- 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
- In a large bowl, beat the 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 at 350° for 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(35)
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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.
Basically a good recipe but way to much sauce. Also I would use a cheddar cheese.
don't know yet haven't tried it
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