Dip recipes your guests will love - 33 recipes
Top rated Dip recipes
Easy Buffalo Chicken Dip
By kayjayjohnson
This Buffalo Chicken Dip is spicy and creamy, perfect for your next party
- 1 1/2 cups chicken, cooked and shredded or 1 (12-ounce) can chunk chicken, drained
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup Ranch dressing
- 1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)
- 3/4 cup Cheddar cheese, shredded
- Blue cheese crumbles (optional)
Texas Caviar
By á-5531
Black-eyed peas plus flavorful salsa equals Texas Caviar! Scoop up this cilantro- and lime-flavored appetizer with ...
- 1 (14-ounce) can black-eyed peas, rinsed and drained
- 1/2 cup red bell pepper, chopped
- 1 cup diced avocado
- 1/2 cup store-bought fresh black bean and corn salsa
- 1/2 cup fresh cilantro, chopped
- 1 garlic clove, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon dried oregano
Creamy Buffalo Chicken Dip
By á-20898
Enjoy this buffalo chicken dip with family and friends good for any occasion!
- 2 large boneless, skinless chicken breast halves
- 6 tablespoons hot sauce, such as Frank's
- 1 (8 ounce) package cream cheese, cut into 1-inch chunks
- 1/2 cup ranch or blue cheese dressing
- 1/2 cup shredded cheddar cheese
Chicken Enchilada Dip
By á-5531
Preheat oven to 400 degrees
- 1 small can red enchilada sauce (OR 2 cups of my favorite HOMEMADE enchilada sauce)
- 1 chicken breast, cooked and shredded (rotisserie chicken or slow-cooked chicken will work great!)
- 1 small can black beans, drained and rinsed
- 1 cup frozen yellow corn, thawed
- 2 tablespoons taco seasoning
- 1 1/2 cups shredded mexican blend cheese (cheddar or jack cheese would work well too)
- 1/3 cup cilantro, roughly chopped
- tortilla chips for serving
Spinach Dip Stuffed Chicken Breast
By BobN
Preheat oven to 350°F. Mix together pepper jack cheese, cooked spinach, and Greek yogurt
- 1 pound chicken breasts (thin)
- 1 cup pepper jack cheese
- 1 cup cooked spinach
- 1/2 cup Greek yogurt
- 2 tablespoons almond flour
- 2 tablespoons Cajun seasoning
- Cajun Seasoning
- 2 1/2 teaspoons paprika
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
- 1 teaspoon sea salt
Frank's Spicy Chicken Spread
By dkanon
Combine the first 5 ingredients together
- 1 pkg cream cheese softened
- 1/2 c salad dressing, ranch or blue cheese
- 1/2 c Frank's Redhot Buffalo Wing Sauce
- 1/2 c shredded mozzarella, cheddar, or crumbled blue cheese
- 19 1/2 ozs chicken breast (swanson premium chunk, water drained)
- vegetables, assorted fresh, or your favorite crackers
Ultimate Healthified Buffalo Chicken Dip
By á-46687
Warm, creamy, and loaded with cheese, chicken, and wing sauce, Buffalo Chicken Dip is perfect for parties or ideal
- 2 poached chicken breasts, shredded
- 2 packages (8 ounces each) neufchatel (low fat cream cheese), softened
- 1 cup low fat sour cream
- 3/4 cup Frank’s RedHot buffalo wing sauce
- 1 teaspoon of garlic powder
- 1.5 cups shredded reduced fat cheese (I used 1/2 mozzarella, 1/2 cheddar), divided
- Baby carrots and pita chips for dipping
Easy Buffalo Chicken Dip
By mszcookie
Make getting ready for football Sunday super easy
- 1 (8-ounce) package Philadelphia Cream Cheese, softened
- 1/2 cup FRANK'S RedHot Original Cayenne Pepper Sauce or FRANK'S RedHot Buffalo Wings Sauce
- 1/2 cup bleu cheese or ranch dressing
- 2 cups cooked chicken, shredded
- 1/2 cup bleu cheese, crumbled, or your favorite shredded cheese
Frito Chicken Tenders with Buffalo Dip
By mjohnmeyer
1. Heat oven to 375 and line a baking sheet with foil
- 1-2 pounds chicken tenders
- 1 1/2 cups of crushed Fritos
- 1 cup buttermilk (or regular milk)
- 2 teaspoons garlic salt
- Buffalo Dip
- You can use Heluva Good brand if you can find it, or make your own by mixing
- 1/2 cup ranch dressing with
- 1-2 tablespoons of Frank's Hot Sauce
- Add more hot sauce for more heat
Baked Buffalo Chicken Dip with Frank's Red Hot
By á-16416
Buffalo Chicken Dip always the first dip to be gone at parties! Serve with crackers or veggies
- 1 (8 ounce) package Philadelphia cream cheese, softened
- 1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wings Sauce
- 1/2 cup blue cheese or ranch dressing
- 2 cups shredded cooked chicken.
- 1/2 cup crumbled blue cheese or your favorite shredded cheese
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More Dip recipes
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Mexican Buffalo Chicken Dip
- 1 (16-ounce) can refried beans, any variety
- 2 tablespoons taco seasoning mix (from 1-ounce package)
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup chopped celery
- 1/2 cup blue cheese dressing
- 1/2 cup hot sauce
- 2 cups cut-up rotisserie chicken (from a 2 pound chicken)
- Tortilla chips, celery sticks, veggie sticks or crackers, if desired
-
Spicy Chicken & Bean Dip
- 2 (8-ounce) tubs cream cheese with chive and onion
- 1 (10-ounce) can tomatoes and green chile peppers, chopped
- 1/4 cup milk
- 1 teaspoon ground cumin
- 1/2 teaspoon fajita seasoning
- 2 cups chicken, cooked and finely chopped
- 2 cups (8 ounces) American cheese, shredded
- 2 cups (8-ounces) Monterey Jack cheese, shredded
- 1 (15-ounce) can white kidney (cannellini) or small white beans, rinsed and drained
- 2 tablespoons fresh cilantro, snipped
- Pita wedges, toasted, and/or tortilla chips
-
Buffalo Chicken and Bleu Cheese Dip
- 4 ounces Neufchatel cheese (or cream cheese)
- 4 ounces bleu cheese crumbles
- 1 cup Mexican cheese blend
- 1/2 cup light cream
- 1 10 ounce can all white meat chicken, drained and rinsed
- 1/4 cup Tabasco Buffalo style hot sauce
- pinch of salt and pepper
-
Chicken Artichoke Bacon Dip
- 1 (14 ounce) can artichoke hearts, rinsed and drained
- 1 (3 ounce) package cooked chicken breast, cut into 1/2-inch pieces
- 1 1/2 cups fresh spinach, chopped
- 4 strips cooked bacon, coarsely chopped
- 1/2 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 2 ounces Neufchatel cheese, cut into cubes
- 2 tablespoons milk, or more to taste
- 1 clove garlic, minced
- 2 slices Swiss cheese, cut into strips
- ground black pepper to taste
- 1 pinch cayenne pepper, or to taste (optional)
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Baked Buffalo Chicken Dip
- 1 (12.5-ounce) can Tyson chunk white chicken (or about 1 cup cooked, chopped chicken)
- 1 (8-ounce) package cream cheese, softened (reduced-fat is ok)
- 1/4 cup Blue Cheese or Ranch bottled salad dressing, or combination (I used blue cheese)
- Dash garlic salt
- Dash black pepper
- 1/4 cup bottled Frank's RedHot sauce, or to taste
- 1 to 1 1/2 cups shredded cheddar cheese or Monterey Jack-Cheddar blend (I used 1-1/2 cups cheddar)
- Assorted crackers, French bread baguette slices, pita chips, or celery sticks for serving
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Skinny Buffalo Chicken Dip
- 4 ounces reduced-fat (or fat-free) cream cheese, softened
- 1 cup plain Greek yogurt
- 1 cup part-skim Mozzarella cheese, shredded
- 1/2 cup hot sauce, I prefer Frank's
- 1/2 cup crumbled light blue cheese
- 1 tablespoons ranch seasoning, optional
- 3 cups cooked chicken, shredded
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Cheesy Oven-Baked Buffalo Chicken...
- 3 boneless, skinless chicken breasts, cooked and diced
- 8-oz. pkg. cream cheese, softened
- 15-oz. jar blue cheese salad dressing
- 12-oz. bottle hot pepper sauce
- 12-oz. pkg. shredded Cheddar cheese
- celery sticks
- tortilla chips
-
Buffalo Ranch Chicken Dip
- 3-4 Boneless/ skinless Chicken Breasts
- 1 Bottle Franks Red Hot Sauce
- 2- 8 oz. Cream Cheese
- 1-16 oz. Bottle Ranch Dressing
- 1/2 cup chopped Celery (optional)
- 1-8 oz. pkg. Sharp Cheddar Cheese
-
King Ranch Chicken Dip
- 1 c chopped yellow onion
- 1 c chopped green pepper
- 2 (8) oz packages cream cheese
- 1 (10.75) oz can cream of chicken soup
- 2 c chopped cooked chicken
- 2 c shredded cheddar cheese,divided
- 1 (10) oz can diced tomatoes with green chiles, drained
- 2 tsp dried oregano
- 2 tsp ground cumin
- 2 tsp chili powder
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Slow Cooker Buffalo Chicken Dip
- 16 Ounces cream cheese (softened)
- 1 medium bottle of ranch dressing
- 2-3 large boneless skinless chicken breast (boiled and shredded)
- 12 Ounces Buffalo Wing Sauce
- 2-3 Cups shredded sharp cheddar cheese
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Bonnie's Buffalo Chicken Dip
- 4 boneless chicken breasts, boiled, drained and shredded
- 1-12 oz. bottle Original Frank's Red Hot Sauce
- 2-8 oz. pkgs cream cheese
- 1-16 oz. bottle ranch dressing
- 1/2 cup chopped celery
- 8 oz shredded Monterey Jack Cheese
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Warm Curry Chicken Dip
- Topping:
- 1 cup finely chopped cooked chicken
- 1/4 cup thinly sliced green onions w/tops
- 1 8oz. package cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/4 cup golden raisins
- 1 garlic clove, pressed
- 1/2 tsp curry powder
- 1/4 tsp. salt
- 1/4 cup flaked coconut
- 1/4 cup sliced almonds
- 1/4 cup apricot jam or mango chutney
- Additional thinly sliced green onions
- Apple Wedges
- Celery Sticks
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