Recipe: Spicy Shredded Chicken Dip

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Explanation Spicy Shredded Chicken Dip

Spicy Shredded Chicken Dip.

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The Best Shredded Chicken Dip Recipes on Yummly Mexican Shredded Chicken Dip, Shredded Chipotle Chicken Tacos, Indonesian Shredded Barbecue Chicken. Heat the olive oil in a medium saucepan over medium heat.

Spicy Shredded Chicken Dip Beat cream cheese: Place cream cheese in a large mixing bowl. Beat with an electric hand mixer until smooth. Blend in smooth ingredients: Add mayonnaise, sour cream, hot sauce, baking soda and garlic and mix with mixer until blended (it's okay if it's a little lumpy the cream cheese will melt in the oven).
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Ingredients Spicy Shredded Chicken Dip below:

You Need 1 of Whole Chicken.
Prepare 1 of Large Onion.
You Need 2 of Shallots.
You Set Up 3 Cloves of Garlic.
You Need 1 Pkg. of Cherry Tomatoes.
You Need 1 Block of Cream Cheese.
You Set Up 3 Cups of Sharp Cheddar Cheese.
Set Up Here 16 Oz. of Sour Cream.
You Need 1 Can of Chipotle Peppers in Adobe Sauce.
You Need 1/4 Cup of Pickled Jalapeños.
Prepare 1 of Habanero Pepper.
You Need 1 of Green Onion.
You Set Up 1 Bottle of Frank’s Red Hot Wing Sauce.
You Need 2 Tbs of Butter.
You Need 2 of Tomato Bullion Cubes.
You Need 1.5 Quarts of Water.
You Set Up 2 pk of Goya Sazón.
You Need of Old Bay Seasoning.
Set Up of Black Pepper.
You Set Up of Onion Powder.
You Need of Garlic Powder.
You Need of Parsley Flakes.

Mix that all up, cook in the toaster oven/big oven, serve with chips. In a large bowl, beat cream cheese, sour cream and hot sauce until smooth; stir in chicken. Buffalo Chicken Dip Recipe; This spicy buffalo chicken dip is a huge hit at parties. It combines all of the famous chicken wing appetizer elements into one dish.

Here's how to make Spicy Shredded Chicken Dip step by step

Place separated whole chicken into a cast iron Dutch Oven. Season well with black pepper, Old Bay, garlic powder and onion powder. Dissolve bullion cubes in HOT water and pour over chicken. Bring to a simmer..
This part is really up to you. I let the chicken simmer for a couple of hours. It’s only going to get tender and flavorful simmering. When chicken is tender to your liking, remove and reserve. Allow to cool. You can freeze chicken stock for later use..
When the chicken has cooled, remove from bones. I suggest using your hands. It’s a good way to ensure there are no straggling bones left behind. Keep shredding until you have a chicken salad-like consistency..
Prepare your veggies and shred your cheese..
In the same pot the chicken was in, melt butter and sauté onions, shallots, garlic and habanero. Roughly 5 minutes..
Half cherry tomatoes and give the jalapeño peppers a rough chop. Add to the sautéed vegetables along with the can of chipotle peppers. Mix well..
Return shredded chicken to the pot. Add whole bottle of hot wing sauce. Stir to incorporate..
Add in cream cheese and mix throughly until melted and combined..
Add whole tub of sour cream and 3/4 of the cheddar cheese. Stir to combine. Top with remaining 1/4 of cheddar cheese..
Place in a preheated 375 F oven for 30 minutes. Garnish with parsley flakes and sliced green onion..
Clean up is a breeze in the cast iron. Of course you can make this in a casserole dish. Just do all the prior steps before the oven in a pot and transfer to the casserole dish..

Each flavorful bite of lean chicken breast is seasoned then sauteed to create a golden, savory crust. The juicy pieces of meat are shredded, making it easier to enjoy. Buffalo chicken dip isn't buffalo chicken dip if it doesn't use Frank's RedHot®. For your next party, look no further than this spicy, creamy dip. It's not a competition, but you definitely just won appetizers. .

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