• Cooking Time: 10
  • Servings: 10-12
  • Preparation Time: 20


I love the taste of buffalo chicken wings, but wanted to come up with something that would combine the chicken and the dip in one, taking the classic combination and creating a fun dip out of it.


  • 4 boneless skinless chicken breasts, poached, shredded and chopped
  • 1/4 cup Chapala hot sauce
  • 2 packages softened cream cheese
  • 6 oz crumbled bleu cheese
  • 1 cup mayo
  • 1 cup buttermilk
  • 1/2 c chopped celery
  • 8 oz shredded cheese


  • preheat oven to 325
  • Lightly spray non-stick spray on bottom of 9x12 baking dish and add chicken meat with hot sauce, creating an even layer.
  • In saucepan, heat cream cheese, until smooth, then blend with mayo, buttermilk and bleu cheese.
  • Pour mixture over chicken, spreading evenly.
  • Sprinkle cheese over top.
  • Put in oven uncovered for about 15 -20 minutes or until cheese is melted and bubbly, but not browned.
  • Sprinkle celery over top.
  • Let stand for 5-10 minutes to let set (if you can stand to wait that long!)
  • Dip with any sturdy corn or potato chip, or spoon on. Leftovers are great heated up and served over shredded cabbage as a yummy salad.

Categories: Potluck 
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