A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives


Chicken Wing Dip

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Courtesy of Jim Robertson


  • 12-15 oz. frozen chicken breast, cooked and diced
  • 2 blocks cream cheese
  • 16 oz. bottle of blue cheese (substitute with ranch dressing)
  • 12 oz. Anchor Bar wing sauce, medium (or favorite brand)
  • 2-3 celery hearts, chopped
  • 16 oz. shredded Monterey jack cheese
  • tortilla chips and/or celery for dipping


Preheat oven to 350 degrees. Heat chicken in microwave and place in food processor and finely shred. Place shredded chicken in large bowl. Add cheese and chopped celery. Save some cheese and celery to place on top before baking. Heat cream cheese blocks in medium to large pot on low on stove. Add blue cheese or ranch and wing sauce. Stir occasionally until smooth. Add to bowl with chicken, cheese and celery. Mix with wooden spoon. Empty contents into 9 x 13 casserole dish. Add more shredded cheese on top. Sprinkle chopped celery on top. Bake for 20-25 minutes. Remove from oven and enjoy.

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