Pat Neely’s Buffalo-chicken dip seemed easy enough. Neely's recipe was the simplest of the three, relying on dried seasonings and canned chicken breast. The recipe called for cream cheese, sour ...
And serve. In a mixing bowl, whisk together the mayonnaise, vinegar, lemon juice, Lemon & Shallots Seasoning, and sour cream. Season with salt. Serve with the chicken. This classic New Orleans ...
Joanna Gaines' recipe for Buffalo-chicken dip required simpler ingredients, although many were the same as I used for the previous recipe. You'll need to either let the cream cheese come to room ...
Add the chicken, hot sauce, cream cheese and allow to melt and mix together. Once it’s well combined, mix with ½ cup of shredded cheddar cheese and allow to melt. Top the mixture with ½ cup of ...