One easy chicken dip recipe mixes 8 ounces of cream cheese, 1/2 cup of ranch salad dressing and 1/2 cup of hot chicken wing sauce. Add 1 cup of finely chopped, cooked chicken and 1/2 cup of shredded mozzarella. Bake in a preheated 450 degree Fahrenheit for about 20 minutes.
Stir this Buffalo Chicken Dip before serving it with carrot and celery sticks. To change the cooking method, heat the dip mixture in a slow cooker on the low setting for at least 1 1/2 hours.
For a simple Mediterranean style chicken dip, slice two green onions and chop one red or green pepper. Hydrate 1/4 cup of sun-dried tomatoes by covering the tomatoes with boiling water. Let them stand for five minutes, and then drain away any remaining liquid. Chop the tomatoes.
Thoroughly mix the onions, pepper and tomatoes with 1 cup of chopped chicken, 1/2 cup of mayonnaise and 1/2 teaspoon of Italian seasoning. Refrigerate the dip for one hour, and then serve with crackers.
An easy Chicken Enchilada Dip recipe begins by cooking 2 pounds of boneless, skinless chicken thighs in a slow cooker on low setting for eight to 10 hours. After it is thoroughly cooked, shred the chicken. Pour one 10-ounce can of enchilada sauce to the slow cooker. Cube 8 ounces of cream cheese, and add it to the chicken mixture. Stir in 4 cups of shredded Pepper Jack cheese, and cook it on low for 30 minutes, stirring twice.