Recipe by jojo
"Chicken buffalo dip with a twist. This is a quick and easy recipe that goes over well at parties, luncheons, and family gatherings. A great tailgate item. For hotter dip, add more hot sauce. Dish can be prepared in a slow cooker."
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2 (8 ounce) packages
1 (15 ounce) can
quartered artichoke hearts, diced
1 1/2 cups
shredded Cheddar cheese
hot sauce (such as Frank's RedHot ®), or more to taste
2 (10 ounce) cans
white meat chicken, drained and flaked
Delicious! I did do it a little differently. I still used all of the ingredients as listed, but I mixed everything up in a bowl, put into a casserole dish, topped it with a little more shredded cheddar and bacon bits and baked it @ 350 degrees for about 25 minutes, until it was hot and bubbly. I served this with tortilla chips and crackers. The guys raved over this! I will def be making this one again~YUM! Thanks for sharing. :)
i made this for a wine tasting party and paired it with a Cabernet. it went over well. i actually added more siraccha to spice it up some more. if you like mild, just follow the recipe. i had all the ingredients on hand, but you could easily make it without the artichokes. i can see adding chopped celery to this just before serving. i served it with celery and rye crisps. i like erin's idea of switching the cheddar for bleu cheese...that sounds yummy erin.
I halved the recipe (for 10) and added ground black pepper and garlic powder. I think it is yummy and a twist, or actually an addition, with the artichoke hearts. Next time I will try fresh blue cheese instead of cheddar.
Easy to make, but the flavor was very bland. I will not make this version again.
After it all melted together, I served in a small crock pot to keep warm.
* Percent Daily Values are based on a 2,000 calorie diet.
Buffalo Chicken-and-Artichoke Dip
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 245
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