Chicken Dips Recipes with Pictures

Buffalo Chicken Dip

This version of buffalo dip is creamy and has just enough heat. It’s a huge hit at parties when served with tortilla chips and celery. It also makes a mighty fine dinner. Or so I’ve heard.

2-3 large chicken breasts, cooked and shredded
1/2 C. to 3/4 C.. wing sauce (I use Frank’s Red Hot Wings Sauce, Buffalo)
1 8 oz. package cream cheese, softened
1/2 C. ranch dressing
1 1/4 C. shredded cheddar, divided

Preheat oven to 350 degrees. Combine shredded chicken and wing sauce in saucepan on low until all chicken is covered in sauce. Add cream cheese, ranch dressing and 3/4 C. cheddar cheese. Stir together until combined. Pour in small, greased casserole dish and sprinkle with 1/2 C. cheddar cheese. Bake at 350 degrees for 25 minutes. Remove from oven and let sit five minutes before serving.

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Caramel Apple Dip

I got this recipe from my friend, Erin. The only way to eat green apples!

1/4 C. sugar
3/4 C. brown sugar, packed
1 tsp. vanilla
1 – 8 oz. pkg. cream cheese, softened

Combine in blender until smooth.

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Val’s Pineapple Dip

This recipe is quick and easy and people love it.

2 – 8 oz. pkgs. cream cheese
1/2 C. onion, chopped
1/2 C. green pepper, chopped
1 C. cheese, shredded
1 can crushed pineapple, drained
A little garlic powder
A little Lawry’s seasoned salt

Mix all ingredients in a small saucepan. Cook over medium heat until cheeses are melted. Cool and serve with crackers.

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Vegetable Dip

1 C. sour cream
1/2 C. mayonnaise
2 tsp. Lawry’s seasoning salt
1 T. dried onion
1 tsp. parsley flakes

Mix all ingredients together and refrigerate.

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Spinach Artichoke Dip

1 – 10 oz. pkg. frozen chopped spinach, thawed and drained
1 – 14 oz. jar artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 C. mayonnaise
2 – 8 oz. pkgs. cream cheese
2 T. lemon juice
1 C. Parmesan cheese, grated

Cut cream cheese into small cubes; stir in remaining ingredients, except Parmesan cheese. Spread into shallow baking dish. Sprinkle Parmesan cheese on top and bake at 350º for 20 minutes, or until bubbly. Serve with tortilla chips, crackers or sliced French bread.

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Mustard Dip

Mustard Dip recipe from the Bartholomew Buffet -

1 C. Miracle Whip
5 T. Boetzens mustard
1/2 C. sugar
1 tsp. garlic powder

Mix all together and serve as dip for pretzels.

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Mustard Dip

1 C. sour cream
1 C. mayonnaise
1 C. mustard
1/2 C. sugar
1 pkg. Hidden Valley Ranch dressing
Onion, optional

Mix and refrigerate.
NOTE: I use French’s Deli Brown Mustard and no onion.

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Marcia’s Vegetable Dip

1 C. sour cream
3/4 C. Miracle Whip
1 tsp. sugar
1 tsp. salt
1/4 C. radishes
1/4 C. cucumbers
1/4 C. green peppers, finely chopped
1/4 C. onions, finely chopped

Combine all ingredients. Use garlic salt and pepper to taste.

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Infamous Dip


Warning: The entire Bartholomew clan, minus Dee, hates this dip. She still says she loves it.

1-8 oz. pkg. cream cheese
1-2 1/4 oz. can deviled ham
2 T. mayonnaise
1/4 C. chutney, chopped
2 T. minced onion
2 T. milk
1 C. cocktail peanuts, chopped

Beat together cream cheese, ham and mayonnaise until fluffy.
Add other ingredients. Especially good with celery.

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Dill Weed Dip

Part of Tom’s birthday celebration.

1 C. sour cream
1 C. mayonnaise
3 T. dill weed
3 T. minced onion
1 T. seasoned salt