- 1 package (8 ounces) cream cheese, softened
- 2 cups (16 ounces) sour cream
- 1 cup blue cheese salad dressing
- 1/2 cup buffalo wing sauce
- 2-1/2 cups shredded cooked chicken
- 2 cups (8 ounces) provolone cheese
- Baby carrots, celery ribs and crackers
- Preheat oven to 350°. In a large bowl, beat cream cheese, sour cream, salad dressing and buffalo wing sauce until blended. Stir in chicken and provolone cheese.
- Transfer to a greased 2-qt. baking dish. Cover and bake 25-30 minutes or until hot and bubbly. Serve warm with carrots, celery and crackers. Yield: 6-1/2 cups.
Reviews for No-Bones Chicken Wing Dip
"I wanted to double this recipe and incorporate some of the comments made by others. I used 4 (12.5 oz) cans of Chicken Breast, 2 8oz. pkgs of sliced provolone chopped up, 1 c. of bleu cheese dressing and 1 c. (plus a few shakes more after hubby's taste test) of Frank's Buffalo sauce. Also, 2 8oz bricks of cream cheese and 4 c. sour cream. Plan to put in crock pot. Will post later to report how it was ;-) Hopefully, a five star!"
"I tried this recipe 7/1/14, so this is my first review for July 2014! I had a 12-oz. bottle of Marie's blue cheese dressing, so I used that & I had a whole rotisserie bird which I microwaved 5 minutes, then deboned the chicken and shredded it in my food processor. I got 4 cups of shredded chicken & I used the full 2 cups of sour cream, the 1/2 cup Frank's Red Hot Sauce, 8-oz. cream cheese, 1-1/4 cups Artisan Swiss cheese blend, pre-shredded. I'd beaten the cream cheese 5 minutes, then added the hot sauce, sour cream, and salad dressing. I found that for me, the best thing is to scrape the beaten cream cheese from the bottom and sides of mixing bowl before adding other ingredients, then stir together and beat 5 minutes longer on medium speed. I added the Swiss cheese blend and shredded chicken last. I used an 8- baking dish and a smaller square casserole dish which I sprayed with PAM & then greased with a paper towel. I covered the dishes with foil and poked vents in foil to allow the steam to escape! I'd put the dishes on a baking sheet, also, & I baked for 30 minutes. I'd tasted the dip as I'd gone along in preparing it and I think it tasted very good-quite the version of Buffalo Wings! I don't use a crockpot-I admit that that's not for me, but if other folks choose to use a crockpot, that sounds like a very good idea! What I did was purchase Pepperidge Farm Buffalo Wing Cracker Puffs to go along with this dip and also Everything Bagels, Pumpernickel, Jewish rye bread & deli-swirl Pump-rye bread as dippers! I think that this dip will mature in taste as it cools! I made it for 2 of the departments in the hospital where I do volunteer work. I also purposely put some of the BAKED dip in a plastic cup and sampled it! I think that the taste was very nice-I wouldn't want it any spicier than what your recipe called for! Hot sauce IS REALLY spicy due to the cayenne pepper added! This recipe had the right amount of hot sauce! Having had Buffalo wings sans dip, I found that the blue cheese helped tone DOWN the hot taste of the wings! delowenstein"
"My family enjoys this dip on Saturday evenings. I can adjust the "heat"'to appeal to everyone. I typically boil chicken breasts, making it very easy to shred when cooked. The crockpot idea is excellent, I will be trying it."
"Has anyone tried to make this in a crock pot?"
"I thought this had too strong of a blue cheese flavor and not enough of a chicken wing flavor. IF I make it again, I would cut the blue cheese dressing amount in half, double the wing sauce and add 4 oz more cream cheese."