| I search of chicken dip.......
Posted: 11/1/2009 5:50:05 AM | I had this chicken dip at a party..it was served warm with crackers..I'm sure you can use just about anything..the problem is I can't find it..and unable to reach the person who had the party HELP!!!! ... I need the recipe by this Thurs. Thanks so much!
~Dancing with waves~ | |
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| I search of chicken dip.......
Posted: 11/1/2009 6:10:30 AM | Fantastic chicken dip
4 cans Underwood chicken spread
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced black olive
1/4 cup Ranch dressing
1/4 cup mayo
salt, pepper to taste
mix all in a bowl and chill serve with fancy crackers | |
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| I search of chicken dip.......
Posted: 11/1/2009 7:05:32 AM | Chicken Dip Warm
2 pkgs. cream cheese
1 1/2 c. chicken chop or shred
1 can Cream of Chicken Soup * add cream if needed (little
1 can green chilies chopped or
1 can artichokes chopped drain well
Place cream cheese in crockpot - melt
Add chicken-soup with chilies n artichokes
Serve with tortilla chips or fresh veggies
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Fantastic Chicken Dip
4 cans Underwood chicken spread
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced black olive
1/4 cup Ranch dressing
1/4 cup mayo
salt, pepper to taste
mix all in a bowl and chill serve with fancy crackers
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Zesty Chicken Dip
1 c. Ranch dressing
3/4 c.. red onion dice
2) 8 oz. pkgs. Philly cream cheese
2) 10 oz. Campbell's Cream Chicken
3/4 c. Frank’s hot sauce
2 c. Cheddar -Mexican Blend or Asiago cheese shredded
1 container of bleu cheese crumbles
Tortilla chips or crackers for dipping
Saute onions in butter until slight color change- remove from heat. Warm chicken in a skillet Add hot sauce- cream cheese n Ranch dressing-mix -add half the cheese into sautéed onions. Mix well. Pour into baking dish. Sprinkle rest of cheddar cheese on top. Top with as much blue cheese crumbles as u like. Bake in oven 350° F-20 to 30 minutes.
Serve with tortilla chips or crackers.
~~~~~~~~~~
Chili Chicken Dip
1 lb. chicken breast halves skinless boneless
1) 8 oz. pkg. Philly cream cheese softened
4 ozs. jar mayonnaise
2 ozs. sour cream
8 ozs. package shredded Cheddar cheese
4 ozs. green chile peppers can diced
1 -2 jalapeno peppers seeded or use 2 serrano's finely diced
Boil or use left over chicken. Remove from heat- cool - shred
in medium bowl- mix in cream cheese- mayonnaise- Cheddar cheese- green chile pepper n jalapeno pepper -black olives . Transfer chicken mixture to medium baking dish.
Bake uncovered in the preheated 350 F.oven 30 minutes or until edges are golden brown.
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Chicken Enchilada Dip
2) 10 oz. cans chunk chicken-left over or boiled chicken shred
1 oz. can diced tomatoes with green chile peppers DRAIN
1) 8 oz. pkg. cream cheese
2) 10 oz. cans favorite enchilada sauce
1-2 T. chili powder
1 tsp. garlic granular
little onion powder to taste
2 T. cumin powder or more
1/2 handful chopped cilantro's chop
1 tiny tiny bit Mexican Oregano
salt if needed
In a pan heat together chicken diced tomatoes with green chile peppers- cream cheese -enchilada sauce with seasonings -BRING to boil simmer 20 to 30 minutes- stirring frequently- until dip begins to thicken.
Use as a dip or over rice. | |
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| I search of chicken dip.......
Posted: 11/1/2009 10:40:26 AM | ive made this a few times and find it gross but people seem to love it.\
Buffalo Chicken Dip Recipe #79116 (Zaar)
35 min | 5 min prep
1 pie plate full
* 2 (8 ounce) packages cream cheese, softened
* 1 (10 ounce) can chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken)
* 1 cup ranch dressing
* 3/4 cup red hot sauce
* shredded cheddar cheese, you decide how much
* Frito corn chip, scoops
1. Beat cream cheese, ranch dressing, and red hot sauce.
2. Fold in shredded chicken.
3. Spread mixture into pie plate sprayed with Pam.
4. Bake at 350 degrees for 15 minutes.
5. Add cheddar to top and bake an additional 10-15 minutes.
6. Serve hot with Frito scoops and/or tortilla chips. | |
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| I search of chicken dip.......
Posted: 11/2/2009 6:10:04 AM | Spicy chicken dip
In a large pan put
3 boneless/skinless chinken thighs
1-2 boneless/skinless chincken breast
1/2 small onion chopped
1/4 small bell pepper diced
1/2 cup diced celery rib
1-2 Jalapeno peppers
2 cloves garlic crushed
2 tomatos chopped
1 tblspn cumin powder
1 tbspn each salt and pepper
place all into a pot and cover with water/broth to cover
simmer till chicken is very tender (45 min) . let cool
place chicken and veggies in a food processor(you can also chop by hand...)
add 1/2 cup sourcream or 1 peeled avocado or both...
add some fresh cilantro
add 1/4 cup cooking liquid and process. | |
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| In search of chicken dip.......
Posted: 11/2/2009 8:52:50 PM | I had this emailed to me today by Taste of Home - it got great reviews.
SESAME CHICKEN DIP (36 SERVINGS)
Nutrition Facts
One serving: 1/4 cup (calculated without crackers)
Calories: 97; Fat: 6 g; Saturated Fat: 3 g; Cholesterol: 25 mg; Sodium: 195 mg; Carbohydrate: 4 g; Fiber: 0 g; Protein: 7 g
CATEGORY: Lower Fat
METHOD: Marinate
PREP TIME: 35 min.; TOTAL TIME: 35 min.
INGREDIENTS
2 tablespoons soy sauce
4 teaspoons sesame oil
2 garlic cloves, minced
4 cups shredded COOKED chicken breast
3 packages (8 ounces each) reduced-fat cream cheese
8 green onions, thinly sliced (this may look like a lot during preparation, but OK)
1/2 cup chopped salted peanuts
2 cups chopped fresh baby spinach
1 jar (10 ounces) sweet-and-sour sauce
Sesame rice crackers
DIRECTIONS
In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers. Enjoy!
Yield: 36 servings (1/4 cup each).
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