Spooktacular Buffalo Chicken Dip
Everyone loves Buffalo Chicken Dip, but when you follow our recipe to turn this classic dip into a ghostly graveyard, they will love it even more. It is super-easy to make the spooky decorations. You can follow our lead or try using something else like celery stalks or broccoli florets for the trees. This is also a perfect dish to let the kids help decorate!
Ingredients
1 package (8 ounces) cream cheese, softened
0.5 cup blue cheese salad dressing
0.5 cup Franks® Redhot® Original Cayenne Pepper Sauce or any flavor Franks Redhot® Sauce
0.5 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1.5 10-ounce packages Pepperidge Farm® Cracker Trio (you'll also need an edible-ink marker to write on the 6 crackers used as tombstones)
0.333 cup chopped red and/or green leaf lettuce
0.25 cup pitted drained sliced ripe olives
2 ounces curly kale leaves (about 3 leaves) (you'll want to buy with the stems on so you can use them as spooky trees)
0.5 cup blue cheese salad dressing
0.5 cup Franks® Redhot® Original Cayenne Pepper Sauce or any flavor Franks Redhot® Sauce
0.5 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1.5 10-ounce packages Pepperidge Farm® Cracker Trio (you'll also need an edible-ink marker to write on the 6 crackers used as tombstones)
0.333 cup chopped red and/or green leaf lettuce
0.25 cup pitted drained sliced ripe olives
2 ounces curly kale leaves (about 3 leaves) (you'll want to buy with the stems on so you can use them as spooky trees)
Instructions
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until smooth. Stir in the dressing, hot sauce and blue cheese. Stir in the chicken.
Bake at 350°F. for 20 minutes or until the chicken mixture is hot. While the dip is baking, write spooky epitaphs on 6 Harvest Wheat crackers using black edible-ink marker.
Stir the baked dip. Stand the cracker tombstones in the dip. Sprinkle the chopped lettuce and olives around the tombstones. Stand the kale leaves in the dip to make trees. Serve with the remaining crackers for dipping.
Bake at 350°F. for 20 minutes or until the chicken mixture is hot. While the dip is baking, write spooky epitaphs on 6 Harvest Wheat crackers using black edible-ink marker.
Stir the baked dip. Stand the cracker tombstones in the dip. Sprinkle the chopped lettuce and olives around the tombstones. Stand the kale leaves in the dip to make trees. Serve with the remaining crackers for dipping.
Spooktacular Buffalo Chicken Dip
Print
Everyone loves Buffalo Chicken Dip, but when you follow our recipe to turn this classic dip into a ghostly graveyard, they will love it even more. It is super-easy to make the spooky decorations. You can follow our lead or try using something else like celery stalks or broccoli florets for the trees. This is also a perfect dish to let the kids help decorate!
Ingredients
1 package (8 ounces) cream cheese, softened0.5 cup blue cheese salad dressing0.5 cup Franks® Redhot® Original Cayenne Pepper Sauce or any flavor Franks Redhot® Sauce0.5 cup crumbled blue cheese or shredded mozzarella cheese2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained1.5 10-ounce packages Pepperidge Farm® Cracker Trio (you'll also need an edible-ink marker to write on the 6 crackers used as tombstones)0.333 cup chopped red and/or green leaf lettuce0.25 cup pitted drained sliced ripe olives2 ounces curly kale leaves (about 3 leaves) (you'll want to buy with the stems on so you can use them as spooky trees)
Instructions
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until smooth. Stir in the dressing, hot sauce and blue cheese. Stir in the chicken.Bake at 350°F. for 20 minutes or until the chicken mixture is hot. While the dip is baking, write spooky epitaphs on 6 Harvest Wheat crackers using black edible-ink marker.Stir the baked dip. Stand the cracker tombstones in the dip. Sprinkle the chopped lettuce and olives around the tombstones. Stand the kale leaves in the dip to make trees. Serve with the remaining crackers for dipping.
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