Best 6 Spicy Chicken Dip Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're craving a flavorful and fiery snack, spicy chicken dip is the perfect option. This zesty dip is a party favorite and can be easily customized to suit your desired level of heat. Whether you prefer a mild kick or an intense burst of flavor, there's a spicy chicken dip recipe out there that will satisfy your taste buds. With just a few simple ingredients and a little bit of prep time, you can create a delicious dip that will be the star of any gathering. So, gather your ingredients, grab your favorite chips or veggies, and get ready to indulge in this tantalizing treat.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY GARLIC CHICKEN WINGS WITH CHOW CHOW AND BLUE CHEESE DIP



Spicy Garlic Chicken Wings With Chow Chow and Blue Cheese Dip image

Provided by Eric Greenspan

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 19

2 pounds chicken wings, separated at the joint, tips discarded
1 cup white vinegar
1 cup kosher salt
1/2 cup sugar
1/4 cup dried whole chile de arbol
Canola oil, for frying
1 cup peeled garlic cloves
1 cup olive oil
2 cups Frank's RedHot, or other hot sauce
3 stalks celery, thinly sliced on the bias
2 carrots, peeled and thinly sliced on the bias
1 cup cider vinegar
1 tablespoon sugar
1 tablespoon kosher salt
1 cup crumbled Maytag blue cheese, or other blue cheese
1/2 cup Greek yogurt
1/2 cup mayonnaise
1 teaspoon cracked black pepper
1 teaspoon celery salt

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



Super Cheesy Spicy Chicken Dip image

Your favorite dip gets a smoky, spicy twist with chipotle chiles. Sharp white Cheddar and mozzarella make this classic cream cheese-and-chicken combination extra cheesy. This is a dip that will keep you going back for more.

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 cups

Number Of Ingredients 13

1 tablespoon olive oil
1 small onion, thinly sliced
1 scallion, sliced, whites and greens kept separate
Kosher salt and freshly ground black pepper
One 4-ounce block sharp white Cheddar
2 1/2 ounces low-moisture whole-milk mozzarella
3 chipotle chiles in adobo sauce, chopped, plus 2 teaspoons adobo sauce
2/3 cup whole milk
5 tablespoons Louisiana-style hot sauce
12 ounces cream cheese, cut into 1-inch pieces
2 cups shredded rotisserie chicken, skin removed (about 8 1/2 ounces)
1/2 cup crispy fried onions, such as French's
Tortilla chips, for serving

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



Spicy Chicken Dip image

I came up with this dip when I was in the mood for Buffalo chicken dip, but didn't have the necessary ingredients. It is a creamy cheesy dip with a nice bit of back-end heat. I don't usually measure when I cook, so feel free to adjust any measurements to fit your taste. We ate this with sliced french bread, pretzels, and chips.

Provided by MANDM1995

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 30m

Yield 10

Number Of Ingredients 13

1 teaspoon olive oil
¼ sweet onion, cut into small dice
1 stalk celery, cut into small dice
1 (5 ounce) can chicken chunks, shredded
½ teaspoon granulated garlic
¼ teaspoon seasoned salt
1 (8 ounce) package cream cheese
¼ cup chicken broth
¼ (1 pound) package processed cheese food (such as Velveeta®), cut into cubes
2 tablespoons blue cheese salad dressing
1 tablespoon chile-garlic sauce (such as Sriracha®), or more to taste
½ (1 ounce) package ranch dressing mix
4 ounces shredded mozzarella cheese

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.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 3.5 g, Cholesterol 50.4 mg, Fat 15.7 g, Fiber 0.2 g, Protein 9.9 g, SaturatedFat 8.4 g, Sodium 596.8 mg, Sugar 1.4 g

SPICY APRICOT DIP FOR CHICKEN AKA JEZEBEL SAUCE



Spicy Apricot Dip for Chicken Aka Jezebel Sauce image

We use this dip for our breaded chicken tenders while we watch the Steelers games. You can spice it up if you wish by adding more horseradish

Provided by School Chef

Categories     Low Protein

Time 10m

Yield 8 serving(s)

Number Of Ingredients 3

1 cup apricot preserves
2 tablespoons horseradish
1 tablespoon Dijon mustard

Steps:

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

SPICY CHICKEN FINGERS WITH FETA/BLUE CHEESE DIP



Spicy Chicken Fingers with Feta/Blue Cheese Dip image

This was a recipe I created using the Ninja's competition. Our three ingredients were; Feta, Captain Crunch Cereal & hotsauce. I was able to incorporate all the flavors so you can actually taste every component... none is overpowering but actually complement each other!!

Provided by Didi Dalaba

Categories     Poultry Appetizers

Time 1h55m

Number Of Ingredients 22

CHICKEN TENDERS
2 lb or 3 medium size boneless skinless chicken breasts
1-1/2 c buttermilk, (or make your own using the 1 c per 1 tbls acidic ratio)
1/2 tsp onion powder
1/2 tsp garlic powder
3 Tbsp hot sauce (i used tobasco)
BREADING
3 eggs
3 Tbsp water
1 c captain crunch cereal
1-1/2 c flour *divided*
1/2 tsp onion poweder
1/4 tsp paprika
1 c seasoned panko bread crumbs (or bread crumbs of your choice)
FETA BLUE CHEESE DIP
1/2 c feta cheese crumbled fine
1/2 c mayonnaise
1/2 c sour cream
1 Tbsp chopped fresh parsely
1/4 tsp cracked black pepper
1/4 Tbsp greek seasoning
1/2 c blue cheese dressing

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



SPICY CHICKEN DIP image

Categories     Chicken     Appetizer     Low Fat

Yield 12 people

Number Of Ingredients 5

2 cans cream of chicken soup
2 cans chicken breast in water 5 oz.
1 cup sour cream
1/4 cup Harry & Davids pepper & onion relish
1/4 cup cheddar cheese schredded

Steps:

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

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dip.
  • Don't be afraid to experiment with different flavors. There are endless possibilities when it comes to creating a spicy chicken dip, so have fun and see what you like.
  • Make sure your dip is cooked thoroughly. Chicken can be a breeding ground for bacteria, so it's important to make sure it's cooked all the way through before you eat it.
  • Serve your dip with a variety of dippers. This will allow your guests to choose their favorite way to enjoy it. Some popular dippers include tortilla chips, crackers, and vegetables.
  • Make your dip ahead of time. This will save you time on party day. Simply prepare the dip according to the recipe and then refrigerate it until you're ready to serve.

Conclusion:

Spicy chicken dip is a delicious and versatile appetizer that is perfect for any occasion. Whether you're hosting a party or just want a quick and easy snack, this dip is sure to please. With its creamy texture, savory flavor, and just the right amount of heat, it's a dish that everyone will love. So next time you're looking for a crowd-pleasing appetizer, give spicy chicken dip a try. You won't be disappointed!

Related Topics