Best 6 Spicy Chicken Dip Recipes

SPICY GARLIC CHICKEN WINGS WITH CHOW CHOW AND BLUE CHEESE DIP

Steps:

• For the wings: Preheat the oven to 325 degrees F. Combine the wings, vinegar, salt, sugar and chile in a large pot. Cover with water and bring to a boil. Once at a boil, remove from the heat, strain the wings and pat them dry. Place the wings on a baking sheet. Bake until the wings are dry, about 15 minutes.
• While the wings bake, fill a large, deep pot with 3 inches of oil. Place over medium-high heat and bring to 350 degrees F on a deep-fry thermometer. Working in batches, fry the wings until crispy and cooked through, about 6 to 8 minutes per batch, raising or lowering the heat as necessary to keep the oil at temperature. Drain the wings on a wire rack set over a sheet pan.
• Meanwhile, combine the garlic and olive oil in a medium saucepan. Place over medium heat until the oil just simmers. Cover the pan, adjust the heat and simmer until the garlic is tender, about 15 minutes. Allow to cool slightly, then transfer the oil and garlic to a blender and blend until smooth. Add the hot sauce and pulse until combined. Add a little water if necessary so the mixture is about as thick as syrup. Pour the sauce into a very large bowl. Add the wings and toss to coat.
• For the chow-chow: Combine the celery, carrots, vinegar, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat. Remove from the heat and let cool. Drain.
• For the dip: Combine the blue cheese, yogurt, mayonnaise, pepper and celery salt in a food processor. Blend until smooth.
• Serve the wings with the dip and chow-chow on the side.

SUPER CHEESY SPICY CHICKEN DIP

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onions, scallion whites, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
• Meanwhile, shred the Cheddar on the large holes of a box grater. Cut the mozzarella into 1/4-inch to 1/2-inch cubes and set both cheeses aside.
• Once the onions have softened, add the chipotle chiles and adobo sauce to the saucepan and stir until the onions are evenly coated and the adobo sauce is heated through, about 1 minute. Add the milk and stir, scraping up any browned bits from the bottom of the saucepan. Add the hot sauce, cream cheese, Cheddar and mozzarella and cook, stirring continuously, until all the cheese has melted and the hot sauce has thoroughly combined, about 4 minutes. Gently fold in the chicken.
• Transfer the dip to a heatproof serving bowl and top with the reserved scallion greens and the crispy fried onions. Serve warm with tortilla chips.

SPICY CHICKEN DIP

Steps:

• Heat olive oil in a saucepan over medium heat; cook and stir sweet onion and celery in hot oil until translucent, 5 to 7 minutes. Add chicken, granulated garlic, and seasoned salt; continue cooking until chicken is warmed, about 3 minutes.
• Stir cream cheese, chicken broth, and processed cheese food into the chicken mixture. Reduce heat to low, place a cover on the saucepan, and cook until the cheeses are melted, about 5 minutes.
• Stir blue cheese salad dressing, chile-garlic sauce, and ranch dressing mix into the cheese mixture; cook until heated through, 2 to 3 minutes. Sprinkle mozzarella cheese over the mixture; cook until melted, 1 to 2 minutes more.

SPICY APRICOT DIP FOR CHICKEN AKA JEZEBEL SAUCE

Steps:

• Blend ingredients together well.
• Cover and chill until ready to serve.

SPICY CHICKEN FINGERS WITH FETA/BLUE CHEESE DIP

Steps:

• 1. Start by filleting the chicken breasts. Once you have achieved 6 breasts, slice the the chicken breasts vertically into strips. Slicing them as thin or thick as you like. Place in a bowl.
• 2. To bowl add; seasonings, hotsauce and finally buttermilk. Place in fridge to marinate for approximatey 1/2 - 1 hr.
• 3. Meanwhile, as chicken tenders are marinating, prepare you dip. In a small bowl add crumbled feta, blue cheese dressing, mayonnaise, sour cream, seasonings and parsley. Combine thoroughly and pour into a pretty bowl and set in fridge to chill till ready to serve.
• 4. In a mini food processor or large one, add the 1 cup of Captain Crunch cereal and pulse till very flour like fine. Set aside. On three plates ( I used 2 shallow and 1 rimmed). To plate #1 add: 1 cup of flour, paprika and the onion powder, mix till thoroughly combined.
• 5. 2nd plate: Add the eggs and water. 3rd plate: Add the Captain Crunch Cereal, Panko bread crumbs and the other 1/2 c of flour, mix till thoroughly combined. Set aside.
• 6. At this point, the chicken tenders should be ready. Heat your deep fryer or favorite pan w/ enough oil to deep fry. Bring temp to medium high heat.
• 7. Drain the marinated chicken tenders. Using tongs or fingers. Dredge the chicken tenders, first into the flour mixture, then the egg mixture, and finally into the panko bread crumb mixture.
• 8. Add to frying pan and fry on for 4-5 minutes on each side till golden brown.
• 9. Remove to paper lined plate to drain, keep warm, and continue cooking the rest of the tenders.
• 10. Serve with dip, fresh lemon slices and sliced veggies (celery, peppers) if desired. Enjoy!!

SPICY CHICKEN DIP

Steps:

• Place all ingredients in a crock pot and heat until the cheese melts.