 14 2014

Chicken wing Dip

My recipe for this month is a simple party favorite you may have seen but maybe not with rotisserie chicken. My family does not let this one sit for long. It can be made a day ahead and baked before your guests arrive. With the super bowl coming, this dish is a must. Please enjoy and we’ll see you next month.

 
Chicken wing Dip
 
1 – 2-3 Lb. Fresh hot rotisserie chicken, Sam’s Club Is the best(all meat pulled off bone and diced)
2 – 8 ounce Philadelphia cream cheese blocks (room temperature)
1 cup- hidden valley ranch dressing
3 oz. – chef scott’s hot sauce or your favorite
1 Lb. – mild shredded chedder cheese
1 Bag – Tostitos scoops
 
  1. Pre heat oven to 350*.
  2. Place cream cheese in a food processer or electric mixer fitted with the paddle attachment.
  3. Whip until smooth.
  4. Add the ranch dressing and scrape the bowl to incorporate well.
  5. Add hot sauce and blend another minute or two.
  6. Place diced chicken meat in a 2 quart shallow casserole or Pyrex dish.
  7. Pour cream cheese mixture, ½ lb. of the cheddar cheese over the chicken and mix well and smooth out into the dish.
  8. Top with the remaining cheese.
  9. Place dish in the middle of the oven, close oven door and bake for 30 minutes, or until sides start to bubble.
  10. When done, pull out of oven and let rest for 15 minutes. This dish doesn’t need to be piping hot when serving.
  11. Serve with the Tostitos scoops and be the hit of the party.